Flautas with Tomatillo Salsa and Pine Nut Crema

2 comments

serves 2 to 4

Flautas
20 corn tortillas
1 can vegetarian refried pinto beans
toothpicks

Preheat oven to 450 degrees Fahrenheit.

Warm 5 tortillas at a time in microwave for 45 seconds. Once removed, add 3 tsp of refried beans in the center of tortilla and roll in an almost tight manner. Secure with a toothpick. Repeat with the rest of the tortillas. (The tortillas must be warmed and softened for this step to work)

Place prepared flautas on a baking pan and bake for 20 minutes or until slightly golden brown. (Traditionally these can be fried but these are healthier)

Serve 4 to 5 flautas per person.

Tomatillo Salsa
1 1/2 lb. fresh tomatillos (green tomatoes with husks)
1 large jalapeno, seeded
1 can diced green chiles
2 cloves garlic
1/2 cup water
1/4 cup rice vinegar
1 Tbsp olive oil
1 1/2 tsp ground cumin
1/2 cup cilantro, chopped
Salt to taste (1 tsp)
2 Tbsp lime juice
1 tsp sugar

Rinse tomatillos under warm water and cut in quarters. Slice and partially seed jalapeno. In a food processor, liquefy tomatillos, garlic, jalapeno, and green chiles.

Heat olive oil on medium skillet. Add sauce to hot oil and add lime juice, water, salt, sugar, vinegar and cumin. Boil the sauce for 10 to 15 minutes minutes. Add cilantro at the end and set aside.

Pine Nut Crema
1 cup pine nuts
1/2 tsp salt
1 Tbsp olive oil
2 Tbsp lemon juice

Pine nuts can be soaked the night before preparation or simmer pine nuts in water for 10-15 minutes to soften the nut.

In a food processor, blend nuts on high and then add the olive oil, lemon juice, and olive oil. Refrigerate until ready to use.

ASSEMBLY

Place 4 to 5 flautas on plate and pour 1/2 to 3/4 cup of tomatillo salsa over flautas. Then add 2 Tbsp pine crema on each. Another traditional option is to add thinkly sliced white onions on top of crema. ENJOY!

  1. Mimì 9 June 2010 at 17:26

    Mom goodness!


  2. Tippitappi 9 June 2010 at 21:23
    Tippitappi

    This is the first time I hear about tomatillos… funny name! 🙂



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