Beef Flautas

From Taste of Home's Cooking for 2 Magazine Fall 2006. Posting for safe keeping!
- Ready In:
- 1hr 20mins
- Serves:
- Units:
2
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ingredients
- 1⁄2 lb boneless beef chuck roast
- 2 tablespoons finely chopped onions
- 2 tablespoons canned diced green chiles
- 1 garlic clove, minced
- 1⁄4 teaspoon ground cumin
- 1⁄4 teaspoon salt
- 1 dash pepper
- 1 1⁄2 - 2 cups water
-
Salsa Verde
- 2 tomatillos, husks removed and rinsed, chopped
- 2 tablespoons finely chopped onions
- 1 teaspoon canola oil
- 2 teaspoons canned diced green chiles
- 2 teaspoons minced fresh cilantro
- 4 garlic cloves, minced
- 1 dash salt & pepper
- 2 (8 inch) flour tortillas
- oil (for deep frying)
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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RECIPE MADE WITH LOVE BY
@Shelby Jo
Contributor
@Shelby Jo
Contributor
"From Taste of Home's Cooking for 2 Magazine Fall 2006. Posting for safe keeping!"
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Flour tortillas all the way on this one because you won't get that delicious chewy and crunchy texture if you use corn!! I really liked this recipe because I am a huge fan of Chalupas. But no cilantro because I hate it and i added heavy cream and queso fresco to the sauce and shredded beef. They were delicious! Thanks again!Reply
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These flautas were easy to make and the meat turned out very tasty. I used corn tortillas for the flautas because I prefer the taste over the flour tortillas when it comes to flautas. However, I found that the salsa verde was too overpowering with the 4 garlic cloves. The only taste that came through was the garlic. I will try making this again with 1 or 2 small garlic heads next time so I can taste the flavors of the other ingredients like the cilantro and onions. Thanks for the recipe.1Reply