Bonnies Mexican Steak Flautas Food

STEAK FLAUTAS

Steps:

• Season steak with cumin, chili powder, garlic powder, onion powder, and salt. Set aside and allow to marinate for about 30 minutes.
• Heat 1 tablespoon of oil in a pan over medium-high heat. Saute onion and bell pepper in the hot oil until they are soft, 5 to 7 minutes. Transfer vegetables to a plate.
• Preheat the oven to 350 degrees F (175 degrees C). Spray a large baking sheet with cooking spray.
• Heat another tablespoon of oil in the same pan over medium-high heat. Saute the steak until no longer pink, 5 to 7 minutes.
• Place 6 tortillas on the prepared baking sheet and add a handful of Monterey Jack cheese to each.
• Bake in the preheated oven until the cheese melts, 2 to 3 minutes. Remove from the oven and add veggies and meat to each tortilla. Roll up and turn seam side-down. Brush with remaining vegetable oil. Return to the oven and bake until tortillas crisp up, 8 to 10 minutes. Repeat with remaining tortillas.

BEEF FLAUTAS

Steps:

• In a Dutch oven, heat oil over medium heat. Brown brisket on all sides. Add onions, peppers, water and seasonings. Bring to a boil. Reduce heat; simmer, covered, 1 to 1-1/2 hours or until meat is tender., Remove meat; cool slightly. Shred meat with 2 forks. Drain onion mixture; add to meat. Spoon 1/4 cup beef mixture down the center of each tortilla. Roll up and secure with toothpicks. In a cast-iron or electric skillet, heat oil to 375°. Fry flautas, in batches, for 1 minute on each side or until golden brown., Drain on paper towels. Remove toothpicks. If desired, serve with toppings.

CRISPY FLAUTAS

Steps:

• Heat 1 teaspoon vegetable oil in a skillet over medium heat. Stir in the bell pepper and onion; cook and stir until the onion has softened and turned translucent, about 5 minutes. Increase heat to medium-high and stir in the chicken breast. Cook and stir until the chicken breast is no longer pink in the center, about 10 minutes. Shred the chicken using two forks. Stir in the taco seasoning and water. Simmer until the liquid has evaporated, stirring occasionally, about 10 minutes. Stir in the Cheddar cheese, then remove from heat, and set aside.
• Lightly brush each corn tortilla will a layer of salsa. Spread about 2 tablespoons of the chicken mixture in a line along the bottom edge of the tortilla. Tightly roll the tortilla into a cylinder, and secure the ends with one or two toothpicks. Repeat with remaining tortillas.
• Heat 2 cups vegetable oil in a large skillet to 375 degrees F (190 degrees C).
• Fry the flautas in the preheated oil, no more than 4 at a time, until golden and crisp, about 4 minutes. Drain the flautas on a paper towel-lined plate. Discard toothpicks and top finished flautas with remaining salsa.

STEAK TAMPIQUENA (MEXICAN STEAK)

Steps:

• Heat olive oil in pan.
• Sautee onion, garlic and tomato for 3 minutes or until tender.
• Set mixture aside.
• Preheat oven to broil.
• Cut green chile into long strips and set aside.
• Sprinkle seasoning salt on both sides of steak.
• Broil steaks (I broil the thin cuts 3-4 minutes) on one side.
• Remove from oven and place mixture of tomato, onion and garlic evenly on unbroiled side of steaks.
• Top with 2-3 strips of green chile.
• Next,place a slice of cheese on top of each steak (you will cover mixture and green chile strips with cheese slice.) Broil until steak is done and cheese is melted (about 3 minutes).
• Serve and enjoy!

BONNIE'S MEXICAN STYLE STEAK

Steps:

• 1. Note: Follow recipe as written. Don't add salt.
• Trim and remove all fat from the steak. Make sure steak is the same thickness, not more than 1 inch thick.
• Lay steak on a cutting board and sprinkle with garlic powder, and flatten with mallet, turn steak over and do the other side.
• In a medium skillet with a tight fitting lid, brown steak in olive oil, get a nice sear on both sides. Make sure the steak just fits in the skillet. Deglaze the skillet with a little sherry and stir the meat around in it.
• Drain tamales, reserving the sauce. Unwrap tamales and cut in thirds, set aside. You will add them at the end.
• Combine reserved tamale sauce, 10 ounces of enchilada sauce (measure it) and 1/2 cup of water, whisk and pour over steak in skillet.
• Cover and simmer until meat is tender, about 1 hour or a few minutes more until it is fork tender.
• When the steak is tender, add tamale pieces and warm through..
• Use the wonderful gravy to spoon over potatoes and steak. Enjoy!
• Cook's Tip: The big surprise to me was what happened with the gravy. It becomes dark and rich and the flavor is divine! It also thickens beautifully with no help from me! A definite keeper in this house.
• Serve with mashed potatoes. We like to serve the steak with my https://www.justapinch.com/recipes/side/potatoes/spanish-potatoes.html?r=1 as depicted in the photo.

