How To make Grilled Seafood Flautas
Roasted Tomato Sauce; * 8 oz Crab Meat; **
1/2 c Green Onions w/tops; Sliced
1 tb Butter Or Margarine
1/2 c Dairy Sour Cream
1/2 c Monterey Jack Cheese; Shred
14 oz Artichoke Hearts; ***
10 Flour Tortillas; ****
4 tb Butter Or Margarine
* See Sowest 2 for recipe. ** Use 1 package of Frozen salad-style imitation crabmeat, thawed *** Artichoke hearts should be drained and cut into quarters. Use one **** Flour tortillas should be 7 to 8 inches in diameter and be warm. ~------------------------------------------------------------------------- Prepare Roasted Tomato Sauce; set aside. Cook crabmeat and onions in 1 Tbls of margarine over medium heat, stirring frequently, until onions are tender. Mix in cour cream, cheese and artichoke hearts. Spoon about 13 of a cup of the mixture onto one end of each tortilla. Roll up tightly into a cylinderical shape; secure with wooden picks. Heat 2 Tbls of margarine in 10-inch skilled over medium heat until hot and bubbly. Cook 3 or 4 flautas
in margarine, turning frequently, until golden brown, about 5 minutes. Keep warm in 300 degree F. oven. Repeat with remaining flautas, adding the remaining margarine as needed. Serve with warm Roasted Tomato Sauce.
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ROLLED chicken TACOS | Crispy TAQUITOS/FLAUTAS with CONSOME | Authentic Mexican Food | Villa Cocina
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Rolled chicken tacos are crispy, delicious and easy to make. These taquitos or flautas are popular because of how much flavor they contain. We are taking them to the next level by adding a consommé thats out of this world.
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????PRODUCTS IN THIS VIDEO ????
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➤ Le Creuset Stainless Steel Fry Pan 12”:
➤ Vitamix A3500 Smart blender Professional grade 64oz :
➤ ZWILLING Pro 7-inch Rocking Santoku Knife, Black/Stainless Steel:
➤ OXO Non-stick cooling rack :
➤ OXO 6-inch fine mesh strainer:
➤ Pyrex glass bowl set of 3 :
➤ John Boos WALNUT wood cutting board 24in x 18in x 1.5in:
➤ Cuisinart oven mitts:
➤ OXO 12in tongs :
➤ Terracotta 3.5 oz pinch bowls mini :
➤ Pyrex glass measuring cups set of 3 :
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Rolled Crispy Chicken Tacos/Flautas
Servings: 33 tacos
Cook chicken in Broth
2 lbs bone-in, chicken breast
1/2 white onion, medium
6 garlic cloves
2 tomato, roma (6 oz)
1 jalapeno
2 carrots
1 TBSP Salt, kosher
1 tsp black peppercorns
4 ea sprigs of mint
Small bunch thyme
10 cups water
10 oz tomatillos
Pickled red onions
1/2 red onion, thinly, large
3 habanero
1 jalapeños
1/4 cup lime juice
1 tsp sugar
To taste white pepper
1 tsp dry mexican oregano
1 tsp salt, kosher
1/4 cup white wine vinegar
1/2 cup water
Make the salsa
Cooked tomatillos, onion, tomato, jalapeno, garlic.
2 cups broth
2 raw garlic, cloves
1/2 bunch cilantro
Prepare the shredded chicken
1 tsp kosher, salt
To taste white pepper (1/2 tsp)
2 TBSP smooth olive oil to fry the sauce
Season sauce at the end with 1/2 tsp of kosher salt.
Toppings
Cabbage, shredded
Mexican-style cream
Avocado, diced
Cotija cheese, crumble
Tomato, sliced
Other items you will need:
Corn tortillas
Toothpicks
Smooth olive oil/avocado oil as needed
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Crunchy Shrimp Tacos | Tacos Dorado de Camaron a la Mexicana
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Mexican Shrimp (Season 6, Episode 12)
This episode, we take inspiration from the Mexican table. First, Christopher Kimball travels to Los Angeles to learn Drunken Shrimp with Tequila from backyard eatery 106 Seafood Underground. Back in the kitchen, Milk Street Cook Josh Mamaclay makes Cilantro Rice, a colorful and aromatic side. We finish with Rayna Jhaveri demonstrating a simplified, one-pot version of Veracruz-Style Rice and Shrimp.
Drunken Shrimp with Tequila:
Cilantro Rice:
Veracruz-Style Rice and Shrimp:
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When your roommate is Lazy Pot Noodle @mamaa.ariixo #shorts
How to make SHRIMP & CHEESE FLAUTAS. Simple steps. GO WARRIORS!!!!
Pre Golden State Warriors Playoff Game Appetizer. Deliciously appetizing!