| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Grains | Tex-Mex | Chicken, Tex-mex | 12 | Servings |
INGREDIENTS
| Miguel, MJNT73C Posted on | ||
| *P 4/09/92 | ||
| 12 | Corn Tortillas | |
| 1 | Whole chicken breast, remove | |
| And shred | ||
| 1 | Garlic clove, diced | |
| 1/3 | Onion, diced | |
| 1 | Ripe red tomato, diced | |
| 2 | T | Olive oil, Salt to taste |
| To taste | ||
| 2 | Green chile peppers, diced | |
| Salsa fresca OR | ||
| Guacamole | ||
| Creme fraiche | ||
| 1 | Garlic clove | |
| 1 | Hot green pepper | |
| 2 | Avocados, peeled seed | |
| And mashed. | ||
| 1/3 | c | Fresh cilantro, minced |
| 1 | Onion, diced | |
| To taste, Pepper to taste |
INSTRUCTIONS
In a small pan, saute the garlic & onion in the oil until translucent. Add the tomato & pepper and continue frying. Add the chicken, salt & pepper. Fry for 3-4 more minutes. Remove from heat. In another frypan, heat about 1" corn oil on med. high. The tortillas you use should be of good quality, thin, and 6-7" long. If you use those grocery store kind from the plastic bags, they will be too thick and will crack when you roll them. In each tortilla, place 1 heaping tbsp of the chicken filling. Carefully roll them up, as tightly as possible. Secure with 3-4 toothpicks. Fry each in the oil until the tortilla is hard and a golden color. Continue until all 12 flautas are made. Formatted for MM by E. Caldwell -KVNH17B. See Part 2. Posted to EAT-L Digest 25 Aug 96 Date: Mon, 26 Aug 1996 15:06:52 -0500 From: LD Goss <[email protected]>
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