|Salted Pollock Baked Taquitos|
|Bacala Rico D=Salted Fish|
Today’s post is all about the main dish, baked flautas. After soaking and rinsing the fish for 3 days to remove the salt and refresh the pollock I decided to cook it on low heat in the slow cooker with canned tomatoes, chicken broth, cumin and onion powder for 4 hours. I removed the fish from the crock pot and it literally fell apart. I then rolled the pollock in the corn tortillas and brushed them with olive oil. They baked about 15 to 20 minutes. I served them topped with homemade guacamole, tomatoes and green onion. They were delicious. Many times they are deep fried but I prefer this method.
Side note: When made with corn tortillas they are called taquitos and when made with flour tortillas they are called flautas.
12 ounces Bacala Rico choice boned salted pollock fillets
14.5 ounce cans whole tomatoes
2 cups chicken broth
1 teaspoon cumin
½ teaspoon onion powder
12 corn tortillas
2 stalks green onion, sliced thinly
1 pint cherry tomatoes, cut into fourths
Preheat your oven to 425 degrees.
Over a lit flame on medium heat place tortilla on the burner a minute or so on each side. The heat will help soften the tortillas so they are easier to roll.
Add a large tablespoon of shredded fish to each prepped tortilla and roll up placing seam side down.
|Preparing the taquitos|
Brush the top of the taquitos lightly with olive oil. Bake for 15-20 minutes, until crispy and golden brown. Remove from oven and let sit a few minutes before topping with guacamole, tomatoes and scallions.
CFE International offers a number of brands of salt fish: Buena Ventura, Cristobal, BacalaRico, and Isla Brisa. You can find BacalaRico pollock at the Los Altos Ranch Markets here in Arizona.
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