Crispy Flautas de Rajas con Requeson w/ Avocado Salsa Verde #SundaySupper

When I think of something crunchy, I think of American style tacos with the crunchy shell.  The closest thing we have to those kind of tacos are Tacos Dorados and Flautas (aka Taquitos), which are these delicious tacos, filled with just about everything you can imagine, that have been deep-fried until golden and extra crispy.  I love them!  My favorite Tacos Dorados are the the kind that are filled with roasted poblano pepper strips and requeson (what I like to call Mexican ricotta cheese).

Usually I have no problem eating crispy fried tacos, but this week we've been eating out way too much, thanks to the fair being in town.  I was really craving my favorite tacos, but I wanted something a little lighter and homemade.  So instead of frying them up in oil, I baked them.  I also switched from corn tortillas for flour.  The results were delicious and I was still able to enjoy a crisp, crunchy taco.

lacocinadeleslie.com

Crispy Flautas de Rajas con Requeson w/ Avocado Salsa Verde

lacocinadeleslie.com


Ingredients:
  • 6 poblano peppers
  • 2 cups requeson or ricotta cheese
  • 12 to 16 flour tortillas 
  • Mexican crema or sour cream (optional)

For the salsa:
  • 1 1b. tomatillos
  • 2 serrano chilies
  • 2 avocados

Directions:
Roast the poblano peppers on a griddle or comal over high heat, turning occasionally, until the flesh is completely charred.  Transfer roasted poblano peppers to a plastic or paper bag and let sit for 15 minutes.  (This allows the peppers to sweat, making it much easier to peel.)  Remove the charred skin, stems, and seeds from the peppers.  Slice the poblano peppers into thin strips.

While the poblano peppers are sweating it out on the counter, start on the Avocado Salsa Verde.  Bring the tomatillos and serrano chilies to a boil in a medium saucepan with 2 cups of water until the the tomatillos are completely cooked; let cool slightly.  Puree the tomatillos and the chilies in a blender with 1 cup of the water they were cooked in.  Add the avocadoes and continue to puree for about 30 seconds just until the salsa is smooth and creamy.  Pour salsa into a serving bowl and season with salt. 

To make the flautas, preheat the oven to 350F.  Heat the flour tortillas on a comal or griddle over medium-low heat just until soft and pliable.  Spoon a couple tablespoons of requeson down the center of each tortilla.  Top with a handful of roasted poblano pepper strips.  Roll up the tortillas tightly like a burrito.  Place the flautas seam-side down on a lightly greased baking sheet.  Bake for about 15 minutes until the flautas are golden and crisp.  

Serve with Avocado Salsa Verde and/or Mexican crema.  Enjoy!

lacocinadeleslie.com

For more crunchy goodness, take a look at what my #SundaySupper friends have cooked up for you this week.

Crispy Appetizers:


Bitterballen from The Urban Mrs.
Caprese Wontons from Jane’s Adventure in Dinner
Crispy Broccoli Cheddar Bites from Curious Cuisiniere
Waldorf Salad from Noshing With The Nolands
Crunchy Entrees and Sides:
Crunchy Baked Chicken with Homemade Shake and Bake from Growing Up Gabel
Crunchy Crusted Chicken Strips with Chipotle Honey Mustard from A Kitchen Hoor’s Adventure
Flautas de Rajas con Queso (Cheesy Poblano Pepper Taquitos) from La Cocina de Leslie
Penny’s Taco Salad from Webicurean
Popcorn Chowder from The ROXX Box
Rosemary Garlic Croutons on layered Savoy Cabbage Soup from The Not So Cheesy Kitchen
Strawberry and Mozzarella Flatbread from Family Foodie


Munch on Snacks:
Crunchy & Chewy Chocolate Hazelnut Granola from Cupcakes & Kale Chips
Crunchy Granola Bars (Better than Nature Valley) from Shockingly Delicious
Crunchy Pumpkin Pie Spice Roasted Chickpeas from Daily Dish Recipes
Duck Fat Chex Mix from The Texan New Yorker
Easy Vegan Granola from Killer Bunnies, Inc
Fried Veg Momos with Cheese Recipe from Masala Herb
How to Make Homemade Sweet and Salty Trail Mix from Neighborfood
Orange Spiced Cashews from Hip Foodie Mom
Peanut and Pretzel Popcorn Balls from Peanut Butter and Peppers
Roasted Pumpkin Seeds from Hezzi-D’s Cooks and Books
Slow Cooker Bar-B-Q Party Mix from Hot Mamma’s Kitchen Chaos
Sourdough Grissini from girlichef
Spicy Lentil Crackers from Cindy’s Recipes and Writings
Sweet and Spicy Roasted Pepitas from Alida’s Kitchen
Sweet Potato Chips from Kudos Kitchen By Renee
Unbaked Healthy Oatmeal Sesame Bars from My Trials In The Kitchen
Vanilla Almonds from That Skinny Chick Can Bake


