Crisp Chicken Flautas | James Beard Foundation

Ingredients

• 2 tablespoons vegetable oil
• 1 small white onion, chopped
• 3 garlic cloves, finely chopped
• 1 jalapeño, finely chopped
• 1 large tomato, diced
• Salt to taste
• 2 bay leaves
• 1 1/2 teaspoons chipotle adobo purée
• 1/2 teaspoon sugar
• 1/4 teaspoon dried oregano
• 1/8 teaspoon dried thyme
• 1 cup shredded, cooked dark chicken meat
• Eight 6-inch corn tortillas
• Vegetable oil for frying, about 24 ounces