Recipe(tried): Mexican Flautas Appetizer (repost)

Title: Recipe(tried): Mexican Flautas Appetizer
Posted By: Laurie Nagy (Vancouver, B.C. Canada)
Date: November 30th 1998
Board: Ethnic/International Recipe Exchange

Filling
4 chicken thighs
1 small onion, diced
1 large clove garlic, minced
2 fresh jalapeno peppers, seeds and veins removed,
diced
2 cups water
1 Tablespoon (approx) chili powder
Tablespoon (approx) cumin powder

Throw all this stuff in a crockpot, cover, and set on low.
Cook overnight or 8 hours prior to assembling the flautas.

Then, take skin and bones out and discard. The meat should just fall off
the bones. With a slotted spoon, remove meat to a bowl, and with a
couple of forks, shred it.

Then add

1 can fatfree refried beans (or equivalent amount of homemade)

And combine.

Next get a clean teatowel, and wet it with hot water
from the tap. Wring it out. Get 24 corn tortillas (the small ones,
approx 4-5" in diameter)

(Very important to use corn tortillas, for the flavor and
texture of the flautas).

Put the corn tortillas in the wet teatowel and wraparound them,
surrounding the tortillas. Put the bundle in themicrowave and cook on
HIGH for about 2-3 minutes until the tortillas are hot,
steaming, soft and pliable.

(This step replaces the traditional high-fat method of
cooking them in hot oil til soft)

One at a time, take a tortilla out of the microwave.
Take about teaspoon of filling (very important to use a small amount,
to
ensure the success in the final result - believe me, I learned the hard
way).
Put the filling at the edge of the tortilla, and then roll very tightly
until
the flauta is about the width of your pinky. Take a toothpick and
stick through the flauta to make sure it won't unroll.

Put the flauta on a sprayed cookie sheet, and spray
the top of the flauta with canola oil cooking spray.

Repeat for the rest of the tortillas. Bake at 400 degrees
until golden brown and crispy. Remove cookie sheet from oven. Let
sit for about 15 minutes before removing toothpicks. You can eat these
right away with guacamole, or you can freeze them in a ziplock bag
and heat them up again the next time you have company over.