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Add a photoServings: 6
Ingredients
- 2 lb boneless beef chuck cut 2" pcs
- 1 x onion sliced
- 1 x onion chopped
- 1 x garlic clove left whole
- 2 x garlic cloves chopped
- 1 tsp salt
- 2 Tbsp. extra virgin olive oil
- 1/2 c. prepared tomato sauce
- 1 x fresh or possibly pickled jalapeno chile seeded, chopped (or possibly to taste - wear rubber gloves)
- 3/4 tsp grnd cumin Freshly-grnd black pepper to taste
- 12 x corn tortillas - (7" dia) warmed Vegetable oil for frying flautas
- 3 c. shredded romaine or possibly iceberg lettuce Guacamole Lowfat sour cream Favorite salsa
Directions
- In a large saucepan, combine the beef, sliced onion, whole garlic, 1 tsp. salt, and sufficient water to cover. Bring to a boil, lower the heat, and simmer, covered partially, till the beef is tender, about 1 1/2 to 2 hrs. Let the beef cold in the broth and drain it, reserving 1/3 c. of the broth. Using 2 forks, shred the beef and set aside.
- Heat the oil in a large skillet over moderately-low heat. Cook the chopped onion and garlic, stirring occasionally, till softened. Add in the beef, tomato sauce, chile, cumin, reserved broth, and salt and pepper, and simmer, stirring, till thickened, about 3 to 5 min. Let the beef filling cold.
- Working with 1 warmed tortilla at a time, and keeping the others covered with a kitchen towel, 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.
- Pour sufficient oil into a straight-sided skillet to reach about 1/2-inch up the sides. Heat the oil over moderately-high heat till it is warm but not smoking. Fry the flautas in batches, turning them, till crisp, about 2 min. Transfer them with tongs to a paper towel-lined plate to drain. Spread the lettuce on a platter or possibly divide it among 6 plates, arrange the flautas on it, and top them with guacamole, lowfat sour cream, and salsa.
- Comments: 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 325 degrees oven for 5 min. (If the tortillas are very dry to begin with, pat each tortilla between dampened hands before stacking them.) Alternatively, to hot them in a microwave oven: Stack 6 tortillas at a time, wrap each stack in a microwave-safe plastic bag, and heat in a microwave oven at high power for 30 seconds to 1 minute, or possibly till they are heated through and pliable.
- This recipe yields 6 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 236g | |
| Recipe makes 6 servings | |
| Calories 511 | |
| Calories from Fat 278 | 54% |
| Total Fat 31.01g | 39% |
| Saturated Fat 10.85g | 43% |
| Trans Fat 0.0g | |
| Cholesterol 121mg | 40% |
| Sodium 592mg | 25% |
| Potassium 528mg | 15% |
| Total Carbs 22.27g | 6% |
| Dietary Fiber 3.8g | 13% |
| Sugars 2.88g | 2% |
| Protein 35.29g | 56% |
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