The flutes are an exquisite dish that is never lacking in the kitchen of many families, since they are quick to prepare, economical and surrenders. In addition, it is well known that it is always important to prepare a sauce to accompany. Also, in some places even this sauce is poured on all flutes. On this occasion, we show you how to prepare a green Mexican sauce for flutes, an elaboration with a unique texture and unique flavor that will make this dish the best of all. In recipes we show you how to make sauce for Mexican flutes. Lets cook!
| 🚻 8 Diners | 🕘 15m | 🍵 Recipient | 🤯 Difficult Disturbance |
| Ingredients to make flute sauce: |
| 4 green tomatoes 3 chiles serrano 1 piece of medium avocado ½ piece of onion 2 cloves of garlic 1 branch of fresh coriander 1 tablespoon of oil sal to taste pepper to taste |
| ADDITIONAL CHARACTERISTICS: Cheap cost, |
Ingredients to make flute sauce:
1. To make the salsa recipe for flutes, first clean all ingredients. To green tomatoes or tomatoes, you must remove the peel and wash very well with soap and water, because they usually have land. Then remove the stem from the serrano chiles and wash well. Then, peel the garlic cloves, also lava the coriander, onion and avocado.
2. In a pan heat 1 or 2 tablespoons of vegetable oil, add the garlic cloves, chiles and tomatillos, cook all the ingredients about 5-6 minutes to brown. Move constantly and keep at a low average temperature to avoid burn.
3. While the tomatillos, chili peppers and garlic teeth are cooked, finely pile onion and coriander, also cuts in small cubes the avocado and reserve. You can put a few drops of lemon to the avocado so that you do not oxidize while you continue with the recipe, although the ideal is to chop at the moment.
4. When the tomatillos, the mountain chiles and the garlic cloves are brown, lead to liquefy with a half cup of water, a pinch of salt and a pinch of pepper, liquefies minimum for 2 minutes.
5. When everything is liquefied, it passes to a container and adds the onion, the coriander and the avocado chopped previously, mix to integrate everything. Check out of salt and, if you think it necessary, you can add more salt to taste. List the sauce for drowned flutes!
