| T.R | Title | User | Personal
Name | Date | Lines |
|---|
| 1059.2 | don't hit me, but __ | CIVIC::JOHNSTON | I _earned_ that touch of grey! | Tue Mar 22 1988 16:48 | 12 |
| Flautas are very much like chimichangas only small.
Small tortillas filled with _shredded_ chicken or beef with chiles
and spices, rolled up tightly to look like tiny flutes [hence flauta]
then deep fried. Assorted garnishes are usually on the side.
[in case I've begun a loop here...chimi's are made with tortillas
the size of major shopping malls and often have garnishes heaped
on top of them]
I can _try_ to find a recipe, but never used one before...
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| 1059.3 | flautas - sort of a recipe | THE780::WILDE | Being clever is tiring.. | Tue Mar 22 1988 19:39 | 15 |
|
FILLING:
Shredded beef or chicken meat, all fat removed, seasoned as for tacos.
PROCEDURE:
spread approx 3 teaspoons filling on each corn tortilla, roll up into
a thin roll and insert a toothpick to hold it together.
Fry until nicely browned and crisp in enough oil (or lard) to float the
flauta.
Serve with salsa, guacamole, chile con queso, etc. as finger food..
recommended beverage: margarita or good mex beer.
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| 1059.4 | Flautas - another "sort of" recipie | HAVOC::TRAVIS | | Wed Mar 23 1988 09:05 | 12 |
| The instructions in .3 are good.
However, if my memory serves me right, Margaritaville uses FLOUR
tortillas, not corn. Also, by overlapping two tortillas and placing
the filling doen the longest length you get a more impressive,
flute-like appearance.
The trick to getting flautas like they make at Margaritaville is
to approximate the fillign recipies. Have you asked the folks at
the restaurant if they will share their recipies? Or just go back
again and concentrate real hard on the flavors! You'ld be surprized
at how close you can come if you put your mind to it.
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| 1059.5 | One More Thing... | HAVOC::TRAVIS | | Wed Mar 23 1988 10:47 | 6 |
| oops! you might have trouble working with the tortillas unless:
you soften them before trying to roll them around the filling.
Just place them in a skillit, a dry, non-stick one will work,
or one just LIGHTLY oiled. Warm the tortillas just enough to
be able to work them without breaking them.
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| 1059.7 | nope, WRONG! Corn tortillas are correct | SKITZD::WILDE | Grand Poobah's first assistant and Jr. Wizard | Tue May 24 1988 13:15 | 11 |
| >Flautas (with an "a") are made from flour tortillas, at least all the ones
>that I've seen are.
If you want authentic Tex-Mex food...flautas are made with corn tortillas.
Some gringo-ized versions may use flour but it ain't natural!
However, it does SOUND good with flour tortillas - just VERY heavy on the
fat...a flour tortilla soaks up lots of the fat when deep fried..lots
more than a corn tortilla.
D_who_comes_from_New_Mexico_and_Texas
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| 1059.8 | | TRUCKS::GAILANN | I'm feeling quite bodacious | Tue Aug 03 1993 08:51 | 20 |
| This is a recent flauta recipe that has become a mega hit with family
and friends:
2 cups of shredded chicken
1 cup of shredded cheese
3 chopped scallions
2 minced cloves of garlic
2-3 TBS chopped fresh cilantro (fresh coriander)
4-5 heaping TBS thick sour cream
1 small can of mild chopped chilies
salt and pepper
pinch of mixed herbs
Combine all ingredients. Chill for a short time (the mixture will
stiffen and become easy to use as a filling). Use to fill flautas (please
use corn tortillas - in my opinion, and that of my Mexican Nina, you
never use flour tortillas for fried foods).
I use this exact filling as an enchilada filling as well -- it is very
nice.
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