Lindita's Flautas de Pollo
2 - lbs. Boneless skinless chicken thighs
1 - tsp. Knorr tomato bouillon with chicken flavor
2 - Garlic cloves mashed or 1 tsp. garlic powder
1/4 - tsp. Ground cumin
1/4 - cup . Yellow onion diced
Pinch of pepper
In a large Dutch oven or pot add enough water to cover chicken add all the ingredients.
Simmer for 20 minutes flip then bring to a boil over medium high heat.
Reduce heat and simmer until the chicken is fully cooked for about 20 minutes.
Transfer the chicken to a cutting board. Shred with fingers or forks. Add back to pot to keep moist.
Mexican Shrimp Cocktail
3 - Roma tomatoes diced
1 - Fresh jalapeño, seeded, finely diced
1/2 - Yellow onion diced
1/3 - cup Chopped cilantro
1 - Large lemon
1 - lb. frozen cooked shrimp, deveined with tail on
1 - 12oz cocktail sauce, your favorite
1-2 - oz. Clamato juice (optional)
2 - Avocados chopped
Dash of garlic powder
Salt to taste
In a large mixing bowl combine tomatoes, jalapeño, onion, cilantro, and squeeze lemon over the top. Add cocktail sauce and Clamato juice, garlic powder and salt.
Place bowl in the refrigerator.
Recommended thawing instructions:
Place frozen shrimp in a colander. Rinse under cold running water for approximately 5 minutes or until thawed.
Drain well and transfer shrimp to cutting board. Remove tails, set aside 3-4 shrimp for garnish.
Cut each shrimp into two or three pieces and transfer the rest to chilled cocktail sauce. Stir well to combine. Add chopped avocados.
Serve it up in a bowl or a large glass with tortilla chips or saltine crackers….don’t forget your favorite Margarita!
8-12 corn tortillas
Canola oil for frying
Warn tortillas on a comal or a skillet. Place in a tortilla warmer or in between two dish towels to keep warm.
To fill the tortillas, spoon a tablespoon of the shredded chicken onto the tortilla.
Roll the tortilla up over the filling tightly, then secure with a toothpick so that the filling does not fall out.
Add enough oil to a skillet or Dutch oven to reach 2 inches up the side of the pan.
Heat over medium heat.
Using tongs, place flautas in oil and cook until golden brown about two minutes.
Remove and place onto a paper towel to drain. (Keep flautas warm).
8-12 Flour Tortillas
3 - cups Shredded chicken
1/2 - cup Lindita’s Salsa
1 - cup Mexican shredded cheese
1 - 4oz Can diced green chilies
Mix all the ingredients together in a large bowl
Repeat the identical directions to the corn Flautas recipe…