Shrimp Flautas Recipes

SHRIMP FLAUTAS WITH ROASTED TOMATILLO SALSA

Steps:

• Step 1 Preheat your oven to 450 degrees F.
• Step 2 Place poblano peppers, onions, tomatillos, jalapenos and whole garlic cloves on a sheet pan. Drizzle with olive oil and season with kosher salt and ground black pepper. Roast in the oven for 20 minutes. Remove pan and allow peppers to cool slightly before cutting off stems and using the back of your knife to scrape the seeds out of the peppers. Remove the garlic from their skins.
• Step 3 In a blender, add the peppers, onion, tomatillos, garlic cloves, lime juice, and the cilantro leaves. Puree the mixture until smooth. Season with kosher salt. Pour into a serving bowl and set aside until ready to serve.
• Step 4 For the Flautas: In a large saute pan heat 2 tablespoons of olive oil and butter over medium heat. Add the sliced onion and peppers and stir until caramelized and soft, about 15 minutes. Add smoked paprika, cumin and a pinch of cayenne, cook until fragrant, 30 seconds.
• Step 5 Add the shrimp to the pan and cook for 2 minutes until the shrimp are no longer opaque. Season with kosher salt and ground black pepper. Turn heat off and set aside.
• Step 6 In a cast iron skillet fill with canola oil 1/2″ deep. Heat to 350 degrees F. In the middle of each tortilla spoon 2 small spoonfuls of shrimp mixture and sprinkle with monterey jack cheese on top. Work in batches, roll the flautas up and use tongs to place seam side down in the hot oil. The tortillas will seal themselves as they cook. Fry for 2 minutes per side until golden brown and crispy. Make sure the oil doesn't get too hot. Remove flautas and let them drain on a paper towel lined plate. Serve flautas with roasted tomatillo sauce and enjoy!

CRISPY FLAUTAS

Steps:

• Heat 1 teaspoon vegetable oil in a skillet over medium heat. Stir in the bell pepper and onion; cook and stir until the onion has softened and turned translucent, about 5 minutes. Increase heat to medium-high and stir in the chicken breast. Cook and stir until the chicken breast is no longer pink in the center, about 10 minutes. Shred the chicken using two forks. Stir in the taco seasoning and water. Simmer until the liquid has evaporated, stirring occasionally, about 10 minutes. Stir in the Cheddar cheese, then remove from heat, and set aside.
• Lightly brush each corn tortilla will a layer of salsa. Spread about 2 tablespoons of the chicken mixture in a line along the bottom edge of the tortilla. Tightly roll the tortilla into a cylinder, and secure the ends with one or two toothpicks. Repeat with remaining tortillas.
• Heat 2 cups vegetable oil in a large skillet to 375 degrees F (190 degrees C).
• Fry the flautas in the preheated oil, no more than 4 at a time, until golden and crisp, about 4 minutes. Drain the flautas on a paper towel-lined plate. Discard toothpicks and top finished flautas with remaining salsa.