Subject: Chicken Flautas
From: Unicorn (unicorn@indenial.com)
Date: Mon Aug 11 2003 - 02:41:15 EDT
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FOOD FUNNY
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Here's a wacky food daffynition from reader "Sarahbach":
Arbitrator \ar'-bi-tray-ter\: A cook that leaves Arby's to work at
McDonald's.
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TODAY'S RECIPE
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The Tex-Mex style of cooking is what most Americans regard as Mexican
cooking, yet very few cookbooks or recipe collections treat it as the
unique cuisine that it is. With this week's menu I try to set the
record straight with a few recipes representing the "Best of Tex-Mex":
Monday's Starter
Chicken Flautas
Tuesday's Soup or Salad
Taco Salad
Wednesday's Side Dish
Borracho Beans
Thursday's Entree
Chicken Fajitas
Friday's Dessert
Bunuelos
Here is the appetizer I am most likely to order in a good Tex-Mex
restaurant, and I like them so much that I frequently order them as a
main course - never twice at the same meal, though. "Flauta" means
"flute" in Spanish, so make sure these tightly rolled tacos are long
and narrow like their namesake.
Chicken Flautas
3 Tbs (45 ml) butter
1 medium onion, chopped
2 cloves garlic, finely chopped
1 cup (250 ml) cooked chicken meat, shredded
2 Tbs (30 ml) picante sauce or salsa
12 corn tortillas
Vegetable oil for frying
Sour cream for garnish (optional)
Picante sauce or salsa for garnish (optional)
Guacamole for garnish (optional)
Heat the butter in a skillet over moderate heat and saute the onion
and garlic until tender but not brown, about 5 minutes. Add the
shredded chicken and salsa and simmer until heated through.
Meanwhile, heat about 1/2 inch (1 cm) of vegetable oil in a skillet
over moderate heat and, using tongs, fry each tortilla for about 3 to
5 seconds, just enough to soften them. Drain on paper towels and
place about 1 tablespoon (15 ml) of the chicken mixture on each
tortilla, rolling them tightly to form thin, cigar-shaped rolls.
Place seam side down in a shallow baking dish and bake in a preheated
400F (200C) oven until crisp, about 20 minutes. Serves garnished with
sour cream, salsa, and/or guacamole of desired. Makes 12 flautas to
serve 4 to 6 as an appetizer, 3 to 4 as a main dish.
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