BEST COMAL FOR TORTILLAS RECIPES

Steps:

• Add 2 cups Masa Harina and 1/2 teaspoon salt to a mixing bowl.  Add 1 cup of the warm water and stir until the water is absorbed.  Add the rest of the water incrementally until the flour melds into a dough.  Use your hands to knead the dough into a cohesive ball.  
• If the dough is sticking to your hands simply add a few sprinklings of Masa Harina to dry it out. Conversely, if the dough is still crumbly then you can add splashes of water until it becomes cohesive.
• Separate the dough into golf ball sized chunks, this will make tortillas approximately 4 inches across.
• Flatten the dough balls using a flat bottomed pan or a tortilla press. Be sure to line each side of the dough ball with plastic or Ziploc pieces. I usually just cut off the top of a gallon sized Ziploc bag and then make slits down the sides, leaving it connected at the bottom.
• Heat a skillet or comal to medium-high heat.  (Lately I use a tad over medium heat on my stove and this will have brown spots forming in about 60 seconds.)
• Add a tortilla to the skillet and flip it after 10 seconds. Then cook each side for about a minute or until light brown spots are forming on the underside.
• Continue cooking the rest of the tortillas. I usually put one in the skillet and flatten the next one to expedite the process. Once cooked you can keep them warm by wrapping them in a tea towel or using a dedicated tortilla warmer. Serve immediately.
• Store leftovers tortillas in an airtight container in the fridge. To reheat, cook them in a dry skillet over medium heat until warm and crispy.

Steps:

• Place everything in a large pot. Place all the shredded chicken ingredients in a large pot.
• Cover with water. Add enough water to completely cover the chicken by 1 inch.
• Simmer until cooked through, about 20 minutes. Bring to a boil over medium-high heat. Reduce the heat and simmer until the chicken is fully cooked, about 20 minutes.
• Shred the chicken. Transfer the chicken to a cutting board. Shred with 2 forks and set aside.
• Prepare a baking sheet. Heat the oven to 200ºF. Line a baking sheet with paper towels.
• Warm the tortillas. Warm the tortillas on a comal or in the microwave to make pliable. If using the microwave, stack the tortillas on a plate and cover with damp towel. Microwave until pliable, 10 to 15 seconds.
• Fill the tortillas. Spoon 1 tablespoon of the shredded chicken onto a tortilla. Roll the tortilla up over the filling tightly, then secure with a toothpick so that the filling does not fall out during frying. Place on a plate and repeat with the remaining tortillas.
• Heat the oil. Add enough oil to a Dutch oven so that it comes up about 2 inches. Heat over medium-high heat until 375ºF.
• Fry the flautas. Using tongs and working in batches of 4, carefully slide the flautas into the oil and fry until golden-brown and crispy, flipping halfway through, 2 to 4 minutes total.
• Drain the flautas. Transfer the flautas to the baking sheet and place in the oven until all the flautas have been fried.
• Serve. Serve warm with shredded lettuce, crema, and avocado slices.