Flautas de Bistec with Roasted Tomatillo Salsa

My sincerest apologies for my absence (and lack of recipes) yesterday and today.  My computer mouse died on me on Tuesday night while I was uploading pics for Wednesday's post, which left me unable to use my computer all day Wednesday and most of today (Thursday).  But everything has been fixed and it's time to get back on schedule.

On the menu today...Flautas de Bistec!  You might know them as Steak Taquitos.  All I know is that they are absolutely delicious.

The most important part of any flauta/taquito is the dipping sauce.  For Chicken Taquitos, only the creamiest Guacamole will do.  But for Flautas de Bistec, well...you can't go wrong with a little Mexican Crema and Roasted Tomatillo Salsa.  

Unlike my Salsa Verde, which is mainly for tacos, this salsa does call for chile peppers.  Serranos to be exact.  I'm not really good at eating super spicy foods, so I only added 2 serrano peppers.  Kind of spicy, but more flavorful than spicy.  And definitely not a burn your mouth, call 911 kind of spicy.  (Not that I can call 911 from Mexico!)  If you're unsure of how much spice you can handle, add one serrano pepper at a time, tasting after each addition.     

Roasted Tomatillo Salsa

  • 20 to 24 tomatillos, husked and sliced in half
  • 1 small onion, cut in quarters
  • Serrano Chilies

Heat a comal or griddle over medium heat; drizzle with a tablespoon of olive oil.  Roast the tomatillos, onion and serrano chilies on the comal, stirring occasionally, until soft and tender.

Transfer the roasted veggies to a blender cup.  Puree in a blender until smooth.  (This salsa will be on the thick side and that's exactly how you want it.  A thinner sauce would just slide off the taquitos.)

Pour the puree into a serving bowl and season with salt.  Enjoy!!!


And now for the Flautas de Bistec.  Very simple recipe.  Tender strips of bistec (thin cut steak) cooked with onion and garlic.  Crispy, golden fried corn tortillas.  Just thinking about how good these are is making me hungry again.

Flautas de Bistec

  • 1 pound thin cut steak
  • 1 medium onion, sliced
  • 1 clove garlic
  • 12 corn tortillas

Cut the bistec in thin strips; season with salt & pepper. 

Heat 1 tablespoon of olive oil in a medium skillet over medium heat.  Add the bistec and cook until no longer pink.

Add the sliced onion and garlic. Continue to cook until the bistec has cooked through completely.  Remove from heat and set aside.

Heat the corn tortillas on a griddle or comal over low heat until soft and pliable.  You can also place the tortillas in a plastic bag and microwave them for 30 to 40 seconds. 

Spoon a couple tablespoons of the bistec filling down center of the tortilla.

Wrap tightly and place seam side down on a plate.  If you're worried about your flautas unfolding, you can secure the tortilla with a toothpick.

Heat 1 cup of vegetable oil in a large skillet over medium-high heat.  Carefully place flautas seam side down in the hot oil.  Fry until golden brown on all sides.  Transfer flautas to a heatproof plate lined with paper towel to drain excess oil.  Continue frying the remaining flautas.

Serve with Mexican Rice and Refried Beans along with Roasted Tomatillo Salsa and Mexican Crema for dipping.  Enjoy!!!


Mexican Chocolate Cream Pie

If you have liked learning new ways (Mexican Chocolate Brownies & Chocolate Chip Cookies) to use Mexican chocolate tablets for recipes other than Mexican Hot Chocolate, Champurrado and Mole Dulce, then you are going to love today's recipe: Mexican Chocolate Cream Pie.

I have been craving a Chocolate Cream Pie pretty much all summer, but since I didn't have a fridge, I couldn't make it.  But last week, that all changed.  Someone got a new fridge and is now going to be able to make all kinds of icebox goodies.

