Shredded Chicken

• Follow this method to make shredded chicken from chicken breasts for any recipe that required diced or shredded chicken.

• Place the chicken breasts in a large pot/ pan and season with salt and pepper. If you are working with a lot of chicken breasts, you can slightly overlap them.
• Next, cover the chicken breasts with 1 inch water.
• Place the pot on the stove and bring the water to a boil. Once the liquid is boiling, reduce the heat and let it simmer until the chicken is no longer pink in the center, about 10 to 16 minutes, depending upon the size and number of chicken breasts that you are poaching.
• Remove the chicken from water and let it rest until cool enough to handle. Dice, slice, or shred as desired.

Making 'Pico de Gallo' salsa

• Combine the tomato, onion, jalapeño, cilantro and lime juice in a bowl. Mix well and season with salt and pepper, to taste. Keep it aside.

Making 'Flautas'

• In a medium shallow skillet heat enough vegetable oil for frying.
• Heat up corn tortillas on a skillet to make them nice and pliable.
• Place about 2 tablespoons shredded chicken down the center of each corn tortilla.
• Roll up each tortilla and secure them with a toothpick.
• Fry the tacos until golden brown on all sides, turning once.
• Remove the toothpicks and cut each taco in half.

Assembling the taco

• Place the 'flautas' on a serving plate and top with shredded lettuce and 'pico de gallo' salsa.
• Next drizzle Mexican crema (or sour cream) and sprinkle queso fresco (or feta cheese).
• Enjoy!