Banana Cream Flautas Maya Style Recipes

MEXICAN-STYLE CHICKEN FLAUTAS

Steps:

• Saute the onions on medium heat until translucent (around 5 minutes), then add the minced garlic and simmer for 2 more minutes.
• Add the chopped tomatoes and the shredded chicken. Cook over medium heat for 5 minutes, allowing the tomatoes to cook down slightly. Remove from heat.
• Add ⅙ of the filling to each flour tortilla. It's best to add the filling closer to one side, so they can easily be rolled tightly. Be sure not to use too much filling in the flauta and to spread it evenly.
• Heat the oil in a large skillet over medium heat. Add each flauta, seam side down to the pan. Cook for 3-5 minutes, rolling them occasionally to obtain an even fry.
• Remove from pan to cool on a wire rack. Garnish with shredded lettuce, cheese and pico de gallo. Serve with salsa and/or sour cream.

BANANA CREAM FLAUTAS (MAYA STYLE!)

Steps:

• Heat butter and enough oil to fill a shallow skillet on the stove top on medium high heat.
• Place orange peels and place in heated oil until the oil becomes arromatic.
• While oil is heating mix Cream Cheese, Bananas ( I only use one but if you like a stronger banana flavor use two), and sugar ( to taste) together and whip until the texture becomes light and fluffly.
• Place corn tortilla in oil for a second to make them pliable and easy to work with.
• Dust with cinnamon on both sides.
• Place a tablespoon of filling in middle and roll tightly ( I also make small pouches).
• Place in oil seam side down until lightly brown.
• Note: You should work in an assembly line. Once one is brown on one side flip and place another down. The oil will eventually start to smoke so try and work quickly. Trust me it's well worth the effort.

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.