Description
These beef flautas are delicious! Serve with salsa, sour cream, and guacamole.
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
Instructions
- 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.
Servings: 6