Hugo Gamino's Chicken Confit and Potato Flautas

Directions

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1. Preheat oven to 275 degrees.

2. Place chicken thighs, thyme, one head of garlic (sliced in half), and 2 tablespoons kosher salt in a Dutch oven or other oven-safe pot. Cover chicken in olive oil until completely submerged.

3. Cover the pot and cook for 3 hours.

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1. Fill a large pot with water, bring to a boil, and add salt to season. 

2. Peel and cut your potatoes into quarters and add to the pot. Cook through until tender (10-15 minutes) and strain. 

3. Add potatoes to a bowl and finely mash. Add milk, butter, and all of the cooked garlic from your confit chicken.

4. Whip together using a beater or potato masher and season to taste. 

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1. Once chicken has cooled, remove from oil, pull apart with two forks, and mix in with mashed potatoes. 

2. Add the juice from one lime and 2 tablespoons minced cilantro, and mix.

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1. Drain and rinse your nopales and add to a large bowl. 

2. Finely dice tomatoes, serranos, 2 cloves garlic, onion, and one bunch cilantro (including soft stems) and add to the bowl. 

3. Add the juice of two limes.

4. Sprinkle with queso fresco (to your liking) and salt and pepper to taste. Mix well and refrigerate.

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1. Add two large avocados, one bunch cilantro (tough stems removed), 2 cloves of garlic, and juice of two limes to a blender. Puree, adding ice cubes to thicken. 

2. Add salt and pepper to taste. Refrigerate, covered, until ready to use.

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1. Slowly add 2 cups of warm water to 2 cups of dry masa flour in a bowl, stirring the masa to incorporate evenly by hand.

2. Knead until the water is evenly incorporated and no dry, powdery spots remain. Masa should be moist to the touch, but not tacky (leaving bits of wet masa on your hand and fingers).

3. Form a ping pong sized (about 2oz) ball of masa and press in a lined tortilla press.

4. Remove the top plastic liner and place about 1 oz (2 tablespoons) of filling in the center of the formed tortilla in a long narrow strip.

5. Using the bottom tortilla liner, nudge the left side of the tortilla towards the center, then the right.
6. Bring the top of the tortilla towards the center, then use the liner to roll the remaining side in a sushi-like style, tightening slightly as you roll.

7. Proceed by building all flautas, then cover with a clean kitchen towel and set aside.

8. Fill a large pot with cooking oil and heat until a cooking thermometer reads 320 degrees.

9. Add your flautas 3-4 at a time depending on size of pot and cook for approximately 8 min, turning occasionally, until golden brown on all sides.

10. Drain and set aside on a wire rack.

11. Plate by spreading green sauce on a platter in a circular fashion, placing 3-4 flautas atop it, and then garnish with nopal salad and additional queso fresco if desired.