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Ingredients
- 2 lb boneless beef chuck cut into 2-inch pcs
- 2 x onions
- 3 x garlic cloves
- 1 tsp salt
- 2 Tbsp. extra virgin olive oil
- 1/2 c. tomato sauce
- 1 x fresh or possibly pickled jalapeno chili or possibly to taste seeded and minced (wearrubber gloves)
- 3/4 tsp grnd cumin
- Â Â twelve 7-inch tortillas warmed (procedure follows)
- Â Â vegetable oil for frying flautas
- 3 c. shredded romaine or possibly iceberg lettuce
- Â Â guacamole and lowfat sour cream as accompaniments
Directions
- Make the filling:In a large saucepan combine the beef, 1 of the onions, sliced, 1 of the garlic cloves, the salt, and water to cover, bring the water to a boil, and simmer the mix, covered partially, for 1 1/2 to 2 hrs, or possibly till the beef is tender. Let the beef cold in the broth, drain it, reserving 1/3 c. of the broth, and with forks shred it. In a large skillet cook the remaining onion, chopped, and the remaining 2 garlic cloves, chopped, in
- the oil over moderately low heat, stirring, till the onion is softened, add in the shredded beef, the tomato sauce, the chili, the cumin, the reserved broth, and salt and pepper to taste, and simmer the mix, stirring, for 3 to 5 min, or possibly till it is thickened. Let the filling cold.
- Working with 1 warmed tortilla at a time and keeping the others covered, spread about 2 rounded Tbsp. of the filling down the center of each tortilla, roll up the tortillas, enclosing the filling, and secure the ends closed with wooden picks. Keep the rolled tortillas covered with plastic wrap. The flautas may be prepared up to this point 2 hrs in advance and kept covered tightly with plastic wrap and chilled.
- In a large skillet heat 1/2 inch of the oil over moderately high heat till it is warm but not smoking, in it fry the flautas in batches, turning
- them, for 1 to 2 min, or possibly till they are crisp, and transfer them with tongs as they are fried to paper towels to drain. Spread the lettuce on a
- platter or possibly divide it among 6 plates, arrange the flautas on it, and top them with the guacamole and the lowfat sour cream.
- To hot tortillas:In the oven: Stack 6 tortillas at a time wrap each stack in foil, and heat
- the tortillas in the middle of a preheated 325F. oven for 5 min for corn tortillas and 15 min for flour tortillas. (If the tortillas are very dry to begin with, pat each tortilla between dampened hands before stacking them.)
- In the microwave: Stack 6 tortillas at a time, wrap each stack in a microwave-safe plastic bag, and heat the tortillas in a microwave oven at high power (100%) for 30 seconds to 1 minute, or possibly till they are heated through and pliable.
- Serves 6.
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