Beef Flautas
Cooking for 2
Zippy salsa verde is the dipping sauce of choice for these ethnic delights. “This deep-fried Mexican dish became one of our favorites after our three daughters left the nest,” says Esther Danielson of Lake Arrowhead, California.
SERVINGS: 2
CATEGORY: Main Dish
METHOD: Deep-Frying
TIME: Prep: 1-1/4 hours Cook: 5 min.
Ingredients:
- 1/2 pound boneless beef chuck roast, cubed
- 2 tablespoons finely chopped onion
- 2 tablespoons canned chopped green chilies
- 1 garlic clove, minced
- 1/4 teaspoon ground cumin
- 1/4 teaspoon salt
- Dash pepper
- 1-1/2 to 2 cups water
- SALSA VERDE:
- 2 tomatillos, husks removed and rinsed, chopped
- 2 tablespoons finely chopped onion
- 1 teaspoon canola oil
- 2 teaspoons canned chopped green chilies
- 2 teaspoons minced fresh cilantro
- 4 garlic cloves, minced
- Dash salt and pepper
- 2 flour tortillas (8 inches)
- Oil for deep-fat 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 chilies, 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 salsa verde. Yield: 2 servings.