Perhaps I should have posted this yesterday .. or even the day before :)
The best tip for roasting meats ~
To have a crispy skin on chicken or a deep brown color on other meats, roast them uncovered. If you cover meats that you are roasting, they will not be as crisp or brown. But they will cook faster because the steam stays inside. Be sure to baste the meat with the liquid in the bottom of the pan to keep it from drying out.
Crunchy Turkey Flautas
Want to use your Turkey leftovers and actually enjoy them?
The Farmer brood loves to eat Flautas, althought I think it is because it sounds like a bad word to them, anywho... they are so easy to make.
5 flour tortillas
1 cup shredded turkey
1 teaspoon chile powder
salt to taste
2 tablespoons red chile sauce
oil for frying
Add chile powder and sauce to turkey and toss to coat. Divide the turkey evenly between each tortilla. Roll each filled tortilla and place seam side down to rest until all of them are rolled.
Heat oil over medium heat, and fry each flauta until golden brown.
Drain on paper towels and serve with guacamole or salsa.
Cut each flauta in half and serve as an appetizer, or serve up enough for a main dish. This recipe makes 5 full sized flautas.