Category: Mexican and Southwestern
Cochinita Pibil Tortas
| April 30, 2012 | Filled under Beef, Lamb, and Pork, Mexican and Southwestern, Sandwiches |
For this month, I was paired with Kimberly from Rhubarb and Honey for Secret Recipe Club. I was really excited when I saw that she had a recipe for cochinita pibil – it’s one of my favorite things to order when we go out for Mexican, and I’ve been meaning to learn how to make it for ages. Unfortunately, we couldn’t find one of the key ingredients (achiote paste) and had to improvise. Although the recipe didn’t come out exactly like the restaurant’s (which has a thicker sauce with a stronger, more acidic flavor), it was absolutely delicious. Read More
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Baked Chicken and Spinach Flautas
| March 8, 2012 | Filled under Chicken and Poultry, Mexican and Southwestern, Shawn's Favorites, Summer |
Am I the only one who was craving flautas/taquitos after seeing this post on The Kitchn last week? They looked amazing!
We went through a phase a few years ago where we loved the frozen ones, but now they kind of weird me out so it’s been forever since I’ve had them. I’ve actually been meaning to experiment with a baked version for a while, but I never got around to it. When I saw their post though, I immediately changed my dinner plans. (Luckily I was already planning to make enchiladas, so it wasn’t that big of a switch and I had everything I needed). Of course, I had to put my own healthy spin on them….
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Baked Chicken and Spinach Flautas
Yields 10 flautas
Prep Time: 15 minutes; Total Time: 45 minutes
Baked flautas stuffed with seasoned, shredded chicken, spinach, and cheese are crispy, but don’t have the greasiness of fried versions.
To shred poached chicken easily, put it into the bowl of a stand mixer fitted with the paddle attachment and mix on medium for 45 seconds. Store-bought rotisserie chicken can be substituted for the poached chicken to save time.
Ingredients
- 1 pound boneless, skinless Chicken Thighs (about 4)
- 16 ounces Beer
- 2 cups Water
- 1 teaspoon Paprika
- 1 teaspoon Kosher Salt
- 1 teaspoon Garlic Powder
- 1 teaspoon ground Cumin
- 1 teaspoon Chili Powder
- 1 Jalapeno Pepper, minced
- 3 cups Baby Spinach, chopped
- 5 burrito-size Flour Tortillas (9 inches)
- 6 ounces Queso Quesadilla or other melting cheese, shredded
- 1 tablespoon Olive Oil, or cooking spray
- Salsa, for serving
Preparation
- Preheat the oven to 450*F.
- Put the chicken thighs in a deep sided saute pan and cover with the beer and water. Bring to a boil, then reduce heat and simmer for 10 minutes. Remove the chicken from the liquid and shred it. Mix together the chicken and seasonings.
- Pour out all but 1/4 cup of the cooking liquid. Add the jalapeno and spinach and cook over low heat until for 2-3 minutes, or until the spinach is wilted.
- Cut the tortillas in half. Spoon 1/10th of the chicken (about 1 tablespoon) along the long edge of a tortilla. Repeat with the spinach and cheese. Roll the tortilla up, starting with the straight edge. Place seam-side down on an oiled baking sheet. Repeat with remaining tortillas.
- Brush the flautas with olive oil or spray with cooking spray. Bake for 10 minutes, then turn them over and bake for until 10 minutes, or until crispy. Serve with salsa.
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