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.

One half of a red onion chopped. 
Several tablespoons of preminced garlic.  Juice of two limes (because I have a larger roast than Texican does).  Zest from one lime (because that gives out the most flavor).  A couple palm fulls of dried cilantro and cumin.  Salt and pepper.  2 cups of water. 
My beef is frozen.  So I’ll set the crockpot on high for a couple hours then move it down to low.  
So when the beef is cooked all the way through and practically falling apart, shred with forks or tongs like this.

Before you start frying up the flautas, you need to make your tortillas more flexible.  I used flour tortillas because Jason prefers them over corn.  Anyway – stick them in tin foil and bake them in the oven at 350 for 10 minutes.
 Get everything done before you start frying – such as getting the rice cooked and the cheese shredded.  then there’s the chopping of veggies to go in the flautas (olives and tomatoes for us) and of course heating up the oil.
Fill up your flauta with what you like.
Roll ‘er up and fry her in canola oil on medium heat (let the oil heat up first) for 45ish seconds on each side.  Yummy.
See this?  I doctored up some rice just by stirring some salsa in it.  Easy peasy!
Everything’s better w/ a dollop of sour cream. 😉

So here’s the recipe:

Beef flautas 
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.