Tuesday, October 4, 2011
Practice makes perfect
Last weekend we went to the Spanish Heritage Festival. It was a super fun atmosphere. There was great music and a lot of GREAT food. Of course we had to sample some of the food so we shared a plate of quesadillas and a plate of chicken flautas. I was so disappointed that I didn't have my camera with me because I would have loved to show you our food. It was pretty impressive for fair food. The flautas were the overwhelming favorite. I knew that I couldn't replicate exactly what we had at the festival that day but I wanted to try and come close to that plate of deliciousness.
I had no idea how hard it was going to be to make these little chicken flautas. I started with a batch of chicken that I grilled earlier in the week. I put it in the food processor to shred it quickly and into small chunks.
I filled my first tortilla with chicken, rolled it up and the entire thing fell apart.
I warmed the next tortilla in the microwave for 10 seconds, filled it with chicken, rolled it up and it also fell completely apart.
Then I tried brushing oil on the tortilla and rolling it up. Failure again.
I had almost given up when in a last ditch effort, I logged onto WillamsSonoma.com and read through some of their tortilla recipes. They suggested dipping each tortilla in hot oil to prevent breakage. Brilliant.
I poured some canola oil into my pan and heated until it was smoking. I dipped a tortilla in the oil for 1 second, flipped it and then took it out of the oil. I laid the hot tortilla on a paper towel and filled it with chicken.
Then the tricky part, rolling this scalding hot tortilla into a nice tight flauta without burning my fingers. Not easy. It didn't take long for me to realize that this is a skill I was not going to master in one night. I did my best to roll these flautas but mine were not nearly as neat or tightly rolled as the ones we had at the fair.
Once they were all rolled, I took 4 at a time and put them back in my oil to cook. It worked best to put them in the pan seam side down so that they didn't unroll. Something else that I learned the hard way.
I laid the fried flautas in a 9x13 pan, covered them with foil and let them cool. Only because it wasn't time for dinner yet.
When it was time to eat, I put the dish of flautas in the oven to warm at 350.
I thinned my refried beans with chicken stock and heated them in a saucepan.
I also shredded some iceberg lettuce and crumbled some queso cheese.
Okay so my first attempt at flautas took me well over an hour but that's mostly because I had so much trouble rolling the tortillas. Once I figured that part out, the recipe went much quicker from there. They were worth the effort. We ate all but 2 of the flautas. Now that I've worked out the kinks, I think I will give this recipe another try.
Bon Appetit!
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I had the same problem - but now put the tortillas in the microwave for about 30 seconds, 3 or 4 at a time and they don't crack or fall apart!
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