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Ahi Flautas with Chipotle Wasabi Aioli

Twelve Sinaloa flour tortilla, fajita size
One pound ahi poke
One minced jalapeno
Two tablespoons chopped red onion
One tablespoons chopped green onion
Two tablespoons fresh squeezed lime juice
One half teaspoon salt
Two poblano chiles, roasted, seeded, sliced thin
One bunch cilantro

Combine and mix ahi, jalapeno, red onion, green onion, salt. Place approximatley two tablespoons of ahi poke mixture on each tortilla along with a few stripes of roasted poblano chiles and cilantro. Roll tightly. Skewer each flauta with toothpick. Cover and refrigerate until needed.

In medium saute pan, heat the oil until hot. Slip the flautas, two or three at a time, into the hot oil and fry until golden brown and crisp, about two minutes. Drain on paper towels. Place the flautas on serving plates and garnish with the chipotle wasabi ailoli.

Chipotle wasabi Aioli:

One cup mayonnaise
Three tablespoons wasabi
One quarter teaspoons chili sesame oil
One tablespoon soy sauce
Four tablespoons chipotle chile in adobe sauce puree
Two tablespoons fresh squeezed lemon juice
One half teaspoon grated lime zest

Combine all ingredients and whisk together until a smooth consistency.

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Enchiladas Verdes

12 Sinaloa corn tortilla
One and one half cups vegetable oil (1 ½ cup)

Sauce:
8 cups tomatillos, husked
4 cups water
1 round onion, halved
4 garlic cloves, minced
One point five ounce fresh cilantro (1.5 oz.), chopped
1-2 fresh chili, jalapeno or serrano

Stuffing:
3 chicken breast
2 quarts water
1 round onion, chopped
3 stalks green onions, chopped
4 cloves garlic, whole, minced
Salt to taste
1 cup Mexican mix cheeses (example: Jack, America or Mozarrella)

Salsa (optional):
1 lb. sour cream
2 oz. garlic, finely chopped
2 oz. cilantro, finely chopped

Prepare the sauce: Bring water to a boil in a saucepan. Add tomatillos, halved onion, 2 garlic cloves, and 1 chili. Simmer until tomatillos are soft. Cool, drain and reserve cooking water. Blend ingredients in blender or food processor with one half onion, 2 cloves garlic, 1 chili, cilantro and cooking water. Heat oil in a saucepan, brown onion slices. Add blended sauce and salt….simmer sauce for 10 minutes or until it thickens slightly. If it becomes too thick, add more cooking water.
Prepare the tortillas: Dip tortillas in hot oil in a frying pan just until pliable. Do not crisp. Remove from oil, and drain on paper towels.
Prepare the stuffing: Bring water to a boil in a saucepan and add chicken, onion, garlic and salt. Cook over low heat for 30 minutes or until chicken is cooked. Cool and remove chicken, then shred.
Fill tortillas with shredded chicken and onion, a little chopped green onions, and mix cheeses. Place 3 enchiladas on each dish, and pour green sauce over. Bake in oven for 25 minutes or microwave for 3 minutes. Optional- topped with the sour cream salsa.