Flautas

Method

1. Put 120 g of chicken thigh in a small saucepan with 0.25 white onion, 1 peeled garlic clove and 0.5 tsp of salt. Cover with cold water by 2 cm, bring to a bare simmer and poach uncovered for 20 minutes, until the meat pulls apart easily. Lift the chicken out and keep the broth.
2. Shred the warm chicken finely with two forks, discarding the onion and garlic. Stir in 2 tbsp of the hot poaching broth so the filling is moist but not wet, and taste for salt — it should be seasoned firmly, as the tortilla and oil are bland.
3. Heat a dry comal or heavy frying pan over medium heat and warm 4 corn tortillas for about 20 seconds a side, stacking them under a cloth. They must be soft and pliable or they will split when rolled.