FLAUTAS DIPPING SAUCE RECIPES

Steps:

• Stir together first 8 ingredients in a medium bowl. Let stand 30 minutes at room temperature.
• Meanwhile, rinse au jus from pork roasts. Shred roasts using hands, and place in a large zip-top plastic freezer bag.
• Heat olive oil in a small saucepan over medium heat just until warm (about 3 to 5 minutes). Remove from heat, and whisk warm oil into orange juice mixture until well blended.
• Pour 1 cup orange juice mixture evenly over shredded pork in bag. Seal and chill 30 minutes. Stir together mayonnaise and remaining orange juice mixture until well blended. Cover and chill until ready to serve.
• Heat vegetable oil to 350° to 375° in a large skillet over medium-high heat. Cook tortillas, in batches, 3 to 5 seconds on each side or until softened and pliable. Drain well on paper towels. Remove skillet from heat, reserving vegetable oil in skillet.
• Spread 1 heaping Tbsp. marinated pork roast mixture down center of 1 softened tortilla. Roll up tightly, and secure with a wooden pick. (If the tortilla cracks when rolling, unroll, remove filling, and cook again in hot oil a few more seconds.) Repeat with remaining tortillas.
• Reheat vegetable oil in skillet to 350° to 375° over medium-high heat. Fry pork wraps, in batches, 1 minute on each side or until golden brown. Drain on paper towels. Remove wooden picks, and serve with mayonnaise mixture. Garnish, if desired.

Steps:

• If you're poaching the chicken, add 2 chicken breasts to a saucepan and cover with cold tap water.  Bring to a boil and then reduce heat to let simmer for 20-25 minutes or until the chicken is cooked through. You can optionally add some flavoring to the water -- for this batch I added salt, pepper, onion and cilantro. Once cooked, set the chicken breasts aside to cool and then use two forks to shred them. 
• To make the Avocado Salsa Verde, start by removing the husks and stems from the tomatillos.  Give them a good rinse and roast them in a 400F oven until they start to turn army green in color, approx. 10-15 minutes. 
• Add the roasted tomatillos to a blender along with 1/2 onion, 1 garlic clove, 10-12 sprigs cilantro, and 2 serrano peppers (or less if you want a milder version). Combine well and taste for heat level, adding more serrano if you want more heat. Add the flesh of the avocado to the blender and combine well. Salt to taste.
• In a mixing bowl, combine the shredded chicken with the following ingredients:  2 cups shredded cheese, 1/4 onion finely chopped, 1/2 cup pickled jalapenos finely chopped, 2 teaspoons chili powder, 2 teaspoons Mexican oregano, 1 teaspoon salt, freshly cracked black pepper.   Mix together well. 
• Add the tortillas to a plate and cover with damp paper towels.  Microwave for 60 seconds or until the tortillas are soft and pliable. 
• Add 2-3 tablespoons of chicken mixture to each tortilla.   Roll tight and place them seam side down on a baking sheet.  Add a thin layer of oil to each Flauta before baking them (I used an olive oil sprayer). 
• Bake for 20 minutes in a 400F oven or until the edges are turning darker brown.  Serve immediately with the Avocado Salsa Verde.