Fustini's Oils and Vinegars

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Submitted by Corporate Chef Andy Stewart

Prep Time120 min Cook Time40 min Total Time160 min Servings8


Sweet Chipotle Sauce
  • 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


Step 1.  Filling

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.

Step 2.  Sweet Chipotle Sauce

Heat Fustini's Chipotle EVOO in 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.

Step 3.  Flautas

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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