Tuesday, February 2, 2010
Our favorite is a filling made with shredded chicken that has been simmering in salsa roja (red salsa). It’s a very simple border dish yet a favorite with a lot of people. Should have made more. Bob took the left-over’s in his lunch today. I’m still trying to get the hang of cooking for two; not too much, not too little.
Serve with rice and a simple salad. Have guacamole and sour cream as a garnish for the flautas and you won’t want to go out for dinner.
It feels like I’m becoming leery of eating out. Not only are the prices outrageous, but it’s also hard to trust foods served outside of your own ever watchful eye as it is being prepared. Home cooking rocks. You can trust that it will taste exactly how you want it and you don’t have to pay someone to mess it up. You can do that for free at home and then enjoy a laugh out of it.
Anyway, enjoy the flauta recipe. Try out the filling or come up with a new one of your own.
4 large chicken breasts
½ cup of your favorite salsa
½ cup finely minced onion
1 dozen corn tortillas
Vegetable oil (for frying)
Garnish: guacamole, sour cream, lettuce, diced tomato, salsa (optional)
Cook the chicken breast in water over the stove for about an hour to an hour and a half. Season with salt, garlic and pepper. Allow the chicken to cool and then shred the meat.
Strain and save the chicken broth for another dish.
Mix the shredded chicken with salsa and onions. Set aside in a bowl.
Warm corn tortillas to make them pliable. Do this either one at a time in the microwave (15 seconds) or wrap in aluminum foil and warm up the dozen in a 300 degree oven for about 15 minutes.
Place 1 to 2 tablespoons of chicken mixture down the center of the warm tortilla and roll up tightly. Secure with a toothpick to keep it from unrolling.
Heat an inch of oil in a large skillet. When hot, fry 6 flautas at a time. Try not to crowd them. When golden brown on the bottom, turn them over. Remove from oil and place on paper towel lined cookie sheet to drain of the oil and then place the cookie sheet in oven to keep warm. Repeat with the remaining 6 prepared flautas.
Serve with rice (I made some Rice Pilaf) a simple salad, guacamole and sour cream. Bob had a beer and I had my customary glass of ice water. Then it was time to clean the kitchen!
Mash 2 – 3 ripe avocados. Add 1/4 cup minced onion, 1 large tomato seeded and diced small, a little lime juice (from half a lime), 1 small stemmed, seeded and diced jalapeño and season with salt and pepper. Taste test to make sure you like the flavor.
Rolled Tacos recipe you might enjoy. The recipe was provided by Nolan Richardson, one cool dude!