12-Year White balsamic ·
Chipotle olive oil ·
Meat and Poultry ·
Peperoncino Garlic Crush olive oil ·
Sherry vinegar ·
Flautas
Flautas
Submitted by Corporate Chef Andy Stewart
120 minutes
40 minutes
Meat and Poultry
Ingredients
- 1 tablespoon Fustini's Peperoncino Garlic Crush olive oil
- 1 tablespoon Fustini's Cayenne Crush olive oil
- 1 cup white onion, finely diced
- 1 jalapeno, finely diced
- 1 garlic clove, minced
- 2 Roma tomatoes, peeled, seeded, and fine chop
- salt
- bay leaf
- 1/4 cup Sweet Chipotle Sauce, below
- 1 teaspoon Fustini's 12 Year White balsamic
- fresh thyme
- 2 cups cooked shredded chicken breast
- 1 tablespoon Fustini's Chipotle olive oil
- 1/2 cup white onion, small dice
- 2 cloves garlic, minced
- 1 can chipotle chilies in adobo
- 1/2 cup fresh-squeezed orange juice
- 1/2 cup Fustini's Sherry Reserva wine vinegar
- 1/2 cup tomato paste
- 1/2 cup ketchup
- 3 tablespoons honey
- salt and pepper
- 15 5-inch corn tortillas, fresh (If not fresh heat them slightly before stuffing and rolling)
- toothpicks
- vegetable oil
- shredded iceberg lettuce
- Border Guacamole
- sour cream
- queso fresco
Directions
- Heat oils in large skillet and add onion. Sweat onion over moderate heat and add jalapeno. Add garlic and cook 30 seconds. Add tomato, salt, bay leaf, Sweet Chipotle Sauce, vinegar and thyme and bring to a simmer. Cook until slightly thickened - 10 minutes. Add chicken and stir to coat. Cook until chicken is hot and all liquid is gone. Chill at least two hours or overnight.
- Heat olive oil in a large skillet over moderate heat. Add onion and garlic and sauté,, stirring constantly until soft - 3 minutes. Add all the rest of the ingredients and bring to a simmer. Cook for 20 minutes until all is soft. Blend in batches and press through a fine mesh sieve and reserve.
- Place a tube of filling into a corn tortilla. Roll and secure with toothpicks. Deep fry the flautas until brown and crispy. Carefully remove toothpicks and serve on shredded iceberg with guacamole, sour cream and Queso fresco.
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