For the Flautas
Enough vegetable oil to come up 1″ in a skillet
1 lb. skinless boneless chicken breasts, seasone with salt and pepper
1 tbs. Chili powder
1 tbs. garlic powder
1 tsp onion powder
1 cup water
1 cup Cotija cheese, plus some for sprinkling on top
10 regular size flour tortillas, I love Gallegos brand
For the Guacamole
1 large ripe avocado, or two small
1 large roma tomato, diced
1/2 cup white onion, diced
Juice of 1/2 lime
1 1/2 tsp garlic powder
salt and pepper to taste
For the Salsa
You can use any salsa you are partial too, I will be posting a couple Salsas that I love to make and eat all the time in the near future.
I also loved pickled carrots with my mexican meals, Herdez makes a wonderful canned version and I will be posting my homemade version soon as well. I am a big time lover of Mexican food!
Make the Guacamole by combining all ingredients in a bowl and mashing with a fork. cover with plastic wrap and refrigerate while you make the Flautas.
Cook the chicken, seasoned with salt and pepper in a skillet at medium high heat until browned and a little pink in the middle still. Remove from heat and let cool a little, until able to handle with your hands. Combine the chili powder, garlic powder, onion powder and water in a cup and mix with a fork. Now shred the chicken with a fork, combine with the water mixture and simmer for 10 minutes, remove from the heat and drain.
Clean your skillet, add the oil and heat to medium.
Add 1 cup of the cotija cheese the chicken, then spoon about 1/2 cup onto one end of the tortilla, roll up tightly and hold together with a toothpick, complete rolling all the tortillas before frying and placing them on parchment paper.
Have a wire rack ready with paper towels underneath for easy clean up, and fry the flautas a few at a time, do not crowd the pan, until golden brown.
Serve immediately with the guacamole, salsa, carrots or any other condiments that you like.