Flautas de pollo (chicken flautas)-pt1

12 Servings

Quantity Ingredient
\N \N Miguel (MJNT73C); Posted on *P 4/09/92
12 \N Corn Tortillas
1 \N Whole chicken breast; remove
\N \N And shred
1 \N Garlic clove; diced
⅓ large Onion; diced
1 large Ripe red tomato; diced
2 tablespoons Olive oil; Salt to taste
\N \N To taste
2 smalls Green chile peppers; diced
\N \N Salsa fresca OR
\N \N Guacamole
\N \N Creme fraiche
1 \N Garlic clove
1 small Hot green pepper
2 \N Avocados; peeled; seed
\N \N And mashed.
⅓ cup Fresh cilantro; minced
1 small Onion; diced
\N \N To taste; Pepper to taste

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@...>

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