Heat a medium frying pan, then add the oil. Once hot, add the onion and sauté until soft. Add the garlic and cook until fragrant, about 30 seconds.

Add the chicken and season with Spanglish Asadero Pollo Asado seasoning, stirring to combine well. Set aside.

Heat the corn tortillas on the stovetop or in a frying pan until warm enough to be easily pliable.

Place a tortilla flat on a surface and add some chicken to one side.

Roll the tortilla tightly into a tube shape. Place it seam-side down or secure with a toothpick. Repeat until all tortillas and filling are used.

In a deep skillet or pot, heat the oil. Fry the flautas in batches until golden and crisp, removing to a paper towel-lined plate or sheet pan when done.

Add some Salsa Verde to each cup.

Place 3–4 flautas in the Salsa Verde, then add your toppings.