Mexican recipes
Beef flautas
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160 min
Serves 4 - 6
Mexican
Ingredients
- 1 tbsp vegetable oil 15 ml vegetable oil
- 2 lb chuck roast (cut into four-inch cubes) 905 g chuck roast (cut into four-inch cubes)
- 1 medium onion, roughly chopped 1 medium onion, roughly chopped
- 4–5 clove garlic (crushed) 4–5 clove garlic (crushed)
- 2-4 jalapenos, diced (adjust to taste) 2-4 jalapenos, diced (adjust to taste)
- 1/2 cup chopped cilantro 120 ml chopped cilantro
- 1 lb tomatillos (quartered) 455 g tomatillos (quartered)
- 2 tbsp cumin 30 ml cumin
- 4 cup water or beer 960 ml water or beer
- Salt and black pepper to taste Salt and black pepper to taste
- Juice of one lime Juice of one lime
- 12 corn tortillas 12 corn tortillas
- Vegetable oil for frying the flaoutas Vegetable oil for frying the flaoutas
- To serve with To serve with
- Lettuce Lettuce
- Sour cream Sour cream
- Salsa Salsa
- Thinly sliced onion Thinly sliced onion
- 1/2 cup chopped cilantro 120 ml chopped cilantro
Method
Cook the beef
Add the vegetable oil and cubed beef in a large pot over medium high heat and brown. Add the onions, garlic, jalapenos, chopped cilantro, tomatillos, cumin and stir well. Add the beer or water and season with salt and pepper to taste. Bring to a boil, lower heat and simmer for 2 to 2 1/2 hours, until the beef is tender.
When the beef is cooked remove it from the pot and set aside to cool. Shred the meat and place it in a large bowl. Add the lime juice, taste and adjust with more salt and pepper to taste.
Heat the tortillas
Wrap the tortillas in aluminum foil and heat them in a 350 degrees F (175 degrees C) preheated oven for 10 minutes or until soft.
Assemble the flaoutas
Take a warmed tortillas and place two tablespoons of the shredded beef into it. Roll tightly and place seam side down on a large dish. Repeat with the rest of the tortillas.
Cook the flaoutas
Heat the vegetable oil in a large frying pan or skillet, place the flautas seam side down and cook for about 40 seconds to a minute per side, until crisp and golden brown. Remove and place on paper towels.
Serve immediately on a bed of lettuce, topped with sour cream, salsa and garnished with onion slices and cilantro.
Add the vegetable oil and cubed beef in a large pot over medium high heat and brown. Add the onions, garlic, jalapenos, chopped cilantro, tomatillos, cumin and stir well. Add the beer or water and season with salt and pepper to taste. Bring to a boil, lower heat and simmer for 2 to 2 1/2 hours, until the beef is tender.
When the beef is cooked remove it from the pot and set aside to cool. Shred the meat and place it in a large bowl. Add the lime juice, taste and adjust with more salt and pepper to taste.
Heat the tortillas
Wrap the tortillas in aluminum foil and heat them in a 350 degrees F (175 degrees C) preheated oven for 10 minutes or until soft.
Assemble the flaoutas
Take a warmed tortillas and place two tablespoons of the shredded beef into it. Roll tightly and place seam side down on a large dish. Repeat with the rest of the tortillas.
Cook the flaoutas
Heat the vegetable oil in a large frying pan or skillet, place the flautas seam side down and cook for about 40 seconds to a minute per side, until crisp and golden brown. Remove and place on paper towels.
Serve immediately on a bed of lettuce, topped with sour cream, salsa and garnished with onion slices and cilantro.
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