Boil the Chicken: In a large pot, combine 2 pounds of chicken, one medium onion quartered, one large carrot sliced, two celery sticks, two cloves of garlic, two bay leaves, and one tablespoon of oregano. Cover with water and bring to a boil over medium-high heat. Reduce to medium and simmer for 40-60 minutes until chicken is tender.

Shred the Chicken: Carefully remove the chicken from the pot, cool slightly, then shred into bite-sized pieces.

Prepare the Tortillas: Heat a comal or cast-iron skillet over medium heat, warm tortillas for about 30 seconds each side until soft and pliable.

Assemble the Flautas: Lay a warm tortilla flat, add shredded chicken in the center, roll tightly, securing with a toothpick if necessary.

Fry the Flautas: Heat oil in a frying pan over medium heat. Once hot, gently place rolled flautas in oil, frying for 3-5 minutes each side until golden.

Drain and Serve: Remove flautas from oil and drain on paper towels. Serve hot with toppings like lettuce, guacamole, pico de gallo, and queso fresco.