It’s a feast fit for a most glorious feast day! I do not know many people who do not love Mexican food and who needs a better reason to dine on this mouthwatering cuisine than the feast of Our Lady of Guadalupe? I’m going to share with you a simple yet delicious recipe for flautas, Mexican rice, and charro beans. Don’t worry-it may sound like a lot but there are a few short cuts in here to aid those with busy schedules!
For the flautas:
3 cups of shredded chicken (I use a pre-cooked rotisserie chicken for shredding)
24 corn tortillas
Olive oil (or other frying oil of your choice)
For the Mexican rice:
1 cup of white rice
2 cups of water
¼ cup of canned diced tomatoes in their juice
1 tbsp of chicken bouillon granules
2 tsp of garlic powder
¼ cup of frozen mixed veggies
For the charro beans:
1 lb dry pinto beans
2-32 ounce boxes of chicken broth
1 tbsp of salt
2 tsp of pepper
5 slices of cooked bacon, chopped (cooked to a soft consistency not crispy)
Let’s start with the beans since they take the most amount of time to cook to completion.
1. After rinsing and soaking your beans, add them to a large stock pot.
2. Add 2, 32 ounce boxes of chicken broth and then add water until the beans are covered, plus about 3 inches more of water. (As they cook you will want to check on them periodically to stir and add more water if necessary).
3. Next stir in 1 tablespoon of salt, 2 teaspoons of pepper and the chopped bacon.
4. Bring the beans to a rapid boil. Then bring the heat down to a simmer, put a lid on it and stir it every so often. It should need to cook for about an hour and a half or until the beans are soft to bite into.
Now for the rice!
1. Put 3 tablespoons of olive oil in a large sauce pan. Turn the heat to medium.
2. Add one cup of white rice. Stir the rice frequently so it doesn’t burn, just slightly browning it for about 3 minutes.
3. Next add 2 cups of water and ¼ cup of canned diced tomatoes with their juice.
4. Now mix in 1 tablespoon of chicken bouillon granules, 2 teaspoons of garlic powder and finally, ¼ cup of frozen mixed vegetables.
5. Bring all of this to a boil. Once it is boiling turn the heat down to medium-low and cover it. Do not stir the rice. Let it cook for approximately 25 minutes or until soft and fluffy.
Lastly, here is the recipe for the star of the show, the flautas! Fortunately these are simple and scrumptious at the same time!
1. Heat up your tortillas before using them so that they do not break. You can do this easily on of two ways-either by heating them up on both sides on a griddle or hot pan or by putting 4-5 tortillas at a time in a wet dishcloth or hand towel and microwaving them for about one minute.
2. Add about a tablespoon of shredded chicken to a tortilla, placing the chicken close to the edge of where you will begin to roll up the tortilla. Then roll it up tightly and place it seam side down on a plate until you are ready to fry all of them.
3. Add olive oil to your frying pan to a depth of about one half an inch.
4. Heat the oil on medium heat.
5. Carefully add your flautas to the pan one at a time, laying them side by side, seam side down. You will want to fry the seam closed first before you flip them.
6. After about 1 ½ - 2 minute, use a pair of tongs and flip each flauta over in order to fry the other side. Once they are fried to a golden crisp remove them and let them drain on a platter layered with paper towels to absorb the oil.
Now you are ready to feast! ¡Buen provecho!
Monica is a married mother of 6 in Florida who is an enthusiastic convert to the Catholic Church and a lay member of the Home of the Mother. For many years she was a teacher and counselor in the public school system but now she labors with love in her home teaching and counseling the hearts of her own children.