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Pollo Ahumado Flautas

Smoked a couple of spatched chickens over a Mesquite/Hickory mix, at 375° it only took about 1.5 hours.

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Shredded them and set the skins aside.
Added in some seasonings, salt, cumin, cayenne, paprika, Mexican oregano and dried lemon zest.

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Using flour tortillas, I placed a generous amount of chicken and a blend of cheeses.
Rolled them up and fixed with toothpicks.
 
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Prepped the fryer to 375° and fried the skins to cracklins, then fried the Flautas
The cracklins made for marvelous chef's snacks whilst cooking the rest.
 
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Served them up with Arroz Mexicana, topped with homemade guacamole, salsa roja, sourcream and queso fresco.
These were almost too big to call Flautas, my wife said they were Mini-Chimichangas.
 
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