Name: Beef Flautas
Prep time: 1 h 15 min
Cook time: 5 min
Total time: 1 h 20 min
Yield: 2 serving(s)
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; 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)

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Recipe by Shelby Jo

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From Taste of Home's Cooking for 2 Magazine Fall 2006. Posting for safe keeping!

Ready In:: 1hr 20mins
Serves:
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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

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@Shelby Jo

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"From Taste of Home's Cooking for 2 Magazine Fall 2006. Posting for safe keeping!"

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review by michellemorrone79

3/2/2019

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!

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photo by CarolAT

8/28/2008

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review by CarolAT

8/28/2008

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.

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creation by Shelby Jo

8/4/2008

From Taste of Home's Cooking for 2 Magazine Fall 2006. Posting for safe keeping!