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!
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Verde-Chicken-Taquitos-8

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.
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Burrito-Bowl-3

I love big ole burritos stuffed with everything.  Sometimes I take the time to make a big batch of them that will last us for several days.  And sometimes I wrap them up to freeze for an easy meal later on.  I’ve been wanting to try a burrito bowl which is so popular these days.  I must admit it is much easier to just layer a bowl with my favorite meat and toppings but I missed the tortilla so I toasted one to have on the side.  This is literally a bowl of my favorite things starting with grilled steak and chicken that is spicy and flavorful.  More goodness comes with a scoop of fresh guacamole, salsa verde, roasted corn salsa, seasoned black beans, sour cream, Oaxaca cheese and cilantro lime rice.  Most everything was made from scratch but there are short cuts you can take to make the prep a little easier.  There is a visual appeal of a burrito bowl that you don’t get with a traditional burrito that is smashed together once you roll it up.  So the question is, do you prefer steak or chicken or both?
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ZC-Chowder-16

It’s good to be back after a few weeks.  Joe and I went to the East Coast and enjoyed some sun and sand, some hiking, and took in some historical sites.  It was wonderful but at the same time exhausting.  We walked many a mile each day while taking in every moment.  It’s taken a good week to get back in the groove back here at home.  Since we’ve been back the weather has cooled down considerably.  The clouds and rain have descended upon us and makes me yearn for a bowl of chowder.  Looking for something a bit healthier and vegetarian I went with some zucchini, corn and green chile.  It was packed with flavor and spice which was just what I was looking for.  I added a bit of finely grated Oaxaca Mexican cheese which melted perfectly and made the chowder extra creamy.  I was hoping it would last for a day or two but someone found it in the wee hours of the night and it was gone by morning.  Wonder who that could be??  I’ll give you 2 guesses!
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