Cocina Lala®

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Cocina Lala®

Tricolor flutes

Name: Tricolor flutes
Prep time: 55 min
Cook time: 55 min
Yield: 3
Cuisine: Mexicana
Ingredients: 3 cups Water; 1/4 onions; 1 clove garlic, medium; 500 grams flank steak; 1 cup oil; 9 corn tortillas, great for flutes; 9 wooden sticks; 3 green tomatoes, for green sauce; 1/8 onions, for green sauce; 1 teaspoon garlic, finely chopped; 2 avocados, for green sauce; 3 serrano peppers, for green sauce; 3 roma tomatoes, for red sauce; 1/8 onions, for the red sauce; 1 clove garlic, boy; 1 tablespoon chipotle peppers in adobo sauce, for red sauce; 1 cup Acid cream Lala®; 1 cup Panela Lala® cheese; 2 grams salt

15 mins

40 mins

Low

4.5

3 comments

Cocina Lala®

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The best tricolor flutes to honor national holidays. Crunchy tortilla stuffed with beef skirt, served with three different sauces to make an allusion to the Mexican flag. Light up this September 15 and prepare them.

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Ingredients

3 portions

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Preparation

Cook the beef skirt in a medium saucepan over medium heat with water, onion and garlic for 30 min or until smooth. Remove and unravel the meat.

Place the meat in the tortillas for flute and roll them perfectly, closing with a toothpick to prevent disarming.

Heat the oil in a large skillet over medium heat, fry the flutes until golden brown. Drain the excess fat in an absorbent and reserve paper.

To prepare the green sauce, blend tomatoes, onion, garlic, avocado and mountain chiles. Season and reserve.

Cook the tomato, onion and garlic for 5 minutes in a small saucepan over medium heat. Remove and grind in the blender with the chipotle chili, season and reserve.

Serve 3 flutes in an extended dish, bathing one with green sauce, the second with Acid Cream Lala ® and Panela Lala ® Cheese and the third with red sauce. Ready to enjoy.