• 2 pounds boneless chicken thighs
  • Kosher salt
  • Fresh ground black pepper
  • 1/2 cup Aarón’s Adobo (see recipe below)
  • 1/2 cup Garlic Chipotle Love (see recipe below)
  • 24 (4-inch) corn tortillas
  • Canola oil, for frying
  • Toppings:
  • Guacamole
  • Valentina hot sauce
  • Cacique Crema Mexicana
  • Pickled onions (see recipe below)
  • Cacique Queso Fresco, crumbled
  • Cilantro
  • 3 limes, halved


  1. Season the chicken thighs with salt, pepper and Aarón’s adobo. Heat a grill or grill pan to medium-high heat. Cook the chicken for 4 to 5 minutes per side, until the chicken is cooked all the way through. Remove from heat and let cool.
  2. Once the chicken is cool enough to handle, use two forks to shred. Transfer to a bowl and toss with the Garlic Chipotle Love. Season with salt to taste.
  3. Place approximately 2 ounces of the shredded chicken into each tortilla, tightly roll and skewer through the middle. Continue to stack more flautas on each skewer until you have 3 to 4 on a single skewer.
  4. In a fryer, heat oil to 375 degrees. One at a time, carefully lower the skewered flautas into the oil and fry for approximately 3 to 4 minutes, until they are crispy and golden brown. Remove from fryer and let rest on a paper towel-lined plate to remove excess oil.
  5. To plate, spread guacamole on the bottom of the plate, carefully remove the flautas from the skewers and place on top of the guacamole. Drizzle the flautas with hot sauce, followed by Cacique Crema Mexicana and pickled onions. Top with crumbled Cacique Queso Fresco and garnish with cilantro and fresh squeezed lime juice.