Flautas

• 1 28-ounce can cooked tomatillos, drained
• 1 ripe avocado, pitted and peeled
• Kosher salt to taste
• About 50 corn tortillas
• 2 whole (4 individual) bone-in chicken breasts (about 3 pounds total), cooked and shredded (page 89)
• 2 cups vegetable oil or as needed, for frying
• 1/2 cup Mexican sour cream (crema Mexicana) or creme fraiche, for serving
• 1 1/2 cups grated or crumbled queso fresco (about 6 ounces), for serving
• 50 wooden toothpicks

1. In a blender, place the drained tomatillos and avocado.
2. Blend until very well pureed.
3. Add salt to taste and set aside.
4. Wrap about 10 tortillas in a clean kitchen towel and heat for 2 minutes in the microwave; this will make them soft for rolling into flautas.
5. Spread about 2 tablespoons of the chicken in a straight line just below the center of the tortilla.
6. Starting at the side closest to you, roll the tortilla into a tight cylinder and secure with a toothpick.
7. Repeat with the remaining tortillas and chicken.
8. Line a baking sheet or platter with paper towels.
9. In a large skillet, pour the oil to about 1/2 inch and heat to about 365F.
10. over medium heat.
11. Place several flautas in the oil and fry until golden brown on the bottom, 2 to 3 minutes.
12. Turn over and fry until golden brown, 2 to 3 minutes.
13. Use tongs to remove the flautas from the oil, making sure to turn them straight up to let the oil run out of the cylinder.
14. Transfer to the paper towellined pan to drain.
15. Continue until all the flautas are fried.
16. Remove and discard the toothpicks.
17. Arrange the fried flautas on a serving platter.
18. Pour over some of the reserved green sauce; transfer the rest to a gravy boat to pass at the table.
19. Drizzle with the sour cream (if using creme fraiche, stir it first if its very stiff) and sprinkle over queso fresco.
20. Serve.

avocado, kosher salt, corn tortillas, vegetable oil, sour cream, queso fresco, toothpicks

Taken from www.epicurious.com/recipes/food/views/flautas-377878 (may not work)