Shrimp, ground and chopped, fill rolled flour tortillas that are fried and served with tomatillo sauce. All the flavors of southwestern cuisine are here — cilantro, chipotles, tomatillos, garlic, and salsa.
- Shrimp Flautas
- Shrimp - 1-1/2 pounds, peeled and cleaned
- Cilantro - 1/2 bunch, roughly chopped
- Green Onions - 4, roughly chopped
- Chipotle Chilies - egg
- Egg - 1
- Salt to taste
- Flour tortillas - 1-1/2 dozen six-inch
- Paste of 1 egg and 1/2 cup flour
- Tomatillo Sauce
- Oil - 2 tablespoons
- Tomatillos - 1-1/4 pounds, husked, washed, and cut in half
- Chicken Stock - 1/2 cup
- Salsa fresca - 1/2 cup
- Clove Garlic - 1, mashed
- Honey - 1 tablespoon
- Salt to taste
- Vegetable oil - for frying
To make the flautas: Grind one third of the shrimp, the cilantro, green onions, chipotles, and egg in a food processor. Salt to taste. Coarsely chop the remaining shrimp and fold into the mixture. Spread the tortillas on a work surface. Place 2 to 3 tablespoons of the mixture on the bottom half of the tortillas and roll up, sealing with a little egg and flour mixture. Refrigerate until ready to deep fry.
To make the sauce: Heat the oil over medium-high heat and brown the tomatillo halves, cut-side down, lightly. Add the chicken stock and stir up the browned bits on the bottom of the pan. Remove from heat. In a food processor, puree with the salsa, garlic, and honey. Season to taste with salt. Set aside.
To serve: Preheat the oven to 275 F. Heat the vegetable oil to 350 F in a deep fryer or large deep pan. Slip the flautas, a few at a time, into the oil and deep fry until golden. Remove with tongs or a skimmer and drain on paper towels. Place on a sheet pan and put in the oven to stay warm. Repeat with remaining flautas. Do not crowd the pan; let the oil return to temperature between each batch.
Reheat the tomatillo sauce. Trim both ends of the flautas, and cut them in half diagonally. Place a small amount of sauce on each plate and stand the flautas up in the middle.