Crispy Chicken Flautas with Avocado Crema

Place the chicken breasts in a pot, cover with salted water, and bring to a boil. Reduce heat and simmer for 20 minutes until cooked through. Remove, let cool slightly, then shred finely with two forks.

Heat 1 tablespoon of oil in a skillet over medium heat. Saute the onion until softened, about 4 minutes. Add the garlic, cumin, and chili powder, stirring for 1 minute until fragrant. Add the shredded chicken, toss to coat, and season with salt and pepper. Remove from heat.

Make the avocado crema by blending the avocado, Mexican crema, lime juice, a pinch of salt, and 2 tablespoons of water until smooth. Set aside.

Warm the corn tortillas briefly on a dry skillet or wrapped in a damp towel in the microwave for 30 seconds so they are pliable and will not crack when rolled.

Place a generous line of chicken filling down the center of each tortilla. Roll tightly and secure with a toothpick.

Heat about 1 inch of vegetable oil in a deep skillet to 375 degrees Fahrenheit. Fry the flautas seam-side down in batches, turning once, until golden and crispy on all sides, about 3 to 4 minutes total. Drain on paper towels.

Remove toothpicks and arrange the flautas on a platter over shredded lettuce. Drizzle with avocado crema and salsa roja, sprinkle with queso fresco and cilantro, and serve hot.