Baked Shredded Pork Flautas

I love Mexican food, and growing up in California, is probably the main reason for that.  I try to make Mexican food as often as my family allows.  We can't have Mexican food too often since my son's will only eat one Mexican dish, quasadillas.  My sister Jenifer lived with us for a short time, when we lived in our first house in California, and she introduced flautas to me.  She made them with mashed potatoes. I have filled them with mashed potatoes and with shredded chicken. The potato flautas I made were fried, but I have learned they are just as yummy baked.  This recipe uses shredded pork, and they are baked.  What is the difference between a flauta and a taquito?  Flautas are made with flour tortillas and taquitos are made with corn tortillas.  

 This is how to feed a craving for Mexican food, so yummy.

Ingredients for this Recipe:

8 large Flour Tortillas
1 pint Enchilada Sauce (I used my homemade sauce, recipe found here)
1 lb. Pork Sirloin Tip Roast
1 1/2 teaspoons Sea Salt
1 teaspoon Freshly Ground Black Pepper
1 1/2 teaspoons Garlic Powder
1 teaspoon Smoked Paprika
3/4 cup crumbled Queso Fresco Cheese
Vegetable Oil

Process:

 Combine garlic, salt, pepper, and paprika in a small bowl.  Mix.

 Butterfly the roast and rub all over with spice blend.

 I used a rotisserie to cook mine.  Place in the kabob basket.

 Cook pork in rotisserie for 35 minutes.

Preheat the oven to 500 Fahrenheit

 Shred the pork with your hands or two forks.

Pour enchilada sauce over shredded pork in medium sauce pan on medium heat.  Stir, cover
with lid and cook for five minutes after it boils.

 Hers is the crumbled queso fresco, so yummy.

Using tongs, place 1/4 cup shredded pork on the tortilla along one of the sides and add 1-2
tablespoons cheese.

Brush vegetable oil on a cookie sheet.  Roll the flautas in the oil on the pan so all sides are
coated with oil.

Sprinkle smoked paprika and garlic on the flautas.

 Bake the flautas for 10-15 minutes, until brown on the edges.

Dip in the remaining enchilada sauce, enjoy with some homemade guacamole like the recipe
I posted here or maybe some sour cream.

Enjoy!

Baked Shredded Pork Flautas
Printable Recipe Found Here

Ingredients:

8 large Flour Tortillas
1 pint Enchilada Sauce (I used my homemade sauce, recipe found here)
1 lb. Pork Sirloin Tip Roast
1 1/2 teaspoons Sea Salt
1 teaspoon Freshly Ground Black Pepper
1 1/2 teaspoons Garlic Powder
1 teaspoon Smoked Paprika
3/4 cup crumbled Queso Fresco Cheese
Vegetable Oil

Process:

Combine garlic, salt, pepper, and paprika in a small bowl.  Mix.

Butterfly the roast and rub all over with spice blend.

Cook pork in kabob basket of a rotisserie for 35 minutes.

Preheat the oven to 500 Fahrenheit

Shred the pork with your hands or two forks.

Pour enchilada sauce over shredded pork in medium sauce pan on medium heat.  Stir, cover with lid and cook for five minutes after it boils.

Using tongs, place 1/4 cup shredded pork on the tortilla along one of the sides and add 1-2 tablespoons cheese.

Brush vegetable oil on a cookie sheet.  Roll the flautas in the oil on the pan so all sides are coated with oil.

Sprinkle smoked paprika and garlic on the flautas.

Bake the flautas for 10-15 minutes, until brown on the edges.

Enjoy!

Stuffed Cubanero Peppers

On Monday night I made roast beef for a crowd, sadly the crowd didn't show up, so I had leftovers. Tonight my son's Pack Meeting was meeting, and I needed to contribute to the potluck because if I didn't I would feel really guilty.  My husband is the Den Leader for my son's Wolf Den.  It is a family affair when we show up for Pack Night.  While out grocery shopping this morning, I came upon a bag of Cubanero Peppers and decided why not stuff them with my left over roast beef?  They look a little like Poblano Peppers.  This recipe is for the boys and men of Pack 90 here in Queens and it is a great way to use left over roast beef if you happen to have any left over from your Sunday Pot Roast dinner.

 I love the complimentary colors, red and green.

Ingredients for this Recipe Are:

3 lbs. Roast Beef (I used leftovers)

2 cups Enchilada Sauce (I used homemade, recipe found here)

8 Cubanero Peppers

2 Roasted Red Peppers

2 Tablespoons Better Than Boullion Beef Flavor (not pictured)

1 1/2 cups Water

 Dice roast beef into 1/2 inch cubes.

 Dice roasted red peppers.

Preheat 12 inch cast iron skillet over medium/high flame.

 Put beef, roasted red pepper, enchilada sauce, water, Better Than Boullion and cook until liquid boils.

 Cut stem side ends off of Cubanero Peppers and remove seeds and white veins inside.

Spoon as much meat mixture into peppers as will fit.

Place stuffed peppers on remaining meat and sauce.

Cover skillet with lid and cook for 5 minutes or until peppers soften.

Enjoy!

Stuffed Cubanero Peppers

Printable RecipeFound Here

3 lbs. Roast Beef (leftover)

2 cups Enchilada Sauce

8 Cubanero Peppers

2 Roasted Red Peppers

2 Tablespoons Better Than Boullion Beef Flavor

1 1/2 cups Water

Dice roast beef into 1/2 inch cubes.

Dice roasted red peppers.

Preheat 12 inch cast iron skillet over medium/high flame.

Put beef, roasted red pepper, enchilada sauce, water, Better Than Boullipn and cook until liquid boils.

Cut stem side ends off of Cubanero Peppers and remove seeds and white veins inside.

Spoon as much meat mixture into peppers as will fit.

Place stuffed peppers on remaining meat and sauce.

Cover skillet with lid and cook for 5 minutes or until peppers soften.

Enjoy!

Turkey Enchiladas

This is the culmination of my day, the meal where my previous recipes come together to make enchiladas. Okay, well not the chocolate syrup (I promise).  I really like enchiladas.  My sister Adrienne makes very yummy enchilada casserole, but I wasn't planning on a casserole.  My plan was the rolled up version with my own spin.  In my refrigerator I had some ground turkey thawed and needing to be put into something. 

 Oh my goodness was this delicious.

Preheat oven to 375 Fahrenheit

 Ingredients for this recipe are: Enchilada Sauce (I used homemade, recipe is here), Grated
Sharp Cheddar Cheese, 10 Tortillas (I used homemade corn/flour, recipe found here), Paprika,
Salt, Pepper, 4 cloves Garlic, 1 green pepper, 1 yellow onion, and 2 lbs. Ground Turkey.

 Dice onion, bell pepper, and press garlic. 

 Saute turkey, bell pepper, onion, and garlic together over medium flame.

 Sprinkle salt, pepper, and paprika according to your preference.

 Pour 1/2 cup enchilada sauce and stir.

 This is ready to join with the tortillas.

 Add just enough sauce to cover the bottom of the baking dish.  Use a 9x13 pan if you have one.

  Add 1/3 cup meat to tortilla, a sprinkle of cheese, and roll. 

I made mine with the side tucked in so they would fit in my small pan.  If you have a bigger
pan,  I'm sure you won't need to do this.  Place enchiladas in pan.

 Cover with sauce and cheese.  Bake in oven for 15 minutes or until cheese is melted and
 slightly brown.

 They have emerged, joined together as enchiladas.

Enjoy!