Beef Flautas Recipe

Ingredients for Beef Flautas

• Boneless Beef Chuck Roast
• Onions
• Canned Diced Green Chiles
• Garlic Clove
• 1 teaspoon ground cumin
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• Water
• 1 lb tomatillos (husked and roughly chopped)
• Canola Oil
• Fresh Cilantro
• Garlic Cloves
• Salt & Pepper
• Flour Tortillas
• 2 tablespoons olive oil

How to Make Beef Flautas

1. In a small saucepan, combine 1 lb beef stew meat, 1 medium onion (chopped), 2 cloves garlic (minced), 1 teaspoon ground cumin, 1/2 teaspoon chili powder, 1/4 teaspoon oregano, and 1 bay leaf.
2. Add enough water to just cover the beef.
3. Bring to a boil over high heat.
4. Reduce heat to low, cover, and simmer for 55 minutes, or until the beef is very tender.
5. Meanwhile, in a small nonstick skillet, sauté 1 lb tomatillos (husked and roughly chopped) and 1/2 medium onion (chopped) in 2 tablespoons olive oil until tender, about 8-10 minutes.
6. Remove from heat and stir in 2-3 serrano chiles (seeded and minced), 1/2 cup chopped cilantro, 1 clove garlic (minced), 1/2 teaspoon salt, and 1/4 teaspoon black pepper.
7. Let the tomatillo mixture cool slightly, then process in a food processor or blender until smooth.
8. Transfer the salsa verde to a small bowl, cover, and refrigerate until serving.
9. Once the beef is cooked, remove it from the saucepan and strain the cooking liquid, reserving the onion mixture from the liquid.
10. When the beef is cool enough to handle, shred it with two forks.
11. Combine the shredded beef with the reserved onion mixture.
12. Divide the beef mixture evenly among 12 corn or flour tortillas.
13. Roll up the tortillas tightly and secure each with a toothpick.
14. In an electric skillet or deep fryer, heat about 2 inches of vegetable oil to 375°F (190°C).
15. Carefully place the flautas in the hot oil and cook until golden brown, turning occasionally, about 2-3 minutes per side.
16. Remove the flautas from the oil and drain on paper towels.
17. Serve immediately with the chilled salsa verde.