Text 31313, 94 rader
Skriven 2009-11-23 09:30:00 av DAVE DRUM (1:123/140)
     Kommentar till en text av DALE SHIPP
Ärende: Re: Shipp's visit #3
============================
-=> DALE SHIPP wrote to DAVE DRUM <=-

 -=> On 11-20-09  06:36,  Dave Drum <=-
 -=> spoke to Hap Newsom about Re: Shipp's visit #3 <=-

 hn> our next move. After a bit we decided that they
 hn> needed another sample of Crispy beef Burritos so
 hn> we headed to the nearest Taco Time (a bit better
 hn> than taco bell) and got some more of those goodies.
 hn> Everything gets improved by frying...and the burritos
 hn> are a great example of that!

 DD> Those are called "Chimichangas" around here - and much of the rest of
 DD> the world. Recipe below.

 DS> Nope.  I've had chimichangas, and what Taco Time served was definitely
 DS> not a chimichanga.  To start with, a chimi is normally folded so that
 DS> no meat shows before it is fried.  Also it tends to be a bit bigger.
 DS> These were rolled like a cigar, with meat showing at both ends.  I'd
 DS> say that they were just over an inch in diameter and six or seven
 DS> inches long. It was good!

 DS> See them pictured here:
 DS> http://www.tacotime.com/menu/crisp_burritos.html

As I told the Hapster ... them is Flautas and I dunno why they call them
Burritos - but, it's their store so they can call them what they like, I
suppose. In my experience burritos have their ends folded in so that you can
pick them up in your hands without the filling running down to your elbow. 
v)=

MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Beef Flautas
 Categories: Latino, Beef, Chilies, Breads
      Yield: 4 Servings

      2 lb Ground beef
      1 ts Salt
      2 tb Chilli powder (my old stand
           - by, Mexene will work)
      2 tb Paprika
      1 ts Cumin; ground
      1 ts Garlic granules
           +=OR=+
      2 cl Garlic; pressed
    1/2    Bell pepper; diced
    1/2 md Onion; diced
     12    Corn tortillas

  In 2 qt sauce pan add ground beef, salt, chilli powder,
  garlic, cumin, paprika. Enough water to cover meat. Bring
  to a boil. Simmer over medium low heat about an hour.

  Then add 1/2 md chopped onion, 1/2 md chopped bell pepper
  continue cooking 20 or 30 more minutes.

  For beef flautas: Heat oil in skillet. Cook corn tortillas,
  one at a time, in hot oil until soft, about 5 - 10 seconds;
  drain.

  Strain liquid, then spoon 1 tb of the beef meat in center
  of each tortilla. Roll the tortilla around the beef filling
  into flute shape.

  Use toothpicks to hold the tortilla in the flute shape.
  ("flauta" in Spanish)

  Fry beef flautas approximately 2-3 minutes or until tortilla
  holds its shape.

  Remove the toothpicks and serve 2-3 flautas on a plate.

  Serve Salsa, sour cream and guacamole on the side.

  Better flautas are on the softer side, not crispy. You
  need turn them only once.

  From: http://www.mex-recipes.com/flautas

  Uncle Dirty Dave's Archives

MMMMM
 
ENJOY!!!

From Uncle Dirty Dave's Kitchen
Home of YAHOOOOAHHHH Hot Sauce & Hardin Cider 

 

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