Chicken Flautas With Orange And Red Onion Salsa Recipes

Steps:

• Fill a large pot with enough oil to reach 2 inches up the side of the pan. Heat over medium heat until a deep-frying thermometer inserted in the oil reads 375 degrees F. To make the flautas: In a pan over medium heat melt butter and saute onions and jalapenos until tender, about 5 minutes. Add garlic, cumin, and cayenne pepper and cook until fragrant, another 2 minutes. Add chicken and salsa; stir to combine. Remove from heat and stir in cilantro, cheese and lime juice. Let cool slightly.
• Preheat oven to 200 degrees F.
• Working with 4 tortillas at a time, spread a heaping spoonful along the middle of each tortilla. Roll tortilla tightly around the filling and secure with a toothpick. Using tongs, hold each flauta in hot oil until firm, then release to continue cooking. Cook until golden brown, about 2 minutes, then remove to a paper towel-lined plate and immediately season with salt. Keep flautas warm in the oven on a sheet tray while assembling and cooking the remaining tortillas.
• To make the Avocado Cream: In a serving bowl, mash avocado, sour cream and lime juice until smooth. Season with salt, to taste.
• To serve, arrange flautas on a platter of shredded lettuce and serve with Avocado Cream on the side.

Steps:

• Scoop the avocado flesh into a blender. Add the sour cream and the juice of 1/2 lime and pulse until smooth. Season with salt.
• Squeeze the remaining 1/2 lime over the radishes in a small bowl and sprinkle with 1/4 teaspoon salt. Toss the chicken with 3/4 cup salsa in a medium bowl.
• Heat 3/4 inch of vegetable oil in a Dutch oven or large skillet over medium-high heat until a deep-fry thermometer registers 375 degrees F.
• Meanwhile, wrap the tortillas in paper towels and microwave until soft, about 45 seconds. Spoon the chicken mixture down the middle of the tortillas. Fold in the ends and roll up like a burrito; secure with toothpicks.
• Working in batches, fry the flautas in the oil, turning as needed, until golden brown, 2 to 3 minutes. Remove with tongs; drain on paper towels and remove the toothpicks. Serve with the avocado cream, radishes, cilantro, lime wedges and the remaining 3/4 cup salsa.

Steps:

• Season both sides of chicken breasts with Mexican seasoning and set aside.
• In a medium bowl, stir together diced tomatoes, tomato paste, and onions.
• Pour half of salsa mixture in the bottom of a 5-quart slow cooker; Add chicken and top with remaining salsa mixture.
• Cover and cook on LOW for 4 to 6 hours.

Steps:

• 1. TO MAKE THE F1AUTAS: In a medium saucepan, combine the chicken breasts, onion, garlic, oregano, cumin, salt, and peppercorns. Add enough cold water to cover the chicken by 1 inch. Bring to a boil over high heat. Reduce heat to medium-low. Simmer for 20 minutes (the chicken will not be completely cooked). Remove from the heat, cover tightly, and let the chicken cool in the liquid, about 1 hour. 2. Remove the chicken from the bones, shred the chicken, and discard the skin and bones. Set the chicken aside. 3. Heat a dry medium skillet over medium heat. Add a tortilla to the skillet and heat, turning once, until pliable, about 30 seconds. Place on a work surface. Add one eighth of the shredded chicken and roll up the tortilla into a narrow "flute," securing the tortilla closed with a wooden toothpick. Repeat with the remaining tortillas and chicken. (The flautas can be prepared up to 1 hour ahead of frying, covered, and set aside.) 4. MEANWHILE, TO MAKE THE SALSA: Using a large knife, cut the top and bottom from each orange down to the flesh. Put the oranges on end and cut off the peel down to the flesh. Cut between the membranes to release the segments. In a medium bowl, combine the orange segments, red onion, cilantro, lime juice, jalapeno, garlic, and salt. Cover and refrigerate until ready to serve, not more than 2 hours. 5. Just before frying the flautas, thin the sour cream with the milk. 6. Preheat the oven to 200°F. Put a large wire cake rack over a jelly roll pan. In 2 batches, in a deep Dutch oven, melt shortening over high heat to a depth of 2 to 3 inches and heat it to 375°F. Deep-fry the flautas until golden brown, about 3 minutes. Using a wire-mesh skimmer, transfer to the wire rack to drain. Keep the flautas warm in the oven while frying the rest. Serve the flautas on individual plates, drizzled with the sour cream (or use a squeeze bottle to pipe streaks of sour cream over the flautas) and garnished with spoonfuls of the salsa.

Steps:

• Mix 3/4 cup cheese with chicken.
• Heat tortillas one at a time in a very hot, dry pan until soft.
• Fill and roll each tortilla, as its heated, with chicken/cheese mixture.
• Secure with a toothpick.
• Heat a frying pan containing 1/2 inch oil to 350°F.
• Deep fry flautas until golden and crisp.
• Drain on paper towel.
• Serve topped with warm tomato salsa and crumbled cotija cheese.
• ---Salsa---.
• Mix all salsa ingredients in a sauce pan over medium heat.
• Sauté, stirring all the while, until it just starts to simmer.
• Remove from heat, its ready to serve.
• This goes great with Spanish Rice (my recipe # 77908) and refried black beans (Di Neal recipe # 10614).