BEEF FLAUTAS WITH BUTTERMILK AVACADO CREMA

BEEF FLAUTAS WITH BUTTERMILK AVACADO CREMA8b934a8a22baacd2d8884fd54ee75a81

Ingredients:

1            Pound fresh Mexican chorizo (casings removed – about 3 links)

½           Cup copped white onion

2            Garlic cloves, minced

1            Pound fresh lean ground beef

½           Teaspoon chili powder

1            Teaspoon salt – divided

¼           Cup chopped fresh cilantro

12          Six-inch flour tortillas

1            Large egg, lightly beaten

1/3       Cup canola oil

1            Ripe avocado, chopped

1            Cup sour cream

½           Cup buttermilk

1            Tablespoon fresh lime juice

Instructions:

Crumble chorizo in large skillet and cook over medium-high, stirring occasionally about 5 minutes. Stir in onion and garlic and cook, stirring occasionally until onion is tender about 5 minutes. Add and crumble ground beef. Add chili powder and ½ teaspoon of the salt. Cook, stirring often until beef is browned and done, about 10 minutes. Remove from heat and stir in cilantro

Using a slotted spoon, divide chorizo-beef mixture evenly among the tortillas (about ¼ cup per tortilla), placing mixture just below center of each tortilla. Roll tortilla over filling, leaving about 1 inch of tortilla exposed. Brush exposed edge with a small amount of beaten egg and press gently to seal roll.

Heat oil in large skillet over medium heat. Fry flautas in batches until crispy, 3-4 minutes per side. Drain on paper towels.

Process avocado, sour cream, buttermilk, lime juice and remaining ½ teaspoon salt in a food processor until smooth.

Serve flautas with creama.

 

Serves 4

Gourmet Macaroni and Cheese

Gourmet Macaroni and CheeseThe Waters Group Website Logo

Ingredients:

1 pound macaroni (elbow or penne or twist). Can use gluten free but they tend to fall apart.

Sauce:

6 tablespoons unsalted butter

6 tablespoons all-purpose flour

2 cups heavy whipping cream (heated to almost boiling)

2 cups milk (heated to almost boiling)

1-1/2 teaspoon salt

1 teaspoon pepper

½ teaspoon nutmeg

1-1/2 cup freshly shredded sharp (or extra sharp) cheddar cheese (about 6 oz.)

1 cup freshly grated parmesan cheese (about 3 oz.)

1 cup freshly shredded mozzarella cheese (about 4 oz.) (can substitute sharp cheddar cheese)

2 large egg yolks

1 to 1-1/2 teaspoons dry mustard powder (may substitute horseradish)

Topping:

1 tablespoon melted butter

¾ cup Panko breadcrumbs

¼ cup freshly grated parmesan cheese

¼ teaspoon garlic powder or 1 fresh clove garlic pressed

Directions:

Preheat oven to 400 degrees.

Butter 10-12 cup baking dish.

Cook pasta according to instructions to al-dente, rinse in warm water and set aside.

Making the roux (basic white sauce start):

In a heavy large saucepan over medium-high to high heat, melt 6 tablespoons butter. When it bubbles, gradually sprinkle and whisk in the flour to form a smooth paste. Reduce the heat to medium. Cook, whisking constantly for 2 minutes without browning.

Whisking continuously, gradually pour the hot milk and cream into the roux. Adjust the heat to maintain a simmer. Add salt, pepper, nutmeg, mustard. Briskly whisk the egg yolks into the pan.

Making the cheese sauce:

In three batches, whisk in the cheese (except parmesan cheese) until smooth. Simmer over low heat, whisking often until the sauce is thick enough to coat a spoon, 15-20 minutes. Add the parmesan cheese whisking until smooth. Adjust seasonings to taste.

In large mixing bowl combine macaroni and cheese mixture, stir well to coat all pasta. Spread the mixture in the buttered baking dish.

Mix together breadcrumbs, garlic, parmesan cheese and melted butter.  Sprinkle over the macaroni mixture.

Cook in the center of the oven for 25-35 minutes uncovered until the pasta is heated through and the topping is crisp and golden brown.