The Mid Mo Smoke Show 7-15-17 The Judges Have Spoken
Last week Mike cooked at the 10th annual BBQ cookoff in Wellsville MO. This week we get to hear about how he did, and what his strategy is when he cooks a competition. Learn what you need to bring to be successful and some tips and tricks to improve your results. Hear the results of the Twitter polls, Ask the Czar, Recipe of the week, and more.
1 tablespoon butter
1/2 small red onion, diced
1 jalapeno, diced
1 garlic clove, minced
1 teaspoon ground cumin
1/2 teaspoon cayenne pepper 1lb of leftover pulled pork
1 cup salsa
1/4 cup freshly chopped cilantro leaves
1 cup shredded Cheddar/Monterey jack blend
1 lime, juiced
16 (5 to 6-inch) Corn tortillas
2 cups shredded iceberg lettuce, for serving
For the Avocado Cream:
1 very ripe avocado, halved, pitted and flesh removed
1 (4-ounce) container sour cream
2 tablespoons fresh lime juice
Special equipment: toothpicks
Fill a large pot with enough oil to reach 2 inches up the side of the pan. Heat over
medium heat until a deep-frying thermometer inserted in the oil reads 375 degrees
F. To make the flautas: In a pan over medium heat melt butter and saute onions and
jalapenos until tender, about 5 minutes. Add garlic, cumin, and cayenne pepper and
cook until fragrant, another 2 minutes. Add Pulled Pork and salsa; stir to combine.
Remove from heat and stir in cilantro, cheese and lime juice. Let cool slightly.
Preheat oven to 200 degrees F.
Working with 4 tortillas at a time, spread a heaping spoonful along the middle of
each tortilla. Roll tortilla tightly around the filling and secure with a toothpick. Using
tongs, hold each flauta in hot oil until firm, then release to continue cooking. Cook
until golden brown, about 2 minutes, then remove to a paper towel-lined plate and
immediately season with salt. Keep flautas warm in the oven on a sheet tray while
assembling and cooking the remaining tortillas.
To make the Avocado Cream: In a serving bowl, mash avocado, sour cream and
lime juice until smooth. Season with salt, to taste.
To serve, arrange flautas on a platter of shredded lettuce and serve with Avocado
Cream on the side