F O O D S C O M F O R T C A M P U S D I N I N G TO DAY
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My Mother’s Chicken Flautas
Banh Mi Sandwich with a Southern Twist
Cesar Tovar, Rice University Yield: 24 (3 per serving)
Cesar Tovar, Rice University Yield: 24
For the flautas: ½ gal. vegetable or canola oil, for frying 4 large rotisserie chickens, skin removed and meat finely shredded 1 cup freshly chopped cilantro leaves 4 jalapeños, seeded and chopped (keep seeds if more heat is desired) 8 Roma tomatoes, finely chopped 72 corn tortillas, 5- to 6-inch diameter 2 heads iceberg lettuce, shredded Salt as needed for seasoning
For each sandwich: 24 baguette rolls or 24 7-inch sections cut from a regular length baguette, purchased or homemade 3 cups mayonnaise 2 cups soy sauce ½ cup Sriracha sauce 1 lb. chef’s choice of flavored meat or tofu, sliced (room temperature) 4 cucumbers, cut into 48 julienne strips 48 cilantro sprigs 4 jalapeños, cut into 48 slices 2 nopales (prickly pear leaves), cut into 48 slices 8 carrots, shredded or pickled 1 jicama, shredded (raw) 4 avocados, cut into 48 thin slices ¼ cup chili powder 4 limes, cut into 24 wedges
For the avocado sauce: 8 very ripe avocados, halved, pitted and flesh removed 2 lbs. sour cream ¾ cup fresh lime juice Salt as needed for seasoning Instructions: Special equipment: toothpicks, tongs Fill a large pot with enough oil to submerge each flauta. Heat the oil over medium heat until a deepfrying thermometer reads 375° F. To make the flautas: In a bowl, combine the chicken, cilantro, jalapeño, and a pinch of salt. Working with 4 tortillas at a time, spread a spoonful along the middle of each tortilla. Roll tortilla tightly around the filling and secure with a toothpick. Using tongs, submerge each flauta in the hot oil and hold it in the tongs until firm, then release to continue cooking. Cook until golden brown, roughly 3 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, then whisk in the sour cream and lime juice until smooth and a bit runny. Season with salt or season as desired.
Instructions: Slice the bread lengthwise, leaving a hinge, and then use your fingers or a bread knife to hollow out the insides, making a trough in both halves. Set aside the insides for another use. Crisp up the bread in a 325° F oven, and then let it cool for a minute to desired temperature. Mix the mayonnaise, soy sauce, and sriracha sauce in a bowl to make a dressing. To assemble, for each sandwich: Generously spread the dressing on both of the cut sides of the baguette. Start from the bottom portion of bread to layer 2 avocado slices, 2 cilantro sprigs, 2 cucumber strip, 2 jalapeño slices, and 2 nopales slices. Layer the meat or tofu and add a drizzle of dressing. Garnish with the jicama and carrot shreds, sprinkle the chili powder, and squeeze the lime wedge. Close the sandwich, cut on a diagonal cut for easy eating, and enjoy.
To serve, arrange 3 flautas on the plate, and layer shredded lettuce on top. Generously spoon on avocado sauce, and garnish with fresh chopped tomatoes. (If a little spice is desired add salsa verde.)
Grilled Cheese Bar
Matt Powers, University of Wisconsin-Milwaukee Grilled cheese sandwiches are made to order. Customers may choose from a variety of options and build their own grilled comfort, complete with chips and a pickle. Powell’s favorite is Gouda, apple, and raspberry mustard on country white.
Breads: Country White Bread Wheat Berry Bread Cheeses: American Cheddar Gouda Mozzarella Pepper Jack Provolone Swiss
Add-ons: Apples Artichokes Bacon Tomatoes Spreads: Chipotle Ranch Garlic Mayo Pesto Raspberry Mustard