Crispy Chicken Taquitos #Super Bowl #gamedayfood Ingredients Shredded Chicken * 3 boneless skinless chicken breasts * 1 white onion, halved * Chicken broth (enough to cover chicken) * 1 tsp ground cumin * 1 tsp paprika * Salt, to taste Chicken Filling * 1 tbsp neutral oil * 1 small onion, finely diced * 1–2 Roma tomatoes * 1 serrano pepper, minced * Adobo seasoning, to taste * Shredded chicken (from above) * Splash of reserved chicken broth * 3 tbsp light sour cream Avocado Crema * 2 ripe avocados * 1–2 garlic cloves * 1 jalapeño (or to taste) * The cooked onion from the chicken * Small handful cilantro * 1/3 cup sour cream * 1 tsp chicken bouillon * Juice of 1 lime * Salt, if needed Flautas * White corn tortillas * Oaxaca cheese, shredded * Sour cream (for sealing tortillas) * Beef tallow, for shallow frying For Serving * Shredded iceberg lettuce * Pickled onions * Sour cream * Avocado crema Recipe 1. Add the chicken breasts to a pot with the onion, cumin, paprika, salt, and enough chicken broth to fully cover. Bring to a boil, then lower to a simmer and cook until the chicken is very tender, about 15–18 minutes. Remove the chicken, reserve some of the broth, and shred the chicken using a hand mixer or forks. 2. Heat oil in a pan over medium heat. Sauté the diced onion until soft, then add the chopped tomato and serrano. Cook until broken down and jammy. Season with adobo and add the shredded chicken, a splash of reserved broth, and the light sour cream. Stir until everything is creamy remove from heat. 3. For the avocado crema, blend avocados, garlic, jalapeño, cooked onion, cilantro, sour cream, chicken bouillon, and lime juice until smooth and pourable. Adjust salt or lime as needed. 4. To assemble, warm tortillas so they’re pliable. Spread a small amount of sour cream on the edge of the tortilla, add shredded chicken, Oaxaca cheese, and roll tightly. The sour cream helps the tortilla seal. 5. Heat a shallow layer of tallow over medium heat. Fry flautas seam-side down first until golden and crisp, then turn and fry until evenly browned. Drain briefly on a rack or paper towels. 6. Stack the flautas on a platter, top with shredded lettuce and pickled onions, drizzle generously with sour cream and avocado crema, and serve hot. - @owen.han