| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains |
Tex-Mex |
Tex-mex, Chicken |
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 |
lg |
Onion; diced |
| 1 |
lg |
Ripe red tomato; diced |
| 2 |
tb |
Olive oil; Salt to taste |
|
|
To taste |
| 2 |
sm |
Green chile peppers; diced |
|
|
Salsa fresca OR |
|
|
Guacamole |
|
|
Creme fraiche |
| 1 |
|
Garlic clove |
| 1 |
sm |
Hot green pepper |
| 2 |
|
Avocados; peeled; seed |
|
|
And mashed. |
| 1/3 |
c |
Fresh cilantro; minced |
| 1 |
sm |
Onion; diced |
|
|
To taste; Pepper to taste |
INSTRUCTIONS
ACCOMPANIMENTS
MEL'S GUACAMOLE
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:
“The art of love is God at work through you. #Wilferd A. Peterson”