| 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
<ldgoss@METRONET.COM>
A Message from our Provider:
“God is glorified by a thankful heart.”