A Trip to Mexico - Flautas


 This is a meal that you can kick off in the morning and finish it up when you get home in the evening.  Start off with the slow cooker ....
Flautas
Slow Cooker Mexican Chicken
Ingredients:
4 chicken breasts
1/2 cup fresh squeezed orange juice
1/4 cup fresh squeezed lime juice
2 tablespoons canola oil
2 tablespoons apple cider vinegar
2 tablespoons ancho chili powder
2 tablespoons cumin
4 cloves garlic, coarsely chopped
2 tablespoons chipotle in adobo sauce, pureed
1 tablespoon fresh cilantro, chopped
Salt and freshly ground black pepper
Lay out for wrapping flautas
Directions:
Place all ingredients in the slow cooker and simmer on low for 8 hours or high for 4 hours.  Once cooked, shred the chicken and mix back into the simmer sauce.
Flautas
Ingredients:
shredded chicken
Vegetable oil, for frying
4 - 6 mini corn tortillas per person
Toppings:
Wrapped and ready to fry
Mexican crema or sour cream
shredded iceberg lettuce
queso fresco or tex mex cheese
refried beans
salsa
Directions:
Chichen Flautitsa
In a medium shallow skillet heat enough vegetable oil to come half way up the sides of the pan. Shred the chicken into small pieces and put about 2 tablespoons down the center of each corn tortilla. Roll up each tortilla like a cigar and secure them with a toothpick. Fry the tacos until golden brown on all sides, turning once, about 4 minutes total. Remove the toothpicks and cut each taco in half.
To serve: Top with shredded lettuce and freshly made salsa. Drizzle with Mexican crema and sprinkle with crumbled cheese.
Note - Before rolling flautas heat up tortillas directly over a gas flame (or dry skillet) to make them nice and pliable.

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