Flautas Ahogadas (Mexican Drowned Tacos)

Ingredients:
For the Flautas:
12 small corn tortillas
2 cups shredded beef or chicken
1 tbsp olive oil (for frying)
Salt and pepper to taste
For the Salsa:
1 cup tomatillos, husked and rinsed
2 jalapeños, stemmed and chopped
1/2 cup cilantro, chopped
1 garlic clove
1 tbsp lime juice
1 tsp salt
For Topping:
1/2 cup crumbled queso fresco
1/2 cup diced tomatoes
1/4 cup chopped cilantro
1/4 cup sour cream (for drizzling)
1-2 slices of jalapeño (optional)

Instructions:

Prepare the Salsa: Boil the tomatillos and jalapeños in water for 5-7 minutes until soft. Blend the tomatillos, jalapeños, cilantro, garlic, lime juice, and salt until smooth. Set aside.
Fry the Flautas: Heat olive oil in a large skillet over medium-high heat. Roll the tortillas tightly with the shredded beef or chicken inside, securing with toothpicks if necessary. Fry the flautas in batches, turning occasionally, until golden and crispy.
Assemble the Flautas: Place the fried flautas in a serving dish and pour the green salsa generously over the top.
Garnish: Sprinkle with crumbled queso fresco, diced tomatoes, chopped cilantro, and sliced jalapeños. Drizzle with sour cream.
Serve and Enjoy: Serve immediately while hot for the best flavor and texture!