ou have all of your flautas rolled and sealed. Make sure
egrees F. To make the flautas: In a pan over medium
oaching, make the SALSA DE JITOMATE DE MICHOACAN:
(Chiles and tomatoes
heese
Add the Pico de Gallo in the middle of
In medium bowl, place shrimp, cilantro, garlic, jalapeno and olive oil.
Marinate 2 to 8 hours.
In large, heavy skillet, place 2 tablespoons of oil from marinade and heat on high until hot.
Add red and green peppers and onions and saute 3 to 4 minutes.
Remove shrimp from marinade and add to skillet.
Saute 2 minutes or until done.
Serve shrimp and vegetables with tortillas, Guacamole and Pico de Gallo.
NOTE: homemade herbes de Provence is easy to make. **
ith a layer of dulce de leche.
Variations: *Filled cookies
50\u00b0F.
Deep fry flautas until golden and crisp.
Wash chicken thoroughly; boil in water until tender.
Remove from broth; cool and shred.
Once you have shredded the chicken, sprinkle some salt and pepper to taste.
Dip tortillas in hot oil to soften, individually.
Place on a platter.
Place some shredded chicken on each tortilla.
Roll tightly and place on cookie sheet.
ost popular fillings are pupusas de queso, pupusas made of cheese
In saucepan, melt margarine; blend in flour and salt.
Add chicken broth.
Cook and stir until mixture thickens.
Add parsley, lemon juice, onion, paprika, nutmeg, pepper and green chiles.
Stir in chicken.
Preheat oven to 400 degrees.
In a large skillet, saute onion and garlic in butter.
Add shredded chicken and 2 tablespoons picante sauce. Keep mixture moist with needed amount of chicken stock. Heat thoroughly.
Heat 1/2 inch oil in skillet. Using tongs, dip each tortilla in the hot oil for one or two seconds to soften. Drain on paper towels.
Place one tablespoon mixture of chicken mixture and some of the chopped chile on each tortilla and roll tightly, like a cigar. Place side by side, seam side down, on a shallow baking dish.
...
djust salt to taste (this recipe can take a lot of
ood smoker when you do Pollo a la Brasa (Rotisserie Chicken
Heat oil in large saucepan over medium-high heat. Crush noodles and add to saucepan. Stir to coat with oil. Cook 2 minutes or until browned, stirring constantly. Add peppers, onion and garlic; cook 5 minutes or until vegetables are tender, stirring occasionally.
Stir in tomato sauce, water and bouillon. Reduce heat to medium-low, cover and simmer 10 minutes or until pasta is tender. Stir in chicken and seasoning. Sprinkle with cilantro.
FLAUTAS: In a bowl, combine all
double batch of the recipe, make sure to cook the
he job quite well. This recipe should yield approximately 4 to
mount significantly from the original recipe adding about 2 tablespoons total
poonfuls of my spanish rice recipe when serving.