MASA

Okay, so you saw my 10/10 rating for these Flautas de Papa con Pollo Desebrado, and now I just have to share how I make them! Seriously, they're easier than you think and always a massive hit. If you're looking for a delicious and comforting meal, this is it. First, let's talk about the star: the Pollo Desebrado (shredded chicken). I usually boil about 1-1.5 lbs of boneless, skinless chicken breasts or thighs in water with half an onion, two garlic cloves, and a bay leaf for extra flavor. Cook until it's super tender, usually 20-25 minutes. Once cooked, let it cool a bit, then shred it using two forks or even a hand mixer (my little secret for quick shredding!). Season this shredded chicken with a pinch of salt, pepper, and maybe a little garlic powder and cumin. Sometimes I even add a spoonful of the chicken broth for moisture. Next up, the Papa (potato) filling. I boil about 3-4 medium-sized Russet potatoes until they're fork-tender. Drain them, then mash them up with a fork or potato masher. Don't over-mash, you still want a bit of texture! I mix in about 1/4 cup of grated Monterey Jack cheese (or any melty cheese you like), a tablespoon of butter, salt, and pepper to taste. A little garlic powder never hurts either. The cheese helps bind it and adds so much flavor! Now for the fun part: Assembly! You'll need corn tortillas. Warm them up slightly in a microwave (about 15-20 seconds per stack of 5) or on a comal to make them pliable. This prevents them from breaking when you roll them. Take one warmed tortilla, spread a thin layer of the mashed potato mixture on one side, leaving a little space at the edges. Then, add a small spoonful of the seasoned pollo desebrado on top of the potato. Don't overfill, or they'll burst! Carefully roll the tortilla up tightly. Secure with a toothpick if needed, though with warm tortillas and not too much filling, they usually stay. Frying time! In a large skillet, heat about 1 inch of vegetable oil (or canola oil) over medium-high heat. Once hot (you can test with a tiny piece of tortilla – it should sizzle immediately), carefully place the flautas seam-down into the oil. Don't overcrowd the pan! Fry them for about 2-3 minutes per side, or until they're golden brown and wonderfully crispy. Use tongs to flip them. Once done, transfer them to a plate lined with paper towels to drain any excess oil. Serve these beauties immediately! My favorite way to enjoy them is with a drizzle of crema (Mexican sour cream), a sprinkle of cotija cheese, shredded lettuce, and a side of fresh salsa verde or guacamole. They're amazing as a main dish with some rice and beans, or perfect as an appetizer for a gathering. Trust me, once you try making these flautas de papa con pollo desebrado, you'll be making them again and again!