In a deep skillet, preheat 1 inch deep of oil to 350 degrees, set over medium heat. Or you can also test if the oil is ready for frying the flautas, by dipping a flauta or tortilla to see if the oil actively bubbles around it.
In a medium saucepan, heat the taquera salsa until simmering. Add the shredded chicken and toss to combine, let it cook and the chicken absorb the sauce for a few minutes. Turn off the heat.
Place a comal or a dry skillet over medium heat until hot, then heat the tortillas on the comal for about 30 seconds per side; this will prevent them from breaking when rolling them into flautas.
Place 2 or so 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, 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, for 15 to 20 minutes.
Arrange them on a serving platter and garnish with lettuce, salsa, cheese, Mexican cream, or let your guests tailor to their taste.
Tacos dorados, crispy taquitos are one of Mexico’s most loved antojos or cravings. Found in street food stands, fondas and so many restaurants they are also a standard of Mexican family food. Dressed here w a salsa that is a cross between a guacamole and a Green Salsa.
Born and raised in Mexico City, Pati is host of the 3x James Beard Award-winning PBS television series “Pati’s Mexican Table” and the PBS primetime docuseries “La Frontera.” She is resident chef at the Mexican Cultural Institute in Washington, D.C., and a cookbook author.