Flautas (literally translated as flutes) is not a new dish for some of my readers. I’ve already posted a dish of flautas before. That time I stuffed them with potatoes, but this time I used one of my favorite fillings in Mexican cuisine, tinga de pollo (shredded chicken cooked with adobado peppers and tomato sauce). But wait, tinga is not new either. Long time ago I posted this post of tostadas topped with tinga de pollo. So what’s special about this post?
I am re-posting this dish because I want to join the Mexican Fiesta 09 event that Heidileon is hosting on her blog, Aromas y Sabores to celebrate Mexico’s Independence. All this month she’ll be posting recipes and a roundup of other bloggers’ Mexican dishes. You can also join the fiesta with some delicious Mexican food (but not burritos, please!). Flautas for me bring back memories of festivals, celebrations and fairs so I think this is a great entry to start warming up for the month-long fiesta.
I also want to announce the return of the Homemade challenge. This time we want to give the fiesta some flavor with Salsas. So get your freshly picked tomatoes ready and prepare a fresh, homemade salsa. In Mexican cuisine there are hundreds (if not thousands) of different salsas (salsa and sauce is the same word in Spanish), but the most recognized outside the country are the ones used as toppings for tacos, tostadas and other Mexican dishes. They can be sweet, mild, hot or insanely fiery, but they all have the same purpose, to enhance and complement food flavor.
Remember that participating is very simple. Write a post on your blog and leave the permalink to it on this discussion of the forum before the month’s out. Don’t forget to mention this event and link back to the forum. I’ll be posting the roundup here the first days of October. If you don’t have a blog, just leave your recipe and pictures on the forum and I’ll include them on the roundup, too.