Rinse the chicken breast well and place it in a pot with enough water, 2 cloves of garlic, half an onion, and salt. Cook until the chicken is done. Remove from the pot, let cool, then shred the chicken. Set aside.

Take a corn tortilla and add some shredded chicken. Roll it up tightly. Fry in a skillet with hot oil. Repeat with all tortillas. Remove and drain on paper towels to remove excess oil.

FOR THE SALSA: Wash the tomatoes well and cook them in water. Once cooked, transfer to a blender. Add the garlic clove, dried marjoram or oregano, onion, water, and salt to taste. Blend until smooth.

To serve, top the flautas with crema, chopped lettuce, salsa, and sprinkle with cheese. If using panela cheese, make sure it is cut into very small cubes.

Your delicious chicken flautas are ready!