Posted at 12:20 pm , on May 19, 2017
If these flautas look familiar it’s because they are very similar to my Barbacoa Taquitos. The difference between flautas and taquitos are the type of tortillas. Flautas are made with flour tortillas where as taquitos are made with corn tortillas. Corn tortillas are my first love but sometimes I make flautas to please my hubby. The thing about making flautas is cooking the tortilla to that perfect crispness. If overcooked they will be overly crunchy and taste like a cracker. And the filling should be somewhat dry so that the tortilla won’t become soggy. I went back to an old favorite, a seasoned slow cooked chuck roast flavored with Frontera’s Barbacoa sauce. Chile de Arbol salsa and Molcajete Guacamole are the perfect condiments to dip your flautas in. Enjoy!
Posted at 1:57 pm , on March 12, 2016
With one rotisserie chicken you can make a variety of meals. I was able to make a mound of Ancho Chicken Nachos with the dark meat and still have leftover breast meat to use for another dish. I chopped the breast meat into little cubes and combined it with a green chile sauce to make a filling for Verde Chicken Taquitos. My love of taquitos has no bounds! I love biting into those crisp corn tortillas with savory fillings and oozing cheese. They’re the ultimate fun food you eat with your fingers, but when you dip them into a creamy queso, spicy salsa or fresh guacamole you add on a whole nother dimension. Whether you mix or match is up to you, but you can’t go wrong with any of these flavors. I had 3 cups of leftover chicken which made 2 dozen taquitos. Next time I may use the whole chicken to make a batch for the freezer.
Posted at 9:08 am , on May 5, 2015
It’s no secret that Cinco de Mayo is my favorite holiday for food. It reminds me of bright and festive colors with the sounds of Mariachi’s playing in the background. And the food . . . Oh, how it makes my mouth water! This year we’re having Taquitos which are fun to dip in your favorite guacamole or salsa. I’ve found that the key to making perfect taquitos is picking the right corn tortilla. Some corn tortillas are too soft and will fall apart when you try to roll them. But if you find a good thin tortilla that has a coarser texture they will hold together when rolled, and easier to pin together with a toothpick. Another key is to pan fry the tortillas for a few seconds on each side. The small amount of oil left on the tortillas enables them to crisp up nicely in the oven so that you don’t have to fry them. I cheated and used Frontera’s Barbacoa slow cook sauce to add the wonderful flavors to my roast. I then shredded the beef along with some grated Oaxaca cheese to make a tasty filling. They turned out so good, I plan on making another batch soon, maybe trying chicken next. Happy Cinco de Mayo all!
Posted at 7:29 am , on June 13, 2014
I’ve been wanting to roast a chicken on the grill for the longest time but was skeptical of the outcome. I had visions of chicken burned to a crisp or maybe a perfectly golden browned outer skin but under cooked on the inside. One of the best things I remember from our days in Albuquerque was going to this little chain called “El Pollo Asado” for the tastiest roasted chicken anywhere. Joe and I used to go after work and order a plate with dark meat (thigh and leg pieces) or white meat (breast and wing pieces) served with tortillas, salsa, guacamole, cheese and sour cream on the side. It was so messy, we picked apart the chicken right at our table. Actually it was so tender it often fell off the bone. We filled the tortillas with juicy chicken and all the flavorful sides. They had little towelettes at the table to clean up with just like you find at the BBQ joints here in KC. It’s one of those things I’ve often wondered if I could make myself. I wish I would have tried this years ago, the chicken was tender and juicy just like I remembered with the flavors of citrusy orange and lime throughout. I made all the fixings to fill our tortillas and it was so so good. Cooking a whole chicken made for some tasty leftovers. I had enough to add to a pot of green chile and corn chowder as well as a pot of creamy chicken and rice soup. Yummy week!
Posted at 8:21 am , on April 26, 2013
The other day I found fresh corn advertised in the sale circular. It seemed a bit early for having corn on the cob but it was on sale so I had to check it out. When I saw the golden silk and perfect kernels I found myself picking up a half dozen ears. I had planned to roast it outside, but an unexpected rain storm came up and I had to find an alternative. I searched the web to see if anyone roasted corn in the oven. As it turns out, yes, some do roast it in the oven and find it quite tasty. Obviously I wasn’t going to do any grilling today and I didn’t want the corn to sit out another day so I tried the oven roasting method. It worked really well! I had some extra corn left over and decided to make salsa in the Molcajete and add the left over corn kernels. It was so good! Everyone loved it and I thought it was worthy of sharing!
Posted at 8:37 am , on January 25, 2013
Chipotle Mexican Grill makes the biggest and most flavor filled burritos around. They are a company that embraces buying local from farmers that grow organic produce and raise animals in a humane way free from all the hormones that factory farms use. I appreciate that but what keeps me going back is how good their food is. They assemble their burritos in front of you with every topping in sight. Choosing what you put in that burrito is half the fun. While I may not be able to duplicate the Chipotle burrito exactly, I think my version is pretty darn good. I took a day to make all my fillers and toppings, enough to make 16 large burritos. We ate our fill, then wrapped the rest in aluminum foil to freeze.
Posted at 10:33 am , on May 4, 2012
Happy Cinco de Mayo all! I love any excuse to eat Mexican food. Recently when Joe and I were in Kauai we walked over to a little restaurant called Monico’s Taqueria where we shared a plate of Steak Nachos. It was a simple nacho platter with spicy marinated steak and melted cheese with Chile de Arbol salsa on the side. After 2 weeks of Hawaiian food I was having withdrawal pangs for Mexican food and for me this was heaven on a plate. The arbol salsa goes perfectly with steak but I wanted more options. So I added some more toppings which I hope you will enjoy. Continue reading