Chicken Flautas

I find it interesting the so called shortcuts people like to take when cooking. How so much processed food seems to be the go to when they don’t really save time or money. In fact, it’s more expensive for the most part. When I was doing my pinning on Pinterest I came across a recipe for Chicken Flautas that called for canned chicken that came already seasoned. I wouldn’t want to even guess what preservatives and junk would also be in that can. No way, thank you.

I mean, how hard is it to mix a few ingredients together and slow cook chicken? Not very hard! While I cooked the chicken in the oven, you can use a slow cooker and walk away.

Our garden is doing so much better than last year so this is dish was a great way to use what is just outside our door. I was able to use tomatoes, hot peppers and sweet peppers for this meal.

Technique for Chicken Flautas

Pre heat the oven to 300F/150C.

Mix the marinade ingredients and make sure the chicken is coated. I cooked twice as much chicken so I could use some for salads and lunches.

Slow cook for 3-4 hours, until the chicken is tender and shreds easily. Using two forks, tear the chicken apart.

Set aside. Heat up the olive oil in a skillet. Sauté the onions, mushrooms and garlic until the onions begin to soften. Add the peppers and cook for a couple of minutes. Add the chicken, seasonings, lime juice and chicken stock. Stir well and simmer. You want to reduce the liquid so the mixtures stays moist but isn’t overly liquid.

Heat up the vegetable oil in a saucepan to about 335F/170C.

Place the filling on flour tortillas. I accidentally bought quinoa flour gluten free tortillas. I was a bit worried that this would end up a failure. Thankfully they fried up well. Roll the tortillas tightly and spear with a toothpick. Fry until they are golden brown and crispy. Drain and place on a piece of kitchen roll to absorb the extra oil.

In an attempt to keep this somewhat healthy, I served it over a bed of lettuce. I chopped up a fresh tomato, a spring onion and cilantro to top along with queso fresco. You can also serve with dollops of sour cream or guacamole.

Chicken Flautas

Slow cooked chicken, seasoned with hot peppers, then wrapped in deep fried goodness.

Course Main Course
Cuisine Mexican
Keyword Chicken Flautas
Prep Time 10 minutes
Cook Time 3 hours 30 minutes
Servings 4
Author Our Growing Paynes

Ingredients

Shredded Chicken

  • 1 lb boneless chicken breast
  • 2 tbsp olive oil
  • 2 tbsp lime juice
  • 2 tsp chili powder
  • 1 tsp ground cumin
  • 1/2 tsp sea salt
  • 1/2 tsp freshly ground black pepper
  • 1/2 cup chicken stock

Chicken Flautas filling

  • 2 tbsp olive oil
  • 1 cup finely chopped onion
  • 1 mushroom, finely chopped
  • 2-3 cloves of garlic, finely chopped
  • 1 hot pepper, chopped
  • 1 cup sweet pepper, finely chopped
  • 2 cups shredded chicken
  • 1 tbsp chili powder
  • 1 tsp ground cumin
  • 2 tsp fresh cilantro (coriander leaf)
  • 2 tbsp lime juice
  • 1/2 cup chicken stock

Tomato and Spring Onion

  • 1 tomato, coarsly chopped
  • 1 small spring onion, chopped
  • dash lime juice
  • sea salt to taste

Completing Chicken Flautas

  • 1/2 deep sauce pan of vegetable oil
  • 12 half 8" flour tortillas
  • 1 cup crumbled queso fresco

Instructions

Shredded chicken

  1. Preheat the oven to 300F/150C.

  2. Mix the ingredients together in a baking dish and add the chicken. Make sure the chicken is nearly covered and coated. Bake for 3-4 hours until the chicken is fork tender. Use two forks to shred the chicken. Set aside.

Chicken Flautas filling

  1. Heat the olive oil in a skillet. Sautè the onions, garlic and mushrooms until the onions start becoming soft. Add the peppers and the chicken. Mix in the seasonings, lime juice and chicken stock. Simmer until the liquid is nearly reduced to zero. You want the mixture moist but not overly wet.

Tomato and Spring Onion

  1. Add the ingredients together in a small bowl and set aside.

Completing the Chicken Flautas

  1. Spoon a couple of tablespoons of filling onto each half tortilla. Roll tightly and secure with a toothpick. Heat the vegetable oil to 335F/ 170C. Deep fry the flautas until golden and crispy. Drain and place on kitchen roll to absorb excess oil.

  2. Place the flautas on a bed of lettuce, top with the tomato and spring onion along with the cheese. Serve immediately.

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Mexican Stuffed Sweet Potato

I’ve discovered, in our local co-op, a sweet potato called Hannah Sweet Potato (sometimes called a yam) which has a lovely flavour without being overly earthy like the normal sweet potato. I found a recipe for Mexican Stuffed Sweet Potato by Simply Quinoa that looked interesting. Something easily adaptable to what I had on hand.

I was struck, as I made this while watching the rain come down for weeks on end, how lucky we are to have readily available ingredients. If we have a bad season in the garden it isn’t make or break. I’ve been watching Wartime Farm on YouTube which is a documentary about what the farmers had to go through in the UK during WWII. The historians living as they did in the ’40’s struggled with the wet weather. During wartime it would be catastrophic. If you like history and/or homesteading, it’s a fascinating 8 part series.

