Mexican Flautas and Salad

Monday Meal (serve with a side salad); the spices and salsa make these sweet and citrusy. Estimated cost: one 31 oz. can of refried beans, tradiational style (2.), 15 oz. garlic and lime style salsa(2.), 72 corn tortillas (5" size) (2.), one pkt. dry enchilada sauce mix (1.), one cup shredded mexichese (1.) = $7.00

1. Mix together the canned beans, 15 oz. of the salsa (I use Walmart's brand of Garlic and Lime Tomato Salsa which costs under $2.00 for a large 20 oz jar), all of the dry enchilada sauce mix, cheese, and 2 tsp. McCormick Grill Mates Cinnamon Chipotle Rub.

2. As you assemble the flautas, heat the tortillas first in the microwave. If they start to crack and flake when you roll them, heat them more; they should be worked with hot. The alternative to this is to heat them by dipping them in hot oil for a few seconds, but it is eaiser to heat them in the microwave. Heat them ten at a time: place ten on a plate, cover with a wet paper towel, heat for 30 seconds. Then flip the stack of tortillas, cover again with the wet towel, and heat for 30 more seconds. Roll these while they are hot, than repeat with ten more.

3. To roll: place about 1 Tbsp. filling on the edge of the tortilla, and begin rolling like a cigar, encasing the filling, and rolling as tightly as you can without breaking the hot tortilla. Fasten with a toothpick.

4. At this point, the flautas can be keep in the fridge until just before frying and serving. To fry, heat an inch of oil to very hot, but not smoking, and fry 4 or 5 at a time for roughtly 45 seconds or until lightly browned and crispy. Drain on paper towel covered racks, and then keep hot in a 200 degree oven until all are fried. Serve with guacamole, salsa, sour cream, and salad. Easily serves 10-12.

No comments:

Post a Comment

See All Recipes Labeled: