Flautas de Pollo

To prepare the chicken, place the Chicken breast in a pot with half of the White onion, the Garlic cloves, Bay leaf, and 5g of Salt. Cover with water and bring to a boil, then reduce heat and simmer until the Chicken breast is cooked through and tender. Remove the Chicken breast, let it cool slightly, then shred it finely. Reserve about 100g of the cooking broth.

To prepare the salsa verde, roast the Tomatillos and Serrano chiles on a hot comal or dry skillet until their skins are softened and slightly charred. Transfer the roasted Tomatillos, Serrano chiles, the remaining White onion, Cilantro, and 5g of Salt to a blender. Add a splash of the reserved chicken broth and blend until smooth. Set aside.

To assemble the flautas, gently warm the Corn tortillas on a comal or in a microwave to make them pliable. Place a small portion of the shredded Chicken breast near one edge of a warmed Corn tortilla.