Crisp Dessert:
Boo Berry Cereal Treats from Pies and Plots
Choco-Caramel Squares from Basic N Delicious
Chocolate Covered Potato Chip Rice Krispie Treats from The Girl In The Little Red Kitchen
Chocolate Pecan Biscotti from The Food Army Wife
Cookie Brittle from Juanita’s Cocina
Double Banana Pie Krispie Treats from What Smells So Good?
Honeycomb Crunch Candy from Food Lust People Love
Momofuku Chocolate Chip Cornflakes Cookies from Ninja Baking
Nutty Wedges with Brown Sugar Whipped Cream from Magnolia Days
Salted Caramel Cashew Cookies from Mess Makes Food


Thank you to The Girl in the Little Red Kitchen for hosting our #SundaySupper Crunchy Goodness party this week.  Join the #SundaySupper conversation on twitter each Sunday. We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm EST. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. Check out our #SundaySupper Pinterest board for more fabulous recipes and food photos. Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here →Sunday Supper Movement


Photobucket








Comfort Food Classics: Tacos de Frijoles con Queso {She Made/Ella Hace}

National Taco Day (October 4th) is just around the corner, so this month for She Made/Ella Hace girlichef and I decided to give you something to taco 'bout.

Over the years I've shared many a taco recipe here in my Cocina, including my favorite tacos ever - Tacos de Chorizo.  But for some reason I've never blogged about the taco we eat most in our house...Tacos de Frijoles.  My kiddies love them for breakfast before they leave for school.  Hubby loves to eat them any time of day.  And I love them because they remind me of my childhood.  Gramm always packed a couple Tacos de Frijoles in my lunchbox when I was a kid, so I'd grow healthy and strong.  My friends loved to trade me their bologna sandwiches for my Mexican lunch.

There's really not much to making Tacos de Frijoles.  All you need is some tortillas and refried beans.  If you want to get really fancy, you can add some queso fresco and your favorite salsa.

lacocinadeleslie.com

Tacos de Frijoles con Queso

lacocinadeleslie.com


Ingredients:

  • Refried Beans
  • Flour or corn tortillas
  • Queso fresco
  • Chile de Molcajete (roasted tomatillo & chile de arbol salsa) or your favorite salsa


Directions:
Heat tortillas on a comal or griddle over low heat until soft and pliable.  Spoon 3 to 4 tablespoons of refried beans onto each tortilla.  Fold tortillas in half over the refried beans.  Heat the bean tacos on the comal, flipping over occasionally, until heated through.  To serve, top with crumbled queso fresco and Chile de Molcajete.  Enjoy!

lacocinadeleslie.com

Now be sure to head on over to girlichef's blog to check out her Spicy Mushroom-Pasilla Tacos



Photobucket








Camotes Enmielados (Mexican Candied Sweet Potatoes) #SundaySupper

I LOVE fall!  It is by far my favorite season of the year.  And not just because the 1st day of fall sometimes falls on my birthday.  (Like this year.  Happy Birthday to me!)  I love the crisper weather.  Watching the leaves fall from the trees.  Bundling up in my favorite sweater.  And all of the yummy, warm, comforting treats that are synonymous with the season.

Usually around this time of the year, I'm all about apples or pumpkins.  But right now I only have eyes for Sweet Potatoes and/or yams.  I always get the two confused.  But in Spanish I don't have that problem.  In Mexico we call both sweet potatoes and yams, camotes.  And the most popular sweet potato dish has to be Camotes Enmielados (Mexican Candied Sweet Potatoes).  They're these sweet, syrupy sweet potatoes cooked in piloncillo (unrefined sugar cones) and cinnamon that taste just like fall.  As soon as I flipped my calendar to September, I had a pot of Camotes Enmielados simmering away on the stove.  I can't think of a better way to celebrate my favorite season.

What's your favorite fall food?

lacocinadeleslie.com

Camotes Enmieladitos
(Candied Sweet Potatoes)

Ingredients:
  • 2 lbs. sweet potatoes, cut in 2-inch slices
  • 2 cups water
  • 2 (3-inch) cinnamon sticks
  • 2 cones dulce macho (piloncillo) 

Directions:
Place the sweet potato slices in a dutch oven or large pot with the water and cinnamon sticks.  Arrange the piloncillo cones (whole) directly on top of the sweet potato slices.  Cover the pot and let simmer over low heat for about an hour until the camotes are completely cooked and the syrup has thickened slightly.  Let cool slightly.  Serve warm with milk or drizzle a little sweetened condensed milk on top.  Enjoy!

lacocinadeleslie.com

Be sure to check out these delicious Autumn inspired recipes from my #SundaySupper friends that I'm sure to you'll "fall" in love with. (See what I did there?)


