Created by Goan chef Francisco Marques, this is La Porte’s take on the classic, hot curry that is called vindaloo.
Pork verde enchiladas were a huge hit when I made them this week. I’m sure they’ll be a huge hit when I make them next month, too.
Traditionally these are prepared with cheese fillings, but a cooked meat mixture, or a combination of meat, dried fruits and nuts also works well.
The word “flauta” (flaow-tah) means “flute” in Spanish, an allusion to the rolled shape of the tortillas in this dish.
This sauce will keep for weeks in the refrigerator. Use it to spice up eggs, sandwiches, soups, and seafood.
Chicken is not an everyday dish in Afghanistan, as few are raised, and they are only served at very special meals. Parts can be used, or an entire chicken.
And beef is a traditional filling for empanadas that are a very popular appetizer, snack and/or picnic fare in Argentina.