Flautas de Pollo y Pasas, and Avocado & California Raisin Dip
Californios traditionally had their main meal, comida, in the afternoon with a snack, merienda, in the evening. For special occasions a two or three course evening supper, called cena, was served. Californian-Mexican tradition offers a range of snack foods, such as taquitos, quesos, and flautas. Flautas, small flute shaped snacks are rolled corn tortillas which contains simple meat fillings. These crispy fried snacks may be served with hot and spicy salsas, fruit purees, or pulps of avocados. California Raisins work wonderfully in fillings, sauces and dips.
|
|
|
|
- California Raisins contain 79% carbohydrates, mainly glucose and fructose. Fructose is on average 1.5 times sweeter than sucrose. The fruit sugar in California Raisins provides energy to hold the appetite for long California evenings.
- California Raisins heighten flavors and do not overpower other ingredients such as guacamole or chili. Due to the presence of tartaric acid in California Raisins, the need for added salt is decreased making California Raisins ideal for inclusion in low sodium products.
|
|
Chicken and California Raisin Flautas
(Chicken and California Raisin Flautas)
Yield: 50 servings (100 pieces)
Ingredient
|
Weight
|
Measure
|
| Onion, thinly sliced |
12 oz. |
2 cups |
| Jalapeno chilies, deveined and minced |
1 1/2 oz. |
9 peppers |
| Chicken meat, cooked and shredded |
7 lbs. |
|
| Chile powder |
1/2 oz. |
3 tbsp. |
| Cumin powder |
1/6 oz. |
2 tbsp. |
| California Golden Raisins |
5 1/2 oz. |
1 cup |
| Vegetable oil |
1.75 oz. |
1/4 cup |
| Corn tortillas |
100 (6-inch tortillas) |
|
| Vegetable oil, as need for frying |
|
|
|
|
|
Directions:
|
1
|
In a hot skillet, sauté the onion until translucent. |
|
2
|
Add jalapenos. (Devein chilies if you do not want the dish too spicy. Always use rubber gloves when handling jalapenos, and properly wash the chopping board.) |
|
3
|
Add remaining ingredients and cook until warmed through, about 10 minutes. |
|
4
|
Soften the tortillas (method follows). |
|
5
|
With a slotted spoon, place a scant 1/4 cup (3 oz.) of chicken raisin mixture in center of tortilla. Roll up the tortilla tightly and place a toothpick through it to keep it together. |
|
6
|
Fry filled tortilla in deep fryer (approximately 3500F) until flautas are golden brown and hold together. Drain on paper towel. Remove toothpicks and serve with a scoop of avocado and California Raisin dip on the side. Flautas may be cut in half and served as hors doeuvres. |
|
HOW TO SOFTEN TORTILLAS:
Tortillas must be warmed before rolling or they will crack and break. Place tortillas, a few at a time, on an ungreased griddle. To soften large quantities, tortillas may be stacked and sealed in aluminum foil, 10 to 15 at a time, and placed in a 3250F oven for 10 minutes. Tortillas may also be softened in microwave: wrap tortillas in plastic wrap and microwave on high power for 30 seconds, turn 1/4 turn and continue another 30 seconds.
|
Guacamole con Pasas
(Avocado and California Raisin Dip)
Yield: 50 (2 oz.) portions
Ingredient
|
Weight
|
Measure
|
| Avocado meat, ripe |
4 lbs. |
2 quarts |
| Onion, finely minced |
6 oz. |
1 cup |
| Lime juice, freshly squeezed |
8 oz. |
1 cup |
| Vegetable oil |
7 oz. |
1 cup |
| Sugar |
1.5 oz. |
2 tbsp. |
| Fresh coriander, chopped |
1.5 oz. |
1/2 cup |
| Salt, to taste |
1/3 oz. |
2 tsp. |
| White pepper, to taste |
1/6 oz. |
1 tsp. |
| California Golden Raisins |
1 lb. |
3 cups |
|
|
|
Directions:
|
1
|
In a large bowl, mash the avocado flesh with large fork or with potato ricer. For a smoother texture, use a food processor or blender. |
|
2
|
Add remaining ingredients and blend until smooth. Save a few California Raisins to sprinkle on top before serving. |
|
|
|
