Flautas

1 bag of frozen Foster Farms boneless & skinless Chicken tenders (40 oz)
1/4 cup flour
1 cup chicken broth
1 Tablespoon lemon juice
dash paprika
dash pepper
1 Tablespoon butter
1 teaspoon salt
garlic powder
dash dried parsley
dash nutmeg

Defrost the whole bag of chicken. Cut into bite size pieces. Fry in pan until cooked. Set aside.

Heat flour tortillas.

Melt butter and add flour, salt to butter in pan. Stir. Add chicken broth. Cook and stir until thick. Add parsley, lemon juice, paprika, nutmeg, garlic powder & pepper. Stir in chicken. Place about 2 Tablespoon or more of chicken mixture in center or tortillas. Roll tightly & secure with toothpicks. Fry in oil until golden brown.

Garnish with guacamole & sour cream.

*This is one of my favs to make and to eat!

Pico De Gallo Salsa

1 Serrano chili
1 handful fresh cilantro
3 garlic cloves
4 large tomatoes, chopped
2 green onions, white & green parts, sliced
juice of 1 lime
1/8 c olive oil
salt to taste
1 avocado, chopped

In food processor combine chili, cilantro, garlic until minced. In a mixing bowl combine tomatoes, green onions, lime juice, olive oil, salt mixture from food processor & avocado. Mix gently & chill for 15 mins. to allow flavors to marry.

Tacos Carne Asada

Mojo:
4 garlic cloves
1 jalapeno
1 large handful fresh cilantro leaves
salt & pepper to taste
juice of 1 orange & 2 limes
2 Tablespoon white vinegar
1/3 cup olive oil

Put garlic, jalapeno, cilantro into food processor until minced. Add the salt, pepper, orange & lime juice, vinegar & olive oil. Lay 2 lbs of flank steak in a large baking dish & marinade in mojo for 1-8 hours. Preheat BBQ & grill over medium-high heat for 5 mins., then cut into strips across the grain or on the diagonal. Warm tortillas.

To assemble: Lay beef on tortillas, top with shredded cheese, lettuce & pico de gall salsa.