Recipe for Beef Flautas with Black Bean Puree and Roasted Pepper Salsa 
All Recipes
Site Search Engine - Search Over 300,000 Recipes
Site Search Engine for Recipes

Yield:
4
Ingredients:
Amount Ingredient
1 lb Flank steak
4 tbl Olive oil
1/4 cup Southwestern Rub see * Note
1/2 cup Chopped onions
2 tsp Minced fresh seeded jalapeno
3 tsp Minced garlic divided
1 cup Dried black beans soaked overnight,
and drained
1/2 cup Freshly-chopped cilantro
4 cup Chicken stock
Cumin to taste
1 x Poblano pepper roasted, julienned
1 x Ancho pepper roasted, julienned
1 x Jalapeno pepper roasted, minced
1 x Yellow pepper roasted, julienned
1 x Red pepper roasted, julienned
1/2 sm Red onion julienned
Juice of one lemon
Juice of one lime
1 cup Grated Pepper Monterey Jack cheese
8 lrg Corn tortillas covered with damp
cloth
1 cup Sour cream
2 tbl Tequila
Salt to