Cook the chicken thigh with half an onion and two cloves of garlic. Add a little salt.

Once cooked, shred the chicken and sauté it in a little oil. Add salt and black pepper.

For the pickled onion, slice the red onion into thin strips. In a bowl, add hot water, plenty of lime juice, and black pepper. Let it marinate.

Warm the corn tortillas until soft, then start making the flautas. Roll the shredded chicken in the tortilla and secure with toothpicks so they don't open while frying.

Fry the flautas and let the excess oil drain off.

For the sauce: In oil, sauté the tomato and onion (cut into medium strips) until the tomato releases its juices. Add tomato puree (such as canned tomato sauce) and water. Bring to a boil, then add salt and oregano.

For the spicy salsa: Boil the tomatoes and arbol chiles (use as many as you like). Once boiled, blend them with a clove of garlic. Add salt to taste.

Finely chop the lettuce, grate the carrot, and crumble the cheese.

The recipe is correct, but the steps are not in order—do them in the way that works best for you. I usually start by pickling the onion since it takes about 30–40 minutes. Then I cook the chicken so both are ready at the same time. Meanwhile, I grate the cheese and carrot and chop the lettuce. Next, I make the sauce and boil the ingredients for the spicy salsa. Once the chicken is ready, I sauté it, then roll and fry the flautas. Enjoy!