INGREDIENTS

FOR THE FLAUTAS

24 small corn tortillas

2 chicken breasts

Frying oil

Sticks

For the Adobera Dip

100 grams. of Adobera Cheese

50 grams. of sour cream 

FOR THE RED SAUCE

3 tomatoes

1/4 onion

1 clove of garlic

2 chiles de arbol

Salt to taste

FOR THE GUACAMOLE

2 avocados

1 serrano pepper

1 lemon

Salt to taste

Pepper to taste 

PREPARATION

FOR THE FLAUTAS

1. In a saucepan add enough water to cover the chicken breasts. Put salt, you can add garlic and onion if desired. Cook over medium heat and let it simmer. Remove from heat, distill and crumble. Set aside.

2. Fill the tortillas with chicken, roll them up and hold with a toothpick.

3. Heat the oil in a frying pan. When the oil is very hot, fry the flautas without burning them and make them as evenly browned as possible. Remove and place on a paper towel to remove excess fat. Set aside.

FOR THE DIP

4. Grate the Adobera cheese and mix it with the sour cream in a bowl, until it is well blended 

FOR THE RED SAUCE

5. Brown the chiles in a hot frying pan being careful not to burn them.

6. Boil the remaining ingredients until they are tender.

7. Blend all ingredients seasoning to taste.

FOR THE GUACAMOLE

8. Blend all the ingredients with lemon juice. Season to taste. It can also be prepared in the traditional way by finely chopping the serrano chile.

FOR THE PRESENTATION

9. Place the flautas on a plate and separately each of the sauces.