Ingredients

Vegetable oil for frying
16 corn tortillas
2 cups cooked and shredded chicken
1 head romaine lettuce, sliced
1 cup queso fresco, crumbled
1 cup Mexican crema
Tia Lupita Habanero Sauce

Instructions

In a deep skillet set over medium heat, preheat about 1-inch of oil to 350°F. Or you can test if the oil is ready for frying the flautas, by dipping in a tortilla to see if the oil actively bubbles around it.

Meanwhile, heat a comal or dry skillet over medium heat until hot, then warm the tortillas for about 30 seconds per side; this will prevent them from breaking when rolling them into flautas.

Place 1 to 2 tablespoons of shredded chicken on each tortilla and roll them tightly. They should be thin, not chubby rolls. You can insert wooden toothpicks through 2 to 3 flautas at a time to seal, so they will fry evenly and hold their shape.

Once the oil is hot, gently dip the flautas in it. Fry them until they have crisped and turned golden, about 2 to 3 minutes. Flip them over so they will brown evenly, for another minute. Remove the flautas from the oil and put them on a plate or tray lined with paper towels.

Alternatively, you may want to toast the flautas on a comal, or bake in the oven lightly brushed with oil at 375°F for 15 to 20 minutes.

Arrange them on a serving platter and garnish with lettuce, cheese, Mexican crema and the hot sauce.