I do wonder how many people would thrive or survive in those conditions now. We live in a time of buying one use items, fast food, fast fashion etc. I do hope the trend of getting back to basics continues. There are a lot of skills that shouldn’t be lost.

Technique for Mexican Stuffed Sweet Potato

Here is my version of this dish based on what we had and what we like. But that’s the beauty of this dish, very versatile.

Roast the sweet potatoes and cook the quinoa according to the directions. Rinse the black beans and drain. Chop the veg. Heat up the olive oil in a skillet.

Start by sautéing the garlic, scallions and mushrooms.

Add the beans and corn. Cook for several minutes as the corn is frozen when tossed in. Add the spices and lime juice.

Near the end of cooking add the pepper. I always add the pepper so it just cooks but still stays crunchy. I really don’t like mushy peppers.

Once the sweet potatoes are cooked through cut them in half. Combine the quinoa, tomatoes and veg together. Spoon over the potatoes and sprinkle shredded cheese over the top. Add a dollop of sour cream and serve.

It’s a very inexpensive, very filling and very tasty meal.

Mexican Stuffed Sweet Potato

An inexpensive flavourful vegetarian meal.

Course Main Course
Cuisine Mexican
Keyword Mexican Stuffed Sweet Potato
Prep Time 10 minutes
Cook Time 45 minutes
Servings 4
Author Our Growing Paynes

Ingredients

  • 2 Hannah sweet potatoes
  • 1/2 cup quinoa
  • 2 tbsp olive oil
  • 2 scallions, chopped
  • 3 cloves garlic, coarsely chopped
  • 2-3 cremini mushrooms, coarsely chopped
  • 1/2 cup black beans, drained and cooked
  • 3/4 cup frozen corn
  • 1-2 tbsp chili powder
  • 1-2 tsp ground cumin
  • 1 tbsp lime juice
  • 1 tbsp habanero flakes optional
  • sea salt and pepper to taste
  • 1 tbsp fresh chopped cilantro
  • 1 tomato, coarsely chopped
  • shredded cheese
  • sour cream to top

Instructions

  1. Bake the sweet potato at 400F/200C in the oven until tender. Cook the quinoa according to instructions on the packet.

  2. Heat the olive oil in a skillet. Sautè the garlic, mushrooms and scallions for a couple of minutes.

  3. Add the beans and corn along with the spices, lime juice and cilantro. Cook for several minutes then add the pepper.

  4. Once the potatoes are cooked, slice them in half. Combine the veg, quinoa and tomato then spoon over the potato halves. Top with shredded cheese and sour cream. Serve while hot.

Mexican Stuffed Mushroom and It’s a Freaking Clock

I should preface this post by saying I have friends that are teachers and they are excellent at what they do.  But as in every profession you will have a good number of bad apples.  As anyone who has been out and about this week would have heard, a smart kid got arrested for making a clock.

We live in a culture that celebrates the empty headedness of the Kardashians rather than celebrate and encourage kids to use their brains.  So a 14 year old who is smart and mechanical made a clock.  The teacher decided it was a threat and it escalated from there.  He gets hauled off in handcuffs and while charges were dropped he is still suspended!

What should have happened, instead of the knee jerk reaction the teacher went with, was the 14 year old brings in a homemade clock.  The teacher not understanding should have taken 5 seconds to ask the student what it was.  Why it’s a clock, and I made it.  Oh cool.  End of.  But no, school security is called then the police.  What I find incredibly sad is not once did common sense prevail.  You have several adults involved up to the point he is removed from the school and no one thought anything was wrong with this scenario.  And the school is saying now they did nothing wrong, they even sent home a memo patting themselves on the back, and they claim they can give him a good education.  If this happened to my child they would not go back to this school.

And you wonder why we’re in the state we’re in.  On the flip side it is heartwarming to see MIT, NASA, and even the White House supporting him.  I bet he’ll go far.

The other night I needed a quick meal for my husband and I.  Because of my back and hip, I can’t walk both dogs so I have to wait for my husband to come home.  Which means some nights we are looking at a late dinner.  Therefore I need something that can cook quickly but still be delicious.

We had some ground beef to use up so I bought large portobello caps and planned on doing a stuffed mushroom with Mexican flavours.

Mexican mushroom 1 2015

I am finding with the days getting shorter I’m losing the light!  Natural light is so important for photos but alas unless I make dinner at lunch time I’ll be out of luck.

In a skillet with a bit of olive oil brown the ground beef.

Mexican mushroom 2 2015

Chop up some onion, garlic, sweet pepper, and hot pepper.  Saute to soften the onions.

Mexican mushroom 3 2015

When the meat is halfway cooked start cooking the mushrooms at 350F/175C.  Because the mushrooms are big they can take awhile to cook.  Add a few mushrooms, sliced, to the meat mixture.  Season with chili powder, cumin, salt and pepper, and hot sauce.  The amounts are up to you depending on how hot you want your dish.  Add a splash of lime juice and some cilantro.

Mexican mushroom 4 2015

Spoon the mixture onto the mushroom caps and top with shredded cheese.

Mexican mushroom 5 2015

Bake until everything is heated through and the cheese has melted.  Top with salsa and sour cream to serve.

Mexican mushroom 6 2015

This is very filling without being too heavy.  And I love the spice of this dish.  🙂