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Beef flautas | Homesick Texan

Beef flautas

Cook Time 3 hours
Servings 8
Author Lisa Fain

Ingredients

  • 2 pounds chuck roast, cut into 4-inch chunks
  • 1 tablespoon bacon grease or canola oil
  • 1 medium Spanish onion, quartered
  • 5 cloves garlic, crushed
  • 1 pound tomatillos, husked and quartered
  • 2-4 jalapenos, seeded and diced
  • 1 cup chopped cilantro
  • 2 tablespoons ground cumin
  • 1 tablespoon kosher salt
  • 1 tablespoon lack pepper
  • 2 tablespoons freshly squeezed lime juice
  • 12 corn tortillas
  • Oil, for frying
  • Salsa, cilantro, diced onions, and sour cream for garnishing

Instructions

  1. Brown the cubed beef in the fat on medium heat in a large Dutch oven or pot (may have to do in batches). Add the onions, garlic, tomatillos, jalapenos, cumin, 1/2 cup of the chopped cilantro, 4 cups of water, salt, and pepper.

  2. Bring to a boil and then lower to a simmer uncovered for 2 hours until meat is tender. Remove beef from the pot, shred it and then toss it with the 2 tablespoons pan juices, the lime juice, then taste and adjust seasonings.   

  3. Wrap the tortillas in foil, and heat in a 350° F oven for 10 minutes or until soft. Take each warmed tortilla and place 2 tablespoons of the shredded beef into it and roll tightly.

  4. Heat 1 1/2 inches of canola oil in a large iron skillet and when oil is 350° F (or hot but not smoking), gently place 3 flautas into oil, seam side down, and cook on each side until crisp, 45 seconds per side. (If you don't have a thermometer, you can stick a wooden spoon into the oil and if it bubbles around it, the oil should be hot enough.) 

  5. Serve immediately with salsa, chopped cilantro, onion and sour cream.