Travel Recipes
We've taken on the challenge to be carefully working on a list of 50 simple and tasty vegetarian recipes!Easy to make and tasty! For now, in these old recipes we just use any meat alternative.
Use search to find a title. Click 'read more' to see the original version.This way you can still see
the original meat recipe.
vegetarian chicken flautas |
By Sushi | On |
Ingredients |
| ground vegetarian beef (11/2 pound 700 g) |
| 1 can (4 ounces 115g) diced green chili's |
| 1/2 cup water |
| 1/2 teaspoon salt |
| 1/2 teaspoon ground cumin |
| 1 cup shredded monterey cheese |
| 1/2 cup mecican cream |
| tomato wedges |
| fresh coriander sprigs |
| 1 tablespoon chopped celery |
| fresh tomato salsa |
| 1 cup guacamole |
| 16 corn tortillas |
| vegetable oil |
| 4 cups shredded Iceberg lettuce |
HOW TO MAKE
| HOW TO MAKE: |
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| Hi there ! This receipe takes up to a day You might just wanna go to your local shop ..Or take your sweetie(s) out and save this one for tomorrow..! Combine vegetarian meat,chili's water salt celery and cumin in medium skillet. Heat over medium high heat to boiling; reduce heat to low. Simmer,covered untill vegetarian meat is brown 15-20 minutes. Remove vegetarian meat to plate let stand untill cool enough to handle. STEP 2 Drain chili's; reserve. Prepare fresh tomato salsa. prepare guacamole. If not freshly made soften and warm tortillas. Heat oven to 250F (120C) Pour oil into deep heavy skillet to depth of 1 inch. Heat oil to 375F (190C); adjust heat to maintain temperature for each flauta:overlap 2 tortillas by about 1/2. Spoon 1/8 of vegetarian meat lengthwise down center;top with 1/8 of chili's.Roll up as tightly as possible. Fry 1 or 2 flautas at a time in oil, holding closed with tongs during first 30 seconds to prevent unrolling.Fry ,turning now and then,untill crisp and golden on all sides,about 2 minutes.Drain on paper toweling. STEP 3 Keep warm in oven untill all have been fried. Divide lettuce evenly among 4 serving plates.Top each with 2 flautas.Top with 1/4 each of cheese , guacamole and mexican cream. Garnish with tomato and coriander. Serve immediately with fresh tomato salsa and or cream. FRESH TOMATO SALSA: 1 medium tomato finely chopped 1/4 cup coarsely chopped freesh coriander 2 tablespoons finely chopped white onion 1 fresh jalapeno chili seeded finaly chopped 1 tablespoon fresh lime juice Combine all ingredients in small bowl; stir to mix well.Let stand, covered, at room temperature to blend flavors,1-2 hours. MEXICAN CREAM: 1 cup whipping cream 2 tablespoons cultured buttermilk. Heat cream in small saucepan over medium low heat just untill barely warm. Transfer to clean bowl or jar. Stir buttermilk into cream. Let stand at warm room temperature, covered with plastic wrap, untill cream begins to thicken, 8 to 16 hours . Stir cream untill smooth.Refrigerate,covered at least 1 day to allow flavor to develop. Mexican cream can be stored in refrigerator up to 2 weeks. Enjoy your weekend! |
| SUCCESS! |
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