BONNIE'S MEXICAN STEAK FLAUTAS

Steps:

• Cut the steak at an angle into thin strips and fry fast in 1 tablespoon of hot oil.
• In a mixing bowl, combine chili powder, salt, oregano, garlic powder and red wine vinegar, and add the meat and toss.
• Heat about 1/2 inch of oil in a 2 quart sauce pan, and fry the corn tortillas until limp but not browned, about 5 seconds. Drain tortillas on paper towels
• Place meat in the tortillas. Roll into a flute shape, and let about 1/2 inch hang out at ends of tortillas. Fry the flautas in hot oil until crisp and light brown. Serve immediately with Avocado Sauce.
• AVOCADO SAUCE: Mash 2 avocados, and stir in 2 teaspoons of lemon juice (use fresh lemons) add the salt and the sour cream, blend well. Top with 1 teaspoon grated lemon.
• These are addictive! You might want to double the recipe. Enjoy!

FLAUTAS

Steps:

• In a nonstick frying, pan cook meat until no pink remains.
• Drain excess fat and add pepper, onion, and garlic cook until veggies are tender.
• Stir in oregano, cumin, salt, cinnamon, and cloves.
• Cover and cook over low heat for 3 minutes stirring occasionally.
• Remove from heat and set aside.
• Heat a nonstick pan at a medium-low heat.
• For each flauta: warm a tortilla on each side in the pan (until it bends readily, not to brown it).
• Spread 2 tablespoons of the meat filling across the center of the tortilla (all the way to the edges).
• Roll up so that the filling is in the middle and secure with a wooden toothpick.
• In a medium to large saucepan, heat 2 to 3 inches of oil to med-high heat.
• Fry 3 or 4 flautas at a time (don't overcrowd) about 3 minutes or until crisp and golden.
• Turn as required to brown them evenly all over.
• Use tongs to lift the flautas from oil and tip to allow excess fat to drain out of each end.
• Drain on paper towels and keep warm in a 300F oven while frying remaining flautas.
• Remove toothpicks and serve with salsa and sour cream.

SHREDDED BEEF FLAUTAS

Steps:

• Make the filling:
• In a large saucepan combine the beef, 1 of the onions, sliced, 1 of the garlic cloves, the salt, and water to cover, bring the water to a boil, and simmer the mixture, covered partially, for 1 1/2 to 2 hours, or until the beef is tender. Let the beef cool in the broth, drain it, reserving 1/3 cup of the broth, and with forks shred it. In a large skillet cook the remaining onion, minced, and the remaining 2 garlic cloves, minced, in the oil over moderately low heat, stirring, until the onion is softened, add the shredded beef, the tomato sauce, the chili, the cumin, the reserved broth, and salt and pepper to taste, and simmer the mixture, stirring, for 3 to 5 minutes, or until it is thickened. Let the filling cool.
• Working with 1 warmed tortilla at a time and keeping the others covered, spread about 2 rounded tablespoons 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 hours in advance and kept covered tightly with plastic wrap and chilled.
• In a large skillet heat 1/2 inch of the oil over moderately high heat until it is hot but not smoking, in it fry the flautas in batches, turning them, for 1 to 2 minutes, or until they are crisp, and transfer them with tongs as they are fried to paper towels to drain. Spread the lettuce on a platter or divide it among 6 plates, arrange the flautas on it, and top them with the guacamole and the sour cream.
• To warm 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°F. oven for 5 minutes for corn tortillas and 15 minutes for flour tortillas. (If the tortillas are very dry to begin with, pat each tortilla between dampened hands before stacking them.)
• In the microwave: Stack 6 tortillas at a time, wrap each stack in a microwave-safe plastic bag, and heat the tortillas in a microwave oven at high power (100%) for 30 seconds to 1 minute, or until they are heated through and pliable.