Place the tomatillos, onion, and chilies in a saucepan.
Add water to slightly cover the ingredients and simmer for 10 minutes or until everything is nicely cooked.
Place all ingredients in a blender and add 1 cup of cooking water.
Add garlic and cilantro and blend until smooth.
Heat the oil in a saucepan over medium heat and pour in the tomatillo sauce.
Season with chicken bouillon, pepper, and salt.
Simmer for 5 minutes or until the sauce thickens, adjust seasonings and turn off the heat. Allow to cool down to room temperature.
Make the flautas:
Heat the tortillas on a pan or cast-iron skillet until soft and pliable.
Place a tortilla flat on a surface and add some chicken to one side.
Roll the tortilla tightly into a tube-like shape. Place it seam-side down or secure it with a toothpick. Repeat until all tortillas and filling are used.
Heat about 1 ½ cups of oil in a pan and fry the flautas in batches until crisp and golden.
Remove them and place them on a lined paper plate or a cooling rack.
Assemble:
Continued on next page 👇(page 3)👇
