Shredded Beef Flautas Food

BEEF FLAUTAS

Steps:

• 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.
• Preheat the oven to 350 degrees F (175 degrees C). Grease a cookie sheet.
• Remove beef from the pot, shred with 2 forks, and toss with remaining cilantro, lime juice, and more salt and pepper.
• 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.
• 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.

FLAUTAS

Steps:

• Heat shredded brisket in a skillet with salt, cumin and black/cayenne peppers.
• Make sure spices are well incorporated into the meat.
• Warm corn tortillas in 250 degree oven until soft.
• Place about 2 tablespoons of meat in a line down the middle of each tortilla.
• Roll up each tortilla tightly and secure with a toothpick.
• Fry flautas in hot shortening or oil, turning until all sides are crisp.
• Serve immediately with sour cream, shredded lettuce, and sliced tomato.

CRISPY BEEF FLAUTAS

Steps:

• Season both sides of the chuck roast with the adobo seasoning. Add the oil to a Dutch oven or large pot with lid over medium high heat. Sear the roast on all sides until browned, about 8-10 minutes. Remove and cut into quarters. A
• Add beef back to the pot and along with the tomatillos, onion, garlic, jalapeños, cumin, salt and pepper and enough water to cover by an inch (about 4+ cups).
• Bring to a boil, lower heat to simmer and cover. Cook for 2 hours and meat is fork tender. Remove beef from the pot, shred in a bowl and add 1/4 cup of braising liquid, and some of the vegetables (optional), tossing to coat and mix in. Discard remaining.
• Heat tortillas in microwave for a minute or in a 350°F oven (5 minutes) wrapped in a moistened paper towel until soft.
• Place 2-3 tablespoons of the shredded beef into each tortilla and roll tightly. Secure closed with a toothpick. I often times will press two rolled flautas side by side, flap ends touching, and skewer in the middle with a tooth pick (as pictured), keeping two secured (optional).
• Heat vegetable oil or lard in a large cast iron skillet or deep fryer until oil reaches 350°F. Carefully lower 2-4 flautas into the hot oil and cook on each side until crisp, 1-2 minutes.
• Serve immediately with cheese sprinkled and melted on top or with condiments of choice like guacamole, Mexican crema, sour cream, crumbled Cotija cheese or salsa.

MEXICAN-STYLE CHICKEN FLAUTAS

Steps:

• Saute the onions on medium heat until translucent (around 5 minutes), then add the minced garlic and simmer for 2 more minutes.
• Add the chopped tomatoes and the shredded chicken. Cook over medium heat for 5 minutes, allowing the tomatoes to cook down slightly. Remove from heat.
• Add ⅙ of the filling to each flour tortilla. It's best to add the filling closer to one side, so they can easily be rolled tightly. Be sure not to use too much filling in the flauta and to spread it evenly.
• Heat the oil in a large skillet over medium heat. Add each flauta, seam side down to the pan. Cook for 3-5 minutes, rolling them occasionally to obtain an even fry.
• Remove from pan to cool on a wire rack. Garnish with shredded lettuce, cheese and pico de gallo. Serve with salsa and/or sour cream.

BEEF FLAUTAS

Steps:

• 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 chillies, 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 the salsa verde.

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.

MEXICAN SHREDDED BEEF

Steps:

• Pat away the excess moisture from the exterior of the roast using a paper towel, and combine all of the spices in a small mixing bowl. Sprinkle the roast with half of the spice mixture. Rub it and pat the make sure it sticks. Then, sprinkle over 2 tablespoons of flour and rub that all over the roast as well. Set the roast aside.
• Add the 2 tablespoons of oil to a large pan over medium-high heat and allow to come to temperature. Add the beef and sear for 3-4 minutes on each side, and transfer to the slow cooker.
• Sprinkle the remaining 2 tablespoons of flour into the pan and whisk to combine. Add in the beef broth one big splash at a time, whisking after each addition. Allow the mixture to simmer for about 2 minutes, then add the adobo sauce and crushed tomatoes.
• Stir, remove from the heat, and carefully pour (or ladle) over the beef.
• Cover and cook on the high setting for 4 hours or on low for 6 1/2 to 8 hours.
• Shred the beef, return to the slow cooker, stir, and serve!

SHREDDED BEEF FLAUTAS RECIPE

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.