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Posted on October 07 2008 in category: Entrees
Chicken Filling for Flautas:
Ingredients:
2 boneless, skinless chicken breasts
chili de arbol hot sauce (recipe to follow)
Procedure:
Boil chicken breasts until cooked through and easy to shred, mix with hot sauce
Chili De Arbol Hot Sauce:
Ingredients:
20-25 de arbol chilis
6 cloves roasted garlic
1 yellow onion
1/2 cup cider vinegar
Procedure:
cover chilis and onion with water and boil until the water is al;most gone, add vinegar and simmer for a couple of minutes. Puree in blender or food processor with roasted garlic, add salt to taste.
Pork Green Chili Sauce:
Ingredients:
1lb diced pork tenderloin, coated in flour
1 Yellow onion, diced
6 cloves garlic, diced
6 Tomatillos, peeled, washed and diced
24 oz. canned green chilis
2 cups chicken stock or broth
Procedure:
Brown pork in pot over medium heat with a little oil and remove. Add onion, garlic, and tomatillos, cook until soft. Add pork back to pot along with the chicken broth and green chilis. Simmer over a low heat until pork breaks apart, about 2 hours. Season with salt and pepper to taste.
Chicken Flautas with Pork Green Chili Sauce:
Ingredients:
Chicken filling
Flour Tortillas
Jack Cheese, shredded
Pork Green Chili Sauce
Tomato, diced
Green Onion, diced
Procedure:
Wrap chicken filling and shredded cheese in a tortilla, making sure that in can close, let it sit fold side dopwn for a few minutes. In a shallow pan, fry each side in 350 degree canola or vegetable oil until tortilla is golden brown on all sides and cheese is melted on the inside. Serve warm, topped with pork green chili sauce, diced tomato, and green onion.
Ingredients:
2 boneless, skinless chicken breasts
chili de arbol hot sauce (recipe to follow)
Procedure:
Boil chicken breasts until cooked through and easy to shred, mix with hot sauce
Chili De Arbol Hot Sauce:
Ingredients:
20-25 de arbol chilis
6 cloves roasted garlic
1 yellow onion
1/2 cup cider vinegar
Procedure:
cover chilis and onion with water and boil until the water is al;most gone, add vinegar and simmer for a couple of minutes. Puree in blender or food processor with roasted garlic, add salt to taste.
Pork Green Chili Sauce:
Ingredients:
1lb diced pork tenderloin, coated in flour
1 Yellow onion, diced
6 cloves garlic, diced
6 Tomatillos, peeled, washed and diced
24 oz. canned green chilis
2 cups chicken stock or broth
Procedure:
Brown pork in pot over medium heat with a little oil and remove. Add onion, garlic, and tomatillos, cook until soft. Add pork back to pot along with the chicken broth and green chilis. Simmer over a low heat until pork breaks apart, about 2 hours. Season with salt and pepper to taste.
Chicken Flautas with Pork Green Chili Sauce:
Ingredients:
Chicken filling
Flour Tortillas
Jack Cheese, shredded
Pork Green Chili Sauce
Tomato, diced
Green Onion, diced
Procedure:
Wrap chicken filling and shredded cheese in a tortilla, making sure that in can close, let it sit fold side dopwn for a few minutes. In a shallow pan, fry each side in 350 degree canola or vegetable oil until tortilla is golden brown on all sides and cheese is melted on the inside. Serve warm, topped with pork green chili sauce, diced tomato, and green onion.
