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Recipe: Yummy Flautas with green salsa

Flautas with green salsa. Add chicken and salsa; stir to combine. Remove from heat and stir in cilantro, cheese and lime juice. Keep flautas warm in the oven on a sheet tray while assembling and cooking the remaining tortillas.

Flautas with green salsa Se les escurre el agua y se vacían al vaso de la licuadora, se añade sal y aceite y se licúa muy bien hasta que la salsa quede muy tersa. Las flautas siempre son deliciosas, pero qué tal si te decimos que son unas flautas ahogadas en salsa verde, ¿te animas a probarlas? Fríe las flautas en el aceite caliente. You can cook Flautas with green salsa using 8 ingredients and 5 steps. Here is how you achieve it.

Ingredients of Flautas with green salsa

  1. It's 1 of beef.
  2. You need 1 of onion.
  3. Prepare 1 of garlic.
  4. You need 1 of tomatillos.
  5. You need 1 of tortillas.
  6. It's 1 of sour cream.
  7. You need 1 of queso fresco.
  8. Prepare 1 of chilies (your choice jalapeños, seranos, etc.).

Sirve y baña con la salsa. Acompaña con la crema, el queso y el jitomate. With only five ingredients, you can celebrate the flavors of Mexico at your dinner table. The salsa is even in the recipe!

Flautas with green salsa instructions

  1. Add beef (2 lbs.) Into a pot and fill with water about half way, add onion and garlic and cook until beef is able to shred for faster time cook in pressure cooker..
  2. When beef is done take out and shred, save the broth.
  3. Add tomatillos and chili's into the broth and cook for about 10 min, then blend it and return to pot and bring to boil for about 5 min. And salsa is done.
  4. Roll up the beef in tortillas and then fry them up, use toothpicks to hold it together.
  5. Serve them up with the salsa a dash of sour cream and queso fresco. Enjoy!.

Cubed queso fresco adds richness to this fresh chunky tomato salsa, courtesy of Anna Getty, author of Easy Green Organic. This Sweet Salsa Verde takes just minutes to make and adds a sweet taste to your savory meal. Both flautas and taquitos are rolled around filling for a cylindrical shape, convenient for handheld consumption. Those committed to the subtle distinctions between the two, however, may roll flautas with one end wider than the other, creating a cone shape. There are many variations on the traditional salsa verde, and all of them go beautifully with fresh salmon.

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