Crispy Chicken Flautas

Steps

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1. 1
   Prepare the salsa ingredients. Place tomatoes and serrano peppers on a grill or directly on heat with water and onion, and cook until softened.
   ▶ ≈0:40
2. 2
   While the salsa is cooking, finely chop the chicken cooking ingredients (tomatoes, serrano peppers, and onion).
   ▶ ≈0:56
3. 3
   Prepare the pickling vegetables. Peel and grate or finely shred the carrots, then mix with the chopped cabbage.
   ▶ ≈1:46
4. 4
   Chop the cilantro. Cut the onion in half and slice thinly. Slice the serrano peppers into strips.
   ▶ ≈2:36
5. 5
   Combine all the prepared pickling ingredients in a bowl. Add salt to taste and a handful of oregano, then crush it between your hands to distribute evenly.
   ▶ ≈3:09
6. 6
   Pour in vinegar and water to the pickling mixture, then stir everything together. Taste and adjust seasoning as needed.
   ▶ ≈3:23
7. 7
   Heat oil in a pan. Add the shredded cooked chicken, season with salt, and fry until golden and crispy.
   ▶ ≈4:03
8. 8
   Transfer the cooked salsa ingredients to a blender. Add serrano peppers, tomatoes, onion, garlic, salt, and a little water. Blend until smooth, being careful not to make it too watery.
   ▶ ≈4:27
9. 9
   Mix the fried chicken with the salsa until well combined.
   ▶ ≈5:12
10. 10
    Place a tortilla on a surface, fill with the chicken-salsa mixture, and roll tightly. Fry in hot oil on both sides until golden brown and crispy.
    ▶ ≈5:37
11. 11
    Remove the fried flautas and drain on paper towels or a strainer to remove excess oil.
    ▶ ≈6:47
12. 12
    Plate the cooked flautas. Top generously with the pickled cabbage slaw, drizzle with sour cream, and add salsa to taste.
    ▶ ≈7:21