Shrimp Flautas with Roasted Tomatillo Salsa

Shrimp Flautas with Roasted Tomatillo Salsa

I made these Shrimp Flautas with Roasted Tomatillo Salsa for my boyfriend on his birthday. It was a huge hit! Ten times better making your own than going out for Mexican. Easy dish to prepare that won’t disappoint.

Today, I’m making these because I have an over abundance of peppers, tortillas and Monterey jack cheese. And I’m also on this obsessive Mexican food kick. I can’t get enough. I may have a problem.

I love shrimp anything so naturally I’m going to put shrimp in this but I recommend using any kind of protein that suits your fancy. Shredded pork, flank steak, lobster, name your game and run with it. Easy to serve a vegetarian option as well. You could also bake these instead of frying but what’s the fun in that?! I have no self control.

Make the tomatillo salsa ahead of time and in large batches to keep in your fridge because trust me you’re not going to be able to have enough. It goes well with anything and it’s an easy on hand salsa recipe that will be requested often.

Shrimp Flautas with Roasted Tomatillo Salsa

Complete this little fiesta with some Spanish Rice, refried beans and don’t forget a good Spanish wine..just saying this meal is not complete without the wine.

Shrimp Flautas with Roasted Tomatillo Salsa

6 October, 2013
: 8
: 20 min
: 40 min
: 1 hr
: Easy

By:

Ingredients
  • 2 whole Poblano Peppers
  • 1/2 Onion, quartered
  • 4 whole Tomatillos, husked
  • 2 whole Jalapenos
  • 4 cloves Garlic, with skins on
  • 2 tablespoons Olive Oil
  • 1 whole Lime, juiced
  • 1 teaspoon Cumin
  • 1 cup Cilantro, stems removed and packed
  • 1/2 teaspoon Kosher Salt
  • 1 pound Medium Shrimp, peeled and deviened
  • 2 tablespoons Olive Oil
  • 2 tablespoons Butter
  • 1 whole Onion, thinly sliced
  • 2 whole Red Bell Peppers, stemmed, seeded and thinly sliced
  • 1/2 teaspoon Smoked Paprika
  • 1 teaspoon Cumin
  • 1 pinch Cayenne
  • Monterey Jack Cheese, shredded
  • 1 package Corn Tortillas
  • 1 cup Canola Oil, for frying
Directions
  • Step 1 Set your oven to broil.
  • Step 2 Rub poblano pepper, onion, tomatillos, jalapeno and whole garlic cloves with olive oil and season with salt and pepper. Place on a sheet pan. Broil for 15 minutes, rotating the peppers every couple minutes until all sides are blackened and charred. {You can also roast the peppers on your grill and saute the onions on the stove. It’s your preference.}
  • Step 3 Once peppers are charred remove the pan from the oven and place the peppers immediately in a bowl and cover with plastic wrap for 15 minutes to sweat. Remove from bowl and the skins should easily rub away. Pinch stems off and seed the peppers. {If you want some heat I suggest leaving some seeds in the peppers.}
  • Step 4 Remove the garlic from their skins.
  • Step 5 In a blender, add the peppers, onion, tomatillos, lime juice, garlic, cumin, and the cilantro leaves. Puree the mixture until smooth. Season with salt. Set aside until ready to serve.
  • Step 6 FOR THE FLAUTAS
  • Step 7 In a medium size pan heat 2 tablespoons of olive oil and butter over medium heat.
  • Step 8 Add the sliced onion and peppers and stir until caramelized and soft, about 15 minutes.
  • Step 9 Add smoked paprika, cumin and a pinch of cayenne, cook until fragrant, 30 seconds.
  • Step 10 Add the shrimp to the pan and cook for 2 minutes until the shrimp are no longer opaque. Season with salt and pepper to taste. Turn heat off and set aside.
  • Step 11 In a cast iron skillet fill with canola oil 1/2″ deep. Heat to 350 degrees F.
  • Step 12 To assemble flautas. In the middle of each tortilla spoon 2 small spoonfuls of shrimp mixture and sprinkle monterey jack cheese on top.
  • Step 13 Working in batches, roll the flautas up and with tongs place seam side down in the hot oil.
  • Step 14 The tortillas will seal themselves as they cook. Once golden brown and crispy flip the flautas over, about 2 minutes per side.
  • Step 15 Make sure the oil doesn’t get too hot. Remove flautas and let drain on a paper towel.
  • Step 16 Serve flautas with roasted tomatillo sauce.

 

 

 

 

Shrimp Flautas with Roasted Tomatillo Salsa

Repeat after me: Cumin, Smoked Paprika, Cayenne. The 3 spices that will give you a good Mexican style base to any meal. Now I’m not claiming these are the only ones but they’re definitely the ones that matter.

In a medium size pan heat 2 tablespoons of olive oil and butter over medium heat.

Shrimp Flautas with Roasted Tomatillo Salsa

Add the sliced onion and peppers and stir until caramelized and soft, about 15 minutes.

Shrimp Flautas with Roasted Tomatillo Salsa

Before….

Shrimp Flautas with Roasted Tomatillo Salsa

After.

Add smoked paprika, cumin and a pinch of cayenne, cook until fragrant, 30 seconds.

Shrimp Flautas with Roasted Tomatillo Salsa

Add the shrimp to the pan and cook for 2 minutes until the shrimp are no longer opaque. Season with salt and pepper to taste. Turn heat off and set aside. 

In a cast iron skillet fill with canola oil. Heat to 350 degrees F.

Shrimp Flautas with Roasted Tomatillo Salsa

To assemble flautas. In the middle of each tortilla spoon 2 small spoonfuls of shrimp mixture and sprinkle monterey jack cheese on top.

Shrimp Flautas with Roasted Tomatillo Salsa

Okay this might have been a little generous…and I may have taken some out, but you get the idea.

Shrimp Flautas with Roasted Tomatillo Salsa

Don’t forget the cheese!

Shrimp Flautas with Roasted Tomatillo Salsa

Working in batches, roll the flautas up and with tongs place seam side down in the hot oil.

Shrimp Flautas with Roasted Tomatillo Salsa

I bet you can smell these now….simply gorgeous.

The tortillas will seal themselves as they cook. Once golden brown and crispy flip the flautas over, about 2 minutes per side.

Make sure the oil doesn’t get too hot. Remove flautas and let drain on a paper towel.

Serve flautas with roasted tomatillo sauce. And serve with this beautiful Spanish Rice!

Shrimp Flautas with Roasted Tomatillo Salsa

Savor and Enjoy!



1 thought on “Shrimp Flautas with Roasted Tomatillo Salsa”

Leave a Reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.