Beef Flautas

Ingredients

  • 1 tablespoon canola oil
  • 2 pounds boneless beef chuck roast, cut into chunks
  • 1 pound tomatoes, chopped
  • 4 cups water
  • 1 medium onion, chopped
  • 4 medium jalapeno peppers, diced
  • 1 cup chopped fresh cilantro, divided
  • 5 cloves garlic, smashed
  • 2 tablespoons ground cumin
  • salt and ground black pepper to taste
  • 2 medium limes, juiced
  • 1 cup shredded Monterey Jack cheese
  • 12 (6 inch) flour tortillas, warmed
  • Directions

  • Step 1

    Heat oil in a large Dutch oven or pot over medium heat. Add beef and saute, working in batches if needed, until browned, 5 to 7 minutes. Add tomatoes, water, onion, jalapenos, 1/2 cup cilantro, garlic, cumin, salt, and pepper; bring to a boil. Lower heat to a simmer and cook until meat is tender, about 2 hours.

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  • Step 2

    Preheat the oven to 350 degrees F (175 degrees C). Grease a cookie sheet.

  • Step 3

    Remove beef from the pot, shred with 2 forks, and toss with remaining cilantro, lime juice, and more salt and pepper.

  • Step 4

    Take each tortilla and place 2 tablespoons of the shredded beef and some Monterey Jack cheese into it. Roll tightly and place on the prepared cookie sheet.

  • Step 5

    Bake in the preheated oven until flautas are golden and crisp, about 15 minutes, turning once halfway through. Remove from the oven and cut in half before serving.

  • Cook's Note:

    You can make this with any meat. You can use beer in place of water.

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