TIP: Remove the toothpicks from the flautas as soon as they are cool enough to handle.
Serve flautas with a fresh green salad.
For the Chicken
1 whole bone-in, skin-on chicken breast, split
2 carrots, chopped
1 celery stalk, chopped
1 onion, cut into 8 pieces
5 cloves garlic, smashed
1/4 teaspoon dried Mexican oregano
2 bay leaves
4 cups water
2 teaspoons kosher salt
1 teaspoon whole black peppercorns
For the Flautas
3 tablespoons avocado oil
1 small red onion, diced
2 roma tomatoes, diced
8 cloves garlic, sliced
1 teaspoon ground cumin
3/4 teaspoon dried Mexican oregano
1/4 teaspoon freshly ground black pepper
1/2 jalapeño, diced
1 teaspoon kosher salt
Juice of 1/2 a lime
4 cups vegetable oil, for frying
20 corn tortillas
For the chicken: In a medium saucepan, combine the chicken, carrots, celery, onion, garlic, oregano and bay leaves. Cover with the water and add the salt and black peppercorns. Place the saucepan over medium-high heat and bring to a simmer. Reduce the heat to medium low to maintain a gentle simmer. Skim and discard any foam that may rise to the surface. Poach the chicken until the meat is cooked through, about 25 minutes. Remove the chicken, reserving 1/2 cup of the poaching liquid, and allow the chicken to cool slightly. Shred the meat when cool enough to handle. Discard the bones and skin.
For the flautas: Heat a medium skillet over medium heat. Add the avocado oil and heat another 30 seconds. To the hot pan, add the red onion, tomatoes, garlic, cumin, oregano, black pepper and jalapeño. Add the salt and cook, stirring often, until the onions are soft and fragrant, about 2 minutes. Add the shredded chicken and 1/4 cup of the reserved poaching liquid. Cook, stirring constantly, until the chicken absorbs the seasoning and the liquid is almost entirely reduced, about 2 to 3 minutes. Taste for seasoning and adjust with more poaching liquid if the mixture gets too dry. Add the lime juice to finish.
Fill a 10-inch heavy-bottom, straight-sided skillet with enough of the vegetable oil to leave 1 1/2 inches at the top. Heat the oil over medium heat.
Meanwhile, assemble the flautas: Fill each tortilla with 1/4 cup of filling. Wrap the tortilla around the stuffing and secure it with a toothpick.
Test the oil by dipping the end of a flauta in the hot oil. It should sizzle and bubble steadily. Working in batches, cook the flautas until golden brown and crispy, about 4 minutes. Do not overcrowd the saucepan. Using tongs or a slotted spoon, remove the flautas from the oil and drain on a paper towel-lined plate. Before serving, remove the toothpicks!