Beef flautas by Lisa Homesick Texan
From twill10 14 years ago
- 2 minutes to make
- Serves 4
beefy mexican
Ingredients
- 2 pounds of chuck roast, cut into four-inch chunks shopping list
- 1 tablespoon fat: lard, bacon grease or canola oil shopping list
- 1 medium spanish onion, quartered shopping list
- 5 cloves of garlic, crushed shopping list
- 2-4 jalapenos, diced shopping list
- 1 pound tomatillos, quartered shopping list
- 1 cup cilantro chopped shopping list
- 2 tablespoons cumin shopping list
- salt and black pepper to taste shopping list
- juice of one lime shopping list
- 12 corn tortillas shopping list
- About 1 cup of canola oil shopping list
- salsa, lettuce, chopped cilantro, diced onions and sour cream for garnish shopping list
How to make it
- Method:
- Brown the cubed beef in the fat on medium heat in a large Dutch oven or pot (may have to do in batches). Add the onions, garlic, tomatillos, jalapenos, cumin, 1/2 cup of the chopped cilantro, four cups of water (or beer if you prefer), salt and pepper to taste.
- Bring to a boil and then lower to a simmer and cook for two hours until meat is tender. Remove beef from the pot, shred it and then toss it with the lime juice and some salt and black pepper.
- Wrap the tortillas in foil, and heat in a 350-degree oven for 10 minutes or until soft. Take each warmed tortilla and place two tablespoons of the shredded beef into it and roll tightly.
- Heat the canola oil in a large iron skillet and when oil is 350 degrees (or hot but not smoking), gently place three flautas into oil, seam side down, and cook on each side until crisp, 45 seconds per side.
- Serve immediately with salsa, chopped cilantro, onion and sour cream.
- Note: You certainly don’t have to use beef. You can make these with chicken, beans, fish or roasted vegetables. Just figure on having two cups of filling.
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