Amazing Breakfasts, Brunches, and Breads

Outstanding Soups, Starters and Sides:

Comforting Main Dishes:

Decadent Desserts:

Tasty Drinks:

Join the #SundaySupper conversation on twitter each Sunday. We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm EST. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. Check out our #SundaySupper Pinterest board for more fabulous recipes and food photos. Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here →Sunday Supper Movement


Photobucket








Tortilla-Wrapped Hot Dogs #SundaySupper

lacocinadeleslie.com

Football season is upon us once again, which means it's time for our 2nd Annual #SundaySupper Tailgating Party.  No matter what team you're rooting for, be it the New England Patriots (my fave team) or some other team, it's practically impossible (not to mention unthinkable) to watch a game without something delicious to eat.  

These Tortilla Wrapped Hot Dogs, which are a very popular street food here in Mexico, also make for a delicious snack to eat while watching your favorite team battle it out on the football field.   If you've never had a hot dog wrapped in a crisp golden fried tortilla, you have been missing out.  They are highly addictive and finger lickin' good.

lacocinadeleslie.com

Tortilla-wrapped Hot Dogs
lacocinadeleslie.com

Ingredients:
  • 12 corn tortillas
  • 12 hot dog sausages (beef, pork, or turkey) 
  • Vegetable oil (for frying) 
  • Ketchup 
  • Mustard
  • Salsa 

Directions: 
Heat corn tortillas on a comal or griddle until soft and pliable.  Wrap tortillas around hot dog sausages, securing with a toothpick. You can leave the hot dog sausages whole, or slice them into quarters for a bite-size snack.  (Secure each piece with a toothpick.)

Heat about 1 cup of vegetable oil in a deep skillet or saucepan.  Carefully drop Tortilla Wrapped Hot Dogs into the oil and fry until the tortilla is crisp and golden.  Remove hot dogs to a paper towel lined plate to drain off any excess oil.  Serve Tortilla Wrapped Hot Dogs with your favorite condiments: ketchup, mustard, or a spicy salsa.  Enjoy! 

For more Tailgating recipes & ideas, be sure to check out the line-up of tasty tailgating goodies my #SundaySupper friends cooked up for you this week. 


Sunday Supper Movement



Warm Ups (Appetizers):

Game Time (Main Dishes and Sides):

Overtime (Drinks and Desserts):

Thank you to Supper for a Steal for hosting our 2nd Annual #SundaySupper Tailgating Party.  Join the #SundaySupper conversation on twitter each Sunday. We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm EST. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. Check out our #SundaySupper Pinterest board for more fabulous recipes and food photos. Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here → Sunday Supper Movement.




















Margaritas de Jamaica (Hibiscus Flower Margaritas) #SundaySupper

This week for #SundaySupper we are celebrating Labor Day, which for those of you outside the US is celebrated on the first Monday of September.  I don't get to celebrate US Labor Day anymore, because here in Mexico it's just another Monday.  In Mexico we celebrate Labor Day (Dia del Trabajo) on May 1st.  

Just because I don't get to celebrate US Labor Day anymore, doesn't mean I don't think about it.  Remember what I always say...You can take the girl out of the US, but you can't take away her love of American holidays.  To me Labor Day has always been the "unofficial" end of summer.   And every first Monday of September, I long for that one last cookout with family and friends to bid farewell to summer.   We actually had our farewell cookout of the summer last weekend, where I whipped up these Margaritas de Flor de Jamaica (Hibiscus Flower Margaritas) to toast the unoffical end of summer.  

lacocinadeleslie.com

Margaritas de Jamaica 
(Hibiscus Flower Margaritas) 

Ingredients:
  • 6 cups water
  • 1 cup granulated sugar
  • 1/2 cup dried hibiscus flowers
  • Limes
  • Tequila
  • Salt or granulated sugar

Directions:
In a medium saucepan, combine the water and granulated sugar.  Add the dried hibiscus flowers and simmer over low heat for about 15 minutes.  Remove from heat and let cool completely.  Strain the Hibiscus Flower Syrup into a decorative glass pitcher/caraffe or an airtight container and keep refrigerated until ready to use.    

To make the margaritas: Dip the rims of chilled glasses in lemon juice.  Then dip the moistened rims in salt or sugar, depending on whether you prefer your margaritas sweet or salty.  (I like to add a little grated lime zest to my salt and/or sugar for extra flavor.)  Fill glasses with ice.  Squeeze the juice of 1 lime in each glass.  Pour in 2 oz. of tequila, then fill glass with Hibiscus Flower Syrup.   Stir gently to combine.  Enjoy!!! 

lacocinadeleslie.com

For more Labor Day menu ideas, be sure to check out what my #SundaySupper friends have cooked up for you this week.

Refreshing Drinks

Amazing Appetizers and Sides

Enviously Good Entreés

Delicious Desserts

Thank you to Crazy Food Stunts for hosting this week's #SundaySupper Labor Day celebration.  And as always, don't forget to join the #SundaySupper conversation on twitter each Sunday. We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm EST. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. Check out our #SundaySupper Pinterest board for more fabulous recipes and food photos. Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here → Sunday Supper Movement.



Photobucket