Cook the potatoes and onion

• Heat a little oil in a pan over medium heat.
• Add the diced potatoes and onion, then season with garlic, salt and black pepper.
• Mix and cook until the potatoes are tender.

Build the chicken filling

• Add the shredded rotisserie chicken, the diced Roma tomatoes and the chicken bouillon.
• Mix and cook for a few minutes.
• Pour in the chicken broth or water and stir in the chopped cilantro.

Cool the filling

• Set the filling aside and let it cool down for a few minutes before rolling.

Boil the salsa vegetables

• In a small saucepan, combine the Roma tomatoes, tomatillos, serrano or jalapeño chilies and the habanero.
• Cover with water and bring to a boil over medium-high heat.

Blend the salsa

• Transfer the boiled vegetables to a blender.
• Add a small piece of onion, the garlic cloves, salt and a little water.
• Blend until smooth.

Fry the salsa

• Dry the saucepan and heat a little oil in it.
• Add the blended salsa and bring it to a simmer.
• Taste for salt, reduce the heat to medium-low and simmer.

Roll the flautas

• Warm the corn tortillas on a comal or in the microwave.
• Place filling in the center of each tortilla and roll it tightly.
• Secure with a toothpick and keep the rolled flautas warm in a sealed bag while you finish the rest.

Fry the flautas

• Carefully place the flautas in hot oil and fry until golden.
• Remove the toothpick once one side is golden and flip to the other side.
• Drain the flautas on paper towels.

Serve

• Serve the flautas hot with the salsa roja on the side.