Chicken Mexican Flautas (guacamole,& salsa too)

To be or not to be. To be a flauta or a taquito? It wasn't until my family moved to Dallas from Mexico that I came across: Taquitos. Don't get me wrong they are quite tasty and easy to prepare and whenever there is a chance I devour them. But quite frankly I think a "taquito" is a wannabe flauta, yet it likes to be called a diminutive from his cousins the tacos. A taco is a taco and will not be rejected if it crosses my mouth.

There are places on the internets that will try to tell you the difference between both, this is not that place. However, I will say that where I come from flautas are made with corn tortillas and they don't involve cheese. Okay so are you ready for the recipe? ^_^

Serve with rice: Brian made lime rice

Chicken Mexican Flautas

Ingredients

• 1 roasted chicken store bought (this will save you time, shredded, only what you will use for the flautas)
• corn tortillas (the yellow colored ones are best)
• 1 tablespoon olive/cooking oil (more will be used later for frying) 
• sour cream
• toothpicks (not an ingredient but must be noted they are needed)

Directions

Shred as much chicken as you will be making into flautas and place it in a large plate. Next use your cutting board or any clean, flat surface to place your tortillas. In a large frying pan at slow heat add 1 tablespoon of olive oil and coat the entire pan with it. Let the pan warm up for at least 1-2 minutes depending on your pan, but don't let it get too hot. Now place your tortilla in the pan and swish it around and turn it over and swish again. You want the tortilla to become soft and lightly coated in oil, remove from heat. Place the tortilla on your cutting board and quickly add the chicken, you can add as much as you want and swiftly roll the tortilla tightly and place the toothpick thru the middle to hold it in place. If you roll tightly enough you can place one toothpick thru 3 flautas. I recommend doing this step until you've rolled the amount of flautas you'd like.

Then in the same frying pan add about 2-3 tablespoons of oil and let it heat up at least a minute. Once it's warm place your flautas into the pan gently and using a pair of tongs turn them over on each side for 30 seconds or until they've reached the amount of crispiness you desire. Ta-da Mexican flautas!

Guacamole

• 1 or 2 avocados (depending on however many flautas you're making)
• 2 teaspoons milk

Directions

Cut your avocados in half and scoop the meat and place in a bowl. Add 2 tablespoons of milk, this will prevent the guacamole from darkening too quickly.

Brian's plate...sans guacamole tsk, tsk, tsk

 Easy Homemade Salsa

• 1 or 2 jalapenos
• 2-3 small tomatoes
• 1/4 teaspoon salt

Directions

This is an easy version of the many ways there are to make salsa. So wash your jalapenos and tomatoes, remember a salsa's hotness depends on the jalapeno to tomato ratio so if you don't want it to be too spicy add more tomato, want spicy add more jalapeno. Place the jalapenos and tomatoes in a large bowl and loosely cover with a dampened napkin, place the bowl in the microwave for 1 minute 30 seconds. When it's done the vegetables should appear as if they had been steamed, if they're not leave them in a little longer. Using a fork puncture the tomatoes and poke the jalapenos, mash them, until they are all mushed, add salt and it's ready to serve.

Flautas? Yes please. :)