Chicken Flautas with Guacamole and Mexican Rice

Steps

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Crispy Chicken Flautas

1. Place 1½ pounds chicken breast in a saucepan with the halved onion, 3 smashed garlic cloves, 2 bay leaves, and 1 teaspoon kosher salt; cover with cold water by 2 inches. 4 min
2. Bring the pot to a boil over high heat, then reduce to a gentle simmer and poach the chicken for 18 minutes until cooked through; remove the chicken and let it cool 5 minutes, then shred with two forks. 25 min
3. In a large bowl, toss the shredded chicken with 1 teaspoon cumin, 1 teaspoon chili powder, ½ teaspoon garlic powder, ½ teaspoon dried oregano, ½ teaspoon kosher salt, and 1 minced chipotle pepper in adobo until evenly coated. 4 min
4. Wrap 16 corn tortillas in a damp paper towel and microwave in two batches for 45 seconds each to make them pliable. 3 min
5. Lay a tortilla flat, place 2 heaping tablespoons of the seasoned chicken across the lower third, roll it tightly, and secure with a toothpick; repeat with all 16 tortillas. 10 min
6. Pour 1½ cups vegetable oil into a large heavy skillet (cast iron preferred) and heat over medium-high until it reaches 350°F, about 4 minutes. 4 min
7. Timing-sensitive step. Working in batches of 4, fry the flautas seam-side down for 2 minutes, turn with tongs, and fry 1–2 minutes more until deep golden and crisp all around; transfer to a paper-towel-lined plate. 16 min
8. Remove the toothpicks, arrange the flautas on a platter, garnish with ¼ cup roughly chopped cilantro, and serve with lime wedges and sour cream (optional) alongside. 2 min

Chunky Guacamolesauce

1. Finely dice ¼ cup white onion, seed and mince 1 jalapeño, mince 1 garlic clove, finely chop 3 tablespoons cilantro, and seed and dice 1 Roma tomato; set everything aside. 8 min
2. Halve and pit 3 ripe Hass avocados, scoop the flesh into a large bowl, and squeeze in 2 tablespoons fresh lime juice immediately to prevent browning. 3 min
3. Using a fork, mash the avocado to a chunky texture — leave visible pieces for body. 2 min
4. Fold in the diced onion, jalapeño, garlic, cilantro, and Roma tomato, then season with ¾ teaspoon kosher salt; taste and adjust lime or salt as needed. 2 min
5. Press a piece of plastic wrap directly onto the surface of the guacamole and refrigerate until ready to serve (up to 1 hour). 10 min

Mexican Ricebase

1. Blend 2 Roma tomatoes in a blender until smooth and set aside; finely dice ½ white onion and mince 2 garlic cloves. 6 min
2. Timing-sensitive step. Heat 2 tablespoons vegetable oil in a medium heavy-bottomed saucepan over medium-high heat; add 1½ cups long-grain white rice and toast, stirring frequently, for 4–5 minutes until the grains turn golden and smell nutty. 5 min
3. Timing-sensitive step. Add the diced onion to the rice and sauté for 2 minutes until softened, then stir in the minced garlic and cook 30 seconds more. 3 min
4. Stir in 2 tablespoons tomato paste and cook for 1 minute until it darkens slightly and coats the rice, then pour in the blended tomato purée, 2 cups chicken broth, ½ teaspoon cumin, and ¾ teaspoon kosher salt; stir to combine. 3 min
5. Bring the liquid to a boil, then reduce the heat to the lowest setting, cover tightly, and cook undisturbed for 18 minutes. 18 min
6. Uncover, scatter ½ cup frozen peas (optional) over the surface, re-cover, and let the rice steam off the heat for 5 minutes. 5 min
7. Fluff the rice with a fork, taste for salt, and garnish with 2 tablespoons chopped cilantro before serving. 2 min