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Heat oils in large skillet and add onion. Sweat onion over moderate heat and add jalapeno. Add garlic and cook 30 seconds. Add tomato, salt, bay leaf, Sweet Chipotle Sauce, vinegar and thyme and bring to a simmer. Cook until slightly thickened - 10 minutes. Add chicken and stir to coat. Cook until chicken is hot and all liquid is gone. Chill at least two hours or overnight.
Heat Fustini's Chipotle EVOO in large skillet over moderate heat. Add onion and garlic and sauté, stirring constantly until soft - 3 minutes. Add all the rest of the ingredients and bring to a simmer. Cook for 20 minutes until all is soft. Blend in batches and press through a fine mesh sieve and reserve.
Place a tube of filling into a corn tortilla. Roll and secure with toothpicks. Deep fry the flautas until brown and crispy. Carefully remove toothpicks and serve on shredded iceberg with guacamole, sour cream and Queso fresco.
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