Flauta Tart Recipes

FLAUTA TART

Steps:

• Preheat oven to 400 degrees.
• If using pastry, fit into a 9 inch tart or pie pan.Brush with egg white and bake 5 minutes;let cool.
• If using tortilla, grease a 9 inch pie plate, add tortilla and brush lightly with oil. Bake until top is very lightly browned, about 5 minutes.
• Heat oil in large skillet over medium-high heat.
• Pat meat with mixture of paprika and chili powder.
• Add meat, onion and garlic to skillet and brown well. Reduce heat, cover partially and braise (do not add liquid) until tender, about 1 to 1 1/2 hours. If meat begings to stick, cover pan completely.
• If liquid has accumulated when meat is tender, remove lid and cook until moisture has evaporated.
• Let meat cool, then shred coarsely, using fingers or forks.
• Preheat oven to 350 degrees.
• Combine meat, cooked onion and garlic, cheese, 1 cup sour cream, green onion,chilies,eggs, salt and pepper in large bowl and mix well.
• Turn into prepared pastry, spreading evenly.
• Bake 55 to 60 minutes, or until filling is set and crust is nicely browned.
• Cool slightly, then spread top with sour cream and decorate with avocado slices.
• Serve with salsa, if desired.

CRISPY FLAUTAS

Steps:

• Heat 1 teaspoon vegetable oil in a skillet over medium heat. Stir in the bell pepper and onion; cook and stir until the onion has softened and turned translucent, about 5 minutes. Increase heat to medium-high and stir in the chicken breast. Cook and stir until the chicken breast is no longer pink in the center, about 10 minutes. Shred the chicken using two forks. Stir in the taco seasoning and water. Simmer until the liquid has evaporated, stirring occasionally, about 10 minutes. Stir in the Cheddar cheese, then remove from heat, and set aside.
• Lightly brush each corn tortilla will a layer of salsa. Spread about 2 tablespoons of the chicken mixture in a line along the bottom edge of the tortilla. Tightly roll the tortilla into a cylinder, and secure the ends with one or two toothpicks. Repeat with remaining tortillas.
• Heat 2 cups vegetable oil in a large skillet to 375 degrees F (190 degrees C).
• Fry the flautas in the preheated oil, no more than 4 at a time, until golden and crisp, about 4 minutes. Drain the flautas on a paper towel-lined plate. Discard toothpicks and top finished flautas with remaining salsa.