Beef flautas recipe
Share this recipe on FacebookCorn tortillas filled with cooked shredded beef, fried until crispy and served with sour cream, salsa, lettuce, tomato and coriander. The beef used in this flaoutas recipe is first browned, then slow cooked in a liquid flavored with garlic, onion, cumin, jalapenos and tomatillos. Flaoutas are a delicious main dish and an excellent alternative to chimichangas or fajitas.
Preparation time: 10 minutes, Cooking time: 150 minutes, Serves: 4 - 6
Ingredients
1 Tbsp vegetable oil
2 lb chuck roast, cut into four-inch cubes
1 medium onion, roughly chopped
4 - 5 cloves garlic, crushed
2-4 jalapenos, diced (adjust to taste)
1/2 cup chopped cilantro
1 lb tomatillos, quartered
2 Tbsp cumin
4 cups water or beer
Salt and black pepper to taste
Juice of one lime
12 corn tortillas
Vegetable oil for frying the flaoutas
To serve with
Lettuce
Sour cream
Salsa
Thinly sliced onion
1/2 cup chopped cilantro
Directions
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.
