So my friend, Melissa, posted this RECIPE that she got from The Homesick Texican. So here I am, trying it for the first time. I’m excited! When Melissa did her version of the recipe, she put the beef in the crockpot for 8-10 hours. That works better for me than thawing it, cutting it, cooking it… etc. So there you have it. I stuck mine in the crockpot.
The only two things I didn’t have readily available were jalapenos and fresh cilantro. I don’t think my hubbyman would appreciate the jalapenos anyway.
Anyway – so here’s how I’m making this recipe.
So here’s the recipe:
2 pounds of chuck roast, cut into four-inch chunks
1 tablespoon fat: lard, bacon grease or canola oil
1 medium Spanish onion, quartered
5 cloves of garlic, crushed
2-4 jalapenos, diced
1 pound tomatillos, quartered
1 cup cilantro chopped
2 tablespoons cumin
Salt and black pepper to taste
Juice of one lime
12 corn tortillas
About 1 cup of canola oil
Salsa, lettuce, chopped cilantro, diced onions and sour cream for garnishing
Brown the cubed beef in the fat on medium heat in a large Dutch oven or pot (may have to do in batches). Add the onions, garlic, tomatillos, jalapenos, cumin, 1/2 cup of the chopped cilantro, four cups of water (or beer if you prefer), salt and pepper to taste.
Bring to a boil and then lower to a simmer and cook for two hours until meat is tender. Remove beef from the pot, shred it and then toss it with the lime juice and some salt and black pepper.
Wrap the tortillas in foil, and heat in a 350-degree oven for 10 minutes or until soft. Take each warmed tortilla and place two tablespoons of the shredded beef into it and roll tightly.
Heat the canola oil in a large iron skillet and when oil is 350 degrees (or hot but not smoking), gently place three flautas into oil, seam side down, and cook on each side until crisp, 45 seconds per side.
Serve immediately with salsa, chopped cilantro, onion and sour cream.
Note: You certainly don’t have to use beef. You can make these with chicken, beans, fish or roasted vegetables. Just figure on having two cups of filling.