Let's kick it off with one of my family's new favorites, New Mexican style chicken flautas. These would be wonderful for a party as a main dish or as an appetizer. The recipe is a simpler version of one from the September issue of Bon Appetit magazine. That version, with a chipotle dipping sauce, is served at the Boxcar Cantina in Greenwich, Connecticut. http://www.boxcarcantina.com/
Chicken Flautas
Makes 12.
4 fresh Anaheim chiles
5 tablespoons extra-virgin olive oil, divided
6 garlic gloves, pressed, divided
2 teaspoons dried oregano (preferably Mexican)
2 15-oz. cans pinto beans, drained, liquid reserved
2 tablespoons plus 1 cup chopped fresh cilantro
3 tablespoons New Mexico chile powder
3 tablespoons fresh lime juice
1 teaspoon salt
3 large chicken breasts with skin and bones (1 1/2 to 2 lbs.)
12 6-to-7 inch-diameter corn tortillas
12 6x1/4x1/4-inch strips extra-sharp cheddar cheese (about 8 oz.)
vegetable oil (for deep frying)
guacamole
salsa
sour cream
Char Anaheim chiles over gas flame or in broiler until blackened on all sides. Transfer chiles to plastic or paper bag; seal and let stand 15 minutes to cool. Peel and seed blackened chiles. Cut chiles into 1/4-inch-thick strips.
Heat 2 tablespoons olive oil in heavy medium skillet over medium-low heat. Add 3 pressed garlic gloves and oregano; stir 1 minute. Remove from heat. Add drained pinto beans and 1/4 cup reserved bean liquid. Using potato masher, crush beans until coarsely mashed, adding more liquid by tablespoonfuls if too dry. Season mixture to taste with salt and pepper. Stir in 2 tablespoons chopped cilantro. Cover and chill.
Puree remaining 1 cup chopped cilantro, 3 pressed garlic cloves, 3 tablespoons olive oil, 3 tablespoons New Mexico chile powder, 3 tablespoons New Mexico chile powder, 3 tablespoons lime juice, and 1 teaspoon salt in food processor. Transfer pureed marinade in resealable plastic bag. Add chicken to bag; seal bag and turn over to coat well. Let marinate at room temperature 2 hours, turning bag occasionally.
Preheat oven to 400 degrees. Transfer chicken with some marinade still clinging to rimmed baking sheet. Roast marinated chicken until cooked through, about 35 minutes. Cool. Cut chicken into 1/4-inch strips, discarding bones. Cover and chill.
Stack 4 tortillas and heat in microwave 30 seconds to soften. Spoon generous 2 tablespoons pinto bean mixture down center of each tortilla. Top with 2 to 3 chicken strips. Place 1 cheese strip atop chicken, then top with 3 to 4 chile strips. Tightly roll tortillas around filling, securing with toothpicks. Repeat with remaining tortillas, pinto beans, chicken, cheese and chile strips.
Add enough oil to heavy large pot to reach depth of 1 inch. Attach deep-fry thermometer to pot and heat over medium heat to 360-370 degrees. Working with 4 flautas at a time, fry until tortillas are crisp and golden brown, turning often, 2 to 3 minutes. Transfer to paper towels to drain. Place flautas on plates and serve with guacamole, salsa and sour cream for dipping.
Chicken Flautas
Makes 12.
4 fresh Anaheim chiles
5 tablespoons extra-virgin olive oil, divided
6 garlic gloves, pressed, divided
2 teaspoons dried oregano (preferably Mexican)
2 15-oz. cans pinto beans, drained, liquid reserved
2 tablespoons plus 1 cup chopped fresh cilantro
3 tablespoons New Mexico chile powder
3 tablespoons fresh lime juice
1 teaspoon salt
3 large chicken breasts with skin and bones (1 1/2 to 2 lbs.)
12 6-to-7 inch-diameter corn tortillas
12 6x1/4x1/4-inch strips extra-sharp cheddar cheese (about 8 oz.)
vegetable oil (for deep frying)
guacamole
salsa
sour cream
Char Anaheim chiles over gas flame or in broiler until blackened on all sides. Transfer chiles to plastic or paper bag; seal and let stand 15 minutes to cool. Peel and seed blackened chiles. Cut chiles into 1/4-inch-thick strips.
Heat 2 tablespoons olive oil in heavy medium skillet over medium-low heat. Add 3 pressed garlic gloves and oregano; stir 1 minute. Remove from heat. Add drained pinto beans and 1/4 cup reserved bean liquid. Using potato masher, crush beans until coarsely mashed, adding more liquid by tablespoonfuls if too dry. Season mixture to taste with salt and pepper. Stir in 2 tablespoons chopped cilantro. Cover and chill.
Puree remaining 1 cup chopped cilantro, 3 pressed garlic cloves, 3 tablespoons olive oil, 3 tablespoons New Mexico chile powder, 3 tablespoons New Mexico chile powder, 3 tablespoons lime juice, and 1 teaspoon salt in food processor. Transfer pureed marinade in resealable plastic bag. Add chicken to bag; seal bag and turn over to coat well. Let marinate at room temperature 2 hours, turning bag occasionally.
Preheat oven to 400 degrees. Transfer chicken with some marinade still clinging to rimmed baking sheet. Roast marinated chicken until cooked through, about 35 minutes. Cool. Cut chicken into 1/4-inch strips, discarding bones. Cover and chill.
Stack 4 tortillas and heat in microwave 30 seconds to soften. Spoon generous 2 tablespoons pinto bean mixture down center of each tortilla. Top with 2 to 3 chicken strips. Place 1 cheese strip atop chicken, then top with 3 to 4 chile strips. Tightly roll tortillas around filling, securing with toothpicks. Repeat with remaining tortillas, pinto beans, chicken, cheese and chile strips.
Add enough oil to heavy large pot to reach depth of 1 inch. Attach deep-fry thermometer to pot and heat over medium heat to 360-370 degrees. Working with 4 flautas at a time, fry until tortillas are crisp and golden brown, turning often, 2 to 3 minutes. Transfer to paper towels to drain. Place flautas on plates and serve with guacamole, salsa and sour cream for dipping.
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