Mahon Cheese and Chicken Flautas with Black Bean Sauce and Mahon “Chicharron”

In a large saucepan, heat oil and sweat onions and garlic until soft and fragrant. Add chipotles, stir in black beans and chicken stock, and simmer 15 to 20 minutes. Transfer mixture to a Vita-Prep® blender and purée. Season with salt.

In a bowl, combine juices, oil, and chile powder and rub mixture on chicken, making sure to evenly coat it. Refrigerate chicken for 6 hours. Heat oven to 325°F. Roast chicken until internal temperature registers at 160°F. Rest chicken until cool to touch. Remove skin and set aside for another purpose. Pull meat from the bones; discard bones and reserve meat.

In a medium bowl, combine cheese, raisins, and 1 pound pulled chicken meat. Season with salt. Place 1¾ ounces of the filling in the center of each tortilla, leaving enough space for the tortilla to wrap around the filling. Wrap and close each Flauta with a toothpick. In a medium saucepan over high flame, heat oil to 350°F. Pan fry Flautas until golden brown and crisp. Allow to cool slightly.

Spoon 2 ounces Black Bean Sauce on center of serving plate. Cut 2 Flautas in half and stand up in Black Bean Sauce. Garnish with the radish, cilantro, Mahon crisps, and crema.