Thursday, September 30, 2010

Shredded Beef Flautas

We have a tiny fridge/freezer. Needless to say it gets pretty full quite easily. I had a brisket just chillin in there taking up quite a bit of room so when I found this recipe, I decided to give it a try and get that brisket out of there! They turned out really well. What surprised me the most was how much my husband raved about them. He was even excited about having the remaining ones the next day. This one is definitely a repeat!

Shredded Beef Flautas
From: For the love of

1 1/2 lbs of chuck roast
1 7 oz can of whole green chiles reserve the juice
1 tbsp olive oil
Chili powder
Garlic powder
Cumin powder
Sea salt and freshly cracked pepper, to taste
4-5 cloves of chopped garlic
1-2 cups of beef broth
Flour tortillas
Cheddar cheese, shredded

Preheat the oven to 325 degrees. Heat olive oil in a Dutch oven. Sprinkle each seasoning on both sides of the meat, to taste. Sear the meat in the olive oil on all sides. Spread the green chiles over the roast. Add beef broth, reserved green chile juice and chopped garlic. Cover pan and place in oven. Check on roast every couple of hours to make sure there is plenty of liquid... if it's low add more broth. You can also cook this dish on the stove top or in a crock-pot. Cook 3-4 hours until the beef shreds easily. Shred the meat and mix into the remaining liquid. Taste and re season if necessary. Set aside and let cool.

Preheat the oven to 375 degrees. Place a bit of cheddar cheese in the center of the tortilla first then add some shredded beef on top of the cheese; roll. Place, seam side down, on a baking sheet that's been coated with cooking spray. Finish rolling the rest of the flautas, then spray each of them with cooking spray.

Place into the oven and bake for 8-10 minutes then turn over and cook for an additional 5-6 minutes or until crispy and golden brown.


1 comment:

Connie B said...

I SOOOO feel ur pain on the small fridge/freezer! Our house is an old house, and we rent. The fridge must be like the original one or something, b/c it's small, very small. Recipe sounds great, BTW!