FLAUTAS: Warm tortilla. Stuff with chicken barbacoa and roll into cigars.
Deep fry in 350 degree f oil until golden brown.
When serving, place bean pure on the bottom and top with, salsa, cabbage, crema, and cojita cheese.
TOMATILLO SALSA: Heat up grill and grill tomatillo until juices start to come out. Do not let it grill too much time, otherwise tomatoes will become too soft to handle.
On same grill, grill serrano chiles until dark lines appear visible on chiles.
Roughly blend all ingredients, making sure chunks of tomatillo are visible.
BARBACOA: Marinate chicken with one cup of marinade for a minimum of 3 hours, if possible marinate overnight.
Mix chicken stock with the leftover marinade and bring to a boil. Don’t let it boil to long or else it will reduce too much.
In a 6-inch hotel pan, place the piece of penca on bottom and lay chicken skin side down and season abundantly with salt. Add the onions, carrots, and celery in pan.
Cover with chicken hot stock mixture. Cover with foil, place in a 350 degree F oven and cook for 1 1/2 hours.
Debone chicken in medium size pieces making sure the chicken pieces are not too big. Recipe makes three flautas.