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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
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

Printed from tasteofhome.com Jul 25, 2008

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Beef Flautas cont.

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.