Beef Flautas 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 Printed from tasteofhome.com Jul 25, 2008 Copyright Reiman Media Group, Inc © 2008

-----------------------Fold------------------------ Beef Flautas cont. 2 teaspoons minced fresh cilantro 4 garlic cloves, minced Dash salt and pepper 2 flour tortillas (8 inches) Oil for deep-fat frying 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 Printed from tasteofhome.com Jul 25, 2008 Copyright Reiman Media Group, Inc © 2008

Beef Flautas 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. Printed from tasteofhome.com Jul 25, 2008 Copyright Reiman Media Group, Inc © 2008