My Mexican Chocolate Cream Pie starts with a Maria's Cookie Crust filled with a creamy Mexican Chocolate Pudding with just the slightest hint of cinnamon and topped with a light and airy meringue that is just sinfully delicious!   

Mexican Chocolate Cream Pie


  • Galletas Maria's pie crust
  • 2 large eggs
  • 1/3 cup granulated sugar
  • 3 tablespoons cornstarch (I used unflavored Maizena)
  • 2 pinches of salt (about 1/4 teaspoon)
  • 2 cups milk
  • 1 tablet Mexican chocolate (Abuelita or Ibarra brand) 
  • 1 teaspoon vanilla extract
  • 6 tablespoons powdered sugar
  • 1 teaspoon cornstarch

If you haven't already done so, prepare the Maria's Cookies Pie Crust; refrigerate until ready to use.

Separate the egg yolks and egg whites; set aside.  (I do this step first, because this gives the eggs a chance to warm up to room temperature, which makes them easier to beat.)

In a medium saucepan, combine the 3 tablespoons cornstarch, the granulated sugar and a pinch of salt (about 1/8 of a teaspoon).

 Slowly pour in the milk, whisking constantly with a wire whisk to prevent any lumps from forming.

Add Mexican chocolate to the saucepan and cook over medium heat, stirring contstantly, until the mixture begins to boil and thicken slightly.

Remove the saucepan from heat for a moment while you temper the eggs.  Pour 1/3 cup of the hot chocolate liquid into the small bowl with the egg yolks, whisk immediately until well combined.  Pour the egg yolk mixture into the saucepan and return the saucepan to the medium heat.

Let cook for one minute or until the mixture returns to a boil.  Remove from heat and stir in the vanilla.  Voila!  You now have Mexican Chocolate Pudding!

Pour the hot pudding into the prepared pie crust.

You can stop here and enjoy a nice No-Bake Mexican Chocolate Cream Pie!  All you have to do is let it cool to room temperature.  Top with whipped cream and refrigerate for at least 3 hours until ready to serve.

But you still have those egg whites sitting on the counter.  You might as well take advantage of them.  

Preheat your oven to 400F.  In a small bowl, mix together the 6 tablespoons of powdered sugar, the teaspoon of cornstarch and the remaining pinch of salt.

Beat the egg whites with an electric mixer on medium speed for about 1 minute.

Whisk in the powdered sugar mixture, a third at a time, until well combined. 

Continue beating the egg whites until the sugar has dissolved and the egg whites have turned glossy.

Spread the egg whites over the chocolate filling, making sure to seal the edges so that none of the  filling escapes. 

Bake at 400F for about 10 minutes or until the meringue has turned a light golden brown.
Remove from oven and let cool to room temperature.  Refrigerate for at least 3 hours before serving. 



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Pulque: A Traditional Mexican Drink

For those of you that didn't tune in to La Cocina de Leslie yesterday, I asked if you could identify the mystery beverage pictured above.  Some of you guessed that it was either a Tequila Sunrise, Tejuino, Agua de Tamarindo or a Michelada.  All great guesses, but none were correct.

The mystery beverage is a sweet and spicy drink called Pulque.  A traditional beverage that has existed in Mexico since before the Spanish conquest.

Pulque is an alcoholic beverage made from the fermented sap of the Maguey plant.  A non-alcoholic pulque can also be made with the fresh (unfermented) sap called Agua Miel.

Maguey plant

In many places throughout Mexico, you can find Pulquerias - cantinas that only serve pulque.   But in my small town, that isn't necessary.  We have a Pulque vendor who walks by a couple of times a week with his mobile pulqueria in a wheelbarrow.

Wheelbarrow Pulqueria

If you choose to, you can drink pulque straight up.  But here in Jalisco we like it with a little more flavor and texture in the form of chopped orange and red onion in a spicy chile sauce. 

To prepare the Pulque, Don Tomas first adds a couple tablespoons of his spicy fruit mixture.

The combination of flavors really work well together without being too spicy.  If I can handle the heat, anyone can.   And it is so refreshing on a hot summer day.

Don Tomas then fills the cup with Agua Miel.

So if you're ever in the neighborhood or visiting any area of Mexico, this is one beverage that you have to try.

My youngest enjoying a cup of non-alcoholic Pulque prepared with Agua Miel.

*Pulque is rich in vitamins, minerals and even protein! 


Name That Food: Beverage Edition

It's time once again, to play one of my favorite games....Name that food!  But today it's the Beverage Edition.  Can you identify the beverage in the photograph? 

I'll give you a hint....It's not an Agua Fresca!


Comfort Food Classics: Molletes (Open-Faced Bean Sandwiches)

Molletes are one of my go-to meals on those busy days when I don't have a lot of time to spend in the kitchen. I love that they're so quick and easy to put together, but I also love that they make a great meal any time of day: breakfast, lunch, dinner, and/or a midnight snack. For those of you unfamiliar with Molletes, they are an open-faced sandwich made with refried beans on a toasted bolillo roll topped with lots of ooey, gooey melted queso fresco. Just thinking about them makes my mouth water. And I haven't mentioned the best part... the additional toppings after you take them out of the oven. Talk about endless possibilities. You can top them with Chile de Molcajete (or your favorite salsa), Pico de Gallo, Pickled Jalapeño Peppers, Guacamole (or avocado slices), Mexican crema, crumbled bacon or chorizo...

What do you like to put on your Molletes?

Molletes - lacocinadeleslie.com

Pescado Zarandeado

Preparing Aguachile and veggies for Pescado Zarandeado

It's Summer!

It's Friday!

And it is way too hot to cook indoors!

Sounds like three perfectly valid excuses to head outside and fire up the grill.

But if that wasn't enough to convince you, then I have two words that hopefully will...Pescado Zarandeado.  

Pescado Zarandeado is a whole fish that is grilled and topped with lots of veggies.  We use Robalo or Red Snapper, but you can use any kind of fish.  You can even bake Pescado Zarandeado in the oven using Tilapia fillets.

The real secret to Pescado Zarandeado is in the sauce that the fish is brushed with before grilling.  The recipe for the sauce varies all over Mexico.  In some parts of Mexico a rub is used in place of the sauce.  The first time my brother-in-law prepared Pescado Zarandeado for me to taste, he handed me a container of the top-secret sauce that he purchased at the seafood mercado in Guadalajara. 

I proceeded to dip my finger in the sauce, then lifted it to my mouth so I could taste the bright orange sauce.  The sauce was tangy with a slightly spicy kick.  I couldn't help but think that I had tasted this sauce before.  I licked the remaining sauce off of my finger and after that second taste, I uncovered the secret to the sauce.   It was Catalina salad dressing!

And once I tasted Pescado Zarandeado, it was love at first bite!

Pescado Zarandeado is so good that I forgot to take a picture of the finished dish.  Sorry!  

Pescado Zarandeado

  • 1 whole fish, butterflied and cleaned 
  • 1-1/2 cups Catalina salad dressing
  • 1 large red onion, sliced
  • 3 or 4 large roma tomatoes, sliced
  • 1 green bell pepper, cut in strips
  • 1 red bell pepper, cut in strips
  • 1 yellow bell pepper, cut in strips
  • 1 to 2 serrano or jalapeño peppers, seeded and sliced 

Rinse the fish and pat dry with paper towels.  Lay fish flat on a piece of heavy-duty aluminum foil; season with salt and pepper on both sides.  Generously brush both sides of the fish with Catalina dressing.

Top the fish with the sliced veggies.  Wrap tightly in aluminum foil.

Grill over a medium flame for about 20 to 25 minutes, turning occasionally or bake in a 350F oven for 30 to 40 minutes, depending on the size of your fish.  Serve with Tostadas and AguachileEnjoy!!!


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