1 Tablespoon plus 1 Cup Vegetable Oil
1 Onion, chopped fine
2 Jalapeño Chiles, stemmed, seeded and minced
1 Tablespoon Chili Powder
2 Garlic Cloves, minced
¼ Teaspoon Dried Oregano
1/8 Teaspoon Cayenne Pepper
1 ( 8-Ounce) Chilesquiles Molcajete Salsa
2 Pounds boneless, skinless Chicken Breasts, trimmmed
Salt and Pepper
5 Tablespoons Lime Juice ( 3 Limes )
¼ Cup Fresh Cilantro, minced
6 Tablespoons Water
2 Tablespoons All-Purpose Flour
12 ( 8-inch ) Flour Tortillas
2 Avocados, halved, pitted, and chopped coarse
½ Cup Sour Cream
1.-Heat 1 tablespoon oil in 12-inch nonstick skillet over medium heat until simmering. Add onion and cook until softened, about 5 minutes. Stir in Jalapeños, chili powder, garlic, oregano, and cayenne; cook until fragrant, about 30 seconds. Stir in Molcajete Salsa and bring to simmer.
2.-Season chicken with salt and pepper and nestle into the Salsa mix. Cover, reduce heat to medium-low, and cook until chicken registers 160 degress, 10 to 15 minutes, flipping halfway through cooking. Transfer chicken to cutting board and let cool slightly. Using 2 forks, shred chicken fine. Stir chicken, 2 tablespoons lime juice, and 2 tablespoons cilantro into Salsa.
3.-Line rimmed baking sheet with parchment paper. Whisk 2 tablespoons water and flour together in bowl. Cut off bottom third of each tortilla ( discard or reserve for another use ). Wrap tortillas in damp dish towel and microwave until warm and pliable, about 1 minute.
4.-Lay 6 warm tortillas on counter with trimmed edges facing you. Mound half of chicken filling alongside trimmed edges. Roll trimmed edge of 1 tortilla up over filling, then pull back on tortilla to tighten it around filling. Working with 1 tortilla with flour paste, then roll tightly around filling. Press firmly on edges to seal; transfer to prepared sheet. Repeat with remaining 6 tortillas and remaining filling. (Flautas can be covered with damp towel, wrapped tightly in plastic wrap, and refrigerated for up to 24 hours).
5.-Adjust oven rack to middle position and heat oven to 200 degrees. Line plate with several layers of paper towels. Set wire rack in second rimmed baking sheet. Heat remaining 1 cup oil in clean 12-inch nonstick skillet over medium-high heat to 325 degrees. Place 6 flautas, seam sides down, in oil. Fry, turning as needed, until golden brown on all sides, 3 to 5 minutes, adjusting burner as necessary to maintain oil temperature between 300 and 325 degrees. Let drain briefly on paper towels, then transfer to prepared rack and keep warm in oven. Repeat with remaining 6 flautas.
6.-Using potato masher, mash avocados, sour cream, remaining ¼ cup water, remaining 3 tablespoons lime juice, and remaining 2 tablespoons cilantro in bowl until smooth. Season with salt and pepper to taste. Serve flautas with Chilesquiles Molcajete Salsa, your favorite flauta fixings, and enjoy!