The Rancho de Chimayo Cookbook by Cheryl Alters Jamison

Author:Cheryl Alters Jamison [Jamison, Cheryl Alters]
Language: eng
Format: epub
Publisher: Harvard Common Press

For pork flautas, use 1½ pounds of shredded pork loin. First bake the meat, covered in 3 to 4 cups of water to which half a white onion has been added, for about 1½ to 2 hours in a 350° oven. Cool and proceed as for chicken flautas, omitting the pimiento and the bouillon.

For vegetarian flautas, fill the tortillas with 3 cups of "refried" beans. If the beans have much liquid, heat them long enough to evaporate most of the moisture, or the flautas will become mushy.

Kids enjoy a contemporary Jaramillo creation based on the flauta. Start with a chorizo Americano, a.k.a. a hot dog. Slit the hot dog lengthwise arid fill it with grated mild cheddar cheese. Wrap it tightly in a corn tortilla and deep-fry. Eat plain as a finger food, or top the dish with chile con queso.

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