Bring water into a large pot, add chicken and cook in medium-high heat for 15 minutes or until meat turns white. Once cooked, let cool and reserve on the side.
While chicken is cooking, combine juices, achiote paste, salt and pepper in a blender, purée until smooth; at least 2 minutes. Reserve.
Shred chicken and mix with achiote and orange juice in a bowl. Reserve.
In a deep pan, heat the oil in medium-high heat.
Dip corn tortillas into hot oil for 1/2 a second or until tortilla is soft. Lay the shredded chicken in achiote in the middle of the corn tortillas. Add enough meat to make sure you taste the flavor of the meat and the corn tortilla.
Roll the tortilla up and put toothpick through the middle of the flauta to hold in place.
Once rolled, deep fry each flauta in the oil already heated until corn tortillas turn to a golden brown color.
Allow cooling and remove toothpicks.
Garnish with shredded queso fresco, sour cream and sliced lettuce.