Flautas de Pollo — Crispy rolled tacos with chicken

Mix the shredded chicken with cumin, garlic powder, and salt. Taste — the filling should be well-seasoned on its own, as no further seasoning occurs after rolling.

Heat a comal or skillet over medium heat. Warm each tortilla for 20–30 seconds per side until soft and pliable. Work in batches and stack the warmed tortillas under a folded kitchen towel to keep them warm.

Place 2 tablespoons of chicken filling along one edge of a warm tortilla. Roll tightly from that edge, pressing against the filling. Secure with a toothpick through the seam.

Heat the oil in a wide skillet over medium-high heat to 175°C. The oil should be deep enough to come halfway up the flautas (about 1.5 cm).

Fry the flautas seam-side down first, in batches of 4–5, for 2–3 minutes per side until golden and rigid throughout. Turn carefully using tongs. They are done when they do not flex at all when picked up.

Drain on paper towels. Remove the toothpicks immediately.

Arrange on a plate with shredded lettuce and avocado slices. Drizzle crema and spoon salsa over the top. Scatter queso fresco. Serve at once — flautas lose their crunch as they cool.