Text 3170, 76 rader
Skriven 2010-10-28 16:38:00 av Dave Drum (1:124/311)
Ärende: Texas 042
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MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Chicken Flautas
 Categories: Tex-mex, Poultry, Breads, Dairy, Sauces
      Yield: 4 servings
 
     12    Corn tortillas
      2 c  Tomatillo Sauce
           Grated cheddar cheese
      2 c  Cooked, shredded chicken
           Cooking oil for frying
           Shredded lettuce
           Crema or sour cream
           Guacamole
 
  Flautas is Spanish for flutes. Chicken flautas are
  traditionally served with rice and beans. You can also use
  beef or black beans as fillings for flautas.
  
  Combine the chicken with the tomatillo sauce, heat, and keep
  warm.
  
  Heat a cast iron skillet or griddle to medium-hot. Lay a
  tortilla on the hot surface for a few seconds, then turn and
  heat the other side. This will make the tortilla pliable
  enough to roll in a tight flute. (See Note, below.) The
  fresher the tortilla, the better.
  
  Spread 1 heaping tablespoon of the chicken/tomatillo sauce
  mixture along one side of the tortilla, and roll the
  tortilla into a flute -- as tightly as possible without
  tearing the tortilla. Lay the tortilla flute flap down, and
  continue filling and rolling the rest of the tortillas.
  
  Heat about an inch of cooking oil in the skillet. The oil
  should be hot enough to make a few drops of water sizzle
  when sprinkled into it, or 375øF. Carefully lay the flautas,
  three at a time, in the hot oil, flap side down, and cook
  until they are golden and crisp. Drain and keep warm until
  all flautas are cooked.
  
  Makes four servings of three flautas each. Garnish with
  crema or sour cream. On the plate include lettuce, chilled,
  ripe tomato wedges, and a scoop of guacamole.
  
  As a side, serve Mexican Red Rice.
  
  Note: The best flautas are made with homemade corn tortillas
  because you can press them thinner than those from the
  store, not to mention the fact that they taste so much
  better. See our article on How to Make Corn Tortillas.
  
  An alternative method for softening the tortillas is to dip
  each one into hot oil (use tongs) just until it becomes
  limp. Remove at once, drain, and repeat with the remaining
  tortillas. Don't forget to turn off the heat under the
  skillet while you fill the tortillas.
  
  FROM: Texas Cooking Online's Weekly E-mail
  
  MM Format by Dave Drum; 03 May 2010
  
  Uncle Dirty Dave's Archives
 
MMMMM

ENJOY!!!

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

 

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