Crispy Flautas

Directions

1. Place chicken breasts in a pot, cover with water, add a pinch of salt, and boil for about 30 minutes, or until fully cooked. Shred and set aside. (Skip this step if using rotisserie chicken.)
2. Preheat the Blackstone griddle to medium heat. Warm each tortilla for about 1 minute per side until soft and pliable. Stack in a clean towel to keep warm.
3. To assemble, place ~2 tbsp shredded chicken and a sprinkle of cheese down the center of a tortilla. Roll tightly into a flute shape, seam-side down. Repeat with the remaining tortillas.
4. Drizzle oil over the griddle. Place flautas seam-side down and cook, turning as needed, until golden brown and crispy on all sides, about 4–6 minutes total. Work in batches and add more oil if the surface looks dry.

5. After flautas crisp, move them to a cooler side of the griddle. On a hot zone, place tomatoes, serranos, and garlic cloves. Cover with a basting dome and roast until blistered and softened, about 6–8 minutes, turning once.

6. To make the salsa: In a molcajete (or mortar and pestle), add lime juice and 1 tsp salt. Mash the garlic into a paste. Add the serranos one at a time, crushing to your desired texture. Finally, add the tomatoes and mash into a chunky sauce. Stir in the chopped cilantro and adjust salt to taste.
7. Serve the crispy flautas on a platter with salsa spooned over the top or on the side for dipping. Garnish with lime wedges, crema, shredded lettuce, or queso fresco if desired.