El Sur Bocaditos Recipe
2 shredded beef mini chimis, 2 chicken flautas, 2 toritos, guacamole, and sour cream.
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Ingredients
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Beef Mini Chimichangas
Chicken Flautas
Toritos
Guacamole
Sour Cream
Method
Beef Mini Chimichangas
- 1
- 2
Assemble Chimichangas
Place 1/2 cup of the beef mixture and 1/2 cup of cheddar cheese on each tortilla. Roll tightly and secure with toothpicks.
- 3
Fry the Chimichangas
Heat vegetable oil in a frying pan over medium heat. Fry the chimichangas until golden brown on all sides, about 3-4 minutes. Remove and drain on paper towels.
Chicken Flautas
- 4
Prepare the Filling
In a bowl, combine the shredded chicken with taco seasoning.
- 5
Assemble Flautas
Place 1/2 cup of the chicken mixture in each tortilla, roll tightly, and secure with toothpicks.
- 6
Fry the Flautas
In a separate pan, heat vegetable oil over medium heat. Fry the flautas until crispy and golden brown, about 3-4 minutes. Drain on paper towels.
Toritos
- 7
Prepare the Filling
Mix cream cheese and cheddar cheese in a bowl.
- 8
Stuff the Jalapeños
Slice the jalapeños in half lengthwise and remove seeds. Fill each half with the cheese mixture.
- 9
Wrap with Bacon
Wrap each stuffed jalapeño with a slice of bacon and secure with a toothpick.
- 10
Bake the Toritos
Place on a baking sheet and bake at 375°F (190°C) for 20-25 minutes, until bacon is crispy.
Guacamole
- 11
- 12
Mix Ingredients
Add lime juice, salt, diced tomatoes, and chopped cilantro to the mashed avocado. Mix until well combined.
Sour Cream
- 13
Serve
Place sour cream in a small serving bowl.
