Flautas Ahogadas de Pollo con Papa

Ingredients

• 1 1/2 lbs chicken breast with bone
• 1/2 onion
• 1 garlic head
• 2 bay leaves
• Salt and pepper
• 4 small potatoes
• 1 lb tomatillo milpero
• 4 garlic cloves
• 2 jalapeño peppers
• 1/4 white onion
• 1 poblano pepper
• Oregano
• Small bunch of cilantro
• Monster cheese
• Tortillas
• Lettuce
• Crema mexicana
• Queso cotija

Instructions

1. Set a pot to medium high heat with four quarts of water.
2. Add chicken breast, half of an onion, one garlic head, two bay leaves, salt, and pepper to the pot.
3. Cover and cook until the chicken is fully cooked.
4. In another pot, add four small potatoes and cook until soft.
5. After 40 minutes, remove the potatoes and let them cool.
6. For the tomatillo salsa, boil one pound of tomatillo milpero, four garlic cloves, two jalapeño peppers, a quarter of a white onion, and one poblano pepper until the tomatillos change color.
7. Remove the chicken from heat after about an hour.
8. Blend the cooked tomatillos with half a cup of water from boiling, some oregano, a small bunch of cilantro, and salt to taste until smooth.
9. In the same pot, add oil and cook the salsa, stirring and letting it simmer for about three minutes.
10. Peel the cooled potatoes and mash them with a fork.
11. Shred the chicken and mix it with monster cheese and the mashed potatoes, adding salt to taste.
12. Soften tortillas in the microwave for a few seconds.
13. Fill the tortillas with the chicken and potato mixture, roll them up, and repeat until the filling is used up.
14. Fry the rolled flautas on all sides until golden.
15. Prepare the taquitos by adding salsa, lettuce, crema mexicana, and queso cotija.