Flautas de Pollo with Jalapeño Sour Cream

Flautas

1. If the chicken has been in the refrigerator, warm it up just a bit to make sure it is heated through.
2. Heat a comal (griddle) over medium heat. Once hot, warm up each of the tortillas until soft and pliable. Be careful not to let them crisp up or it will not be possible to roll them correctly.
3. Once soft, place about a tablespoon of chicken on the edge of the back side of the tortilla (the side with the heavier marks).
4. Roll the tortilla tight and use a toothpick to secure the tortilla shut. I weave the toothpick in and out like when sewing or knitting to keep the tortilla from unrolling.
5. Once you have used up all of your meat, heat about a half inch of oil on medium heat in a heavy medium-size pan or a cast-iron skillet.
6. Once the oil is hot, but not smoking, it is time to start frying. The oil should be about 350°F. Use an oil thermometer or throw in a tiny piece of tortilla in the oil. If the oil starts bubbling, then it is ready.
7. Using tongs, carefully place a few flautas in the oil at a time. Flip them once and allow them to get golden on both sides.
8. Once they are a light golden color, remove them from the oil and stand them upright in a bowl or round pan covered in paper towels. This will allow any excess oil to drain.

Jalapeño Sour Cream

1. Place the cup of Mexican sour cream in a blender or food processor.
2. Add the pickled jalapeños, pickled juice, and salt to taste.
3. Blend until smooth.

Serve

1. Top your flautas with a drizzle of the jalapeño sour cream or serve on the side for dipping. You can also top with any of the garnishes listed or this jalapeño salsa.
2. Serve with a salad, arroz rojo or beans.