8-10 Boneless skinless chicken thighs or breasts
6 Cloves garlic
2 Tsp ground corriander
1 Lime juiced (reserve lime halves)
Salt & Pepper to taste
10-14 corn tortillas
Vegetable oil for frying
Lettuce - shredded
In a crock pot combine all ingredients for the chicken. Cook on low for 5 hours. Drain off excess grease and shred with a fork.
Add about 1/2" of oil to pan and heat up over medium low heat.
Take one tortilla and fill it with about 2 Tbsp of chicken. Roll it up like a Taquito and stick a toothpick in the end to keep it together. Once you have about five rolled you can put them in the hot oil, edge side down. Flip every few minutes or when shell turns golden brown. While those are cooking, begin rolling the second batch.
Once you have repeated this and all of your flautas are ready you can serve them on a bed of shredded iceberg. I filled sandwich bags with sour cream and avocado cream sauces and then shipped off the very very end of it to make the fancy design on my flautas. Top with crumbled queso fresco and tomatoes. Enjoy