Beef Flautas
From Taste of Home's Cooking for 2 Magazine Fall 2006. Posting for safe keeping!
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INGREDIENTS
Nutrition- 1⁄2
- 2tablespoons finely chopped onions
- 2tablespoons canned diced green chiles
- 1
- 1⁄4teaspoon ground cumin
- 1⁄4teaspoon salt
- 1dash pepper
- 1 1⁄2 - 2cups water
Salsa Verde
- 2tomatillos, husks removed and rinsed, chopped
- 2tablespoons finely chopped onions
- 1teaspoon canola oil
- 2teaspoons canned diced green chiles
- 2teaspoons minced fresh cilantro
- 4
- 1dash salt & pepper
- 2(8 inch) flour tortillas
- oil (for deep frying)
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DIRECTIONS
- In a small saucepan, combine the first seven ingredients; add enough water just to cover. Bring to a boil. Reduce heat. Cover and simmer for 55 minutes or until meat is tender.
- Meanwhile, in a small nonstick skillet, saute tomatillos and onion in oil until tender. Remove from the heat; stir in the chillies, cilantro, garlic, salt and pepper. Cool slightly. Process in a food processor or blender until pureed. transfer to a small bowl; cover and refrigerate until serving.
- Remove meat from saucepan. Strain liquid, reserving onion mixture. When meat is cool enough to handle, shred with two forks. Combine onion mixture and meat; divide between tortillas. Roll up and secure with toothpicks.
- In an electric skillet or deep fat fryer, heat oil to 375. Cook flautas until golden brown, turning to cook all sides. Drain on paper towels. Serve with the salsa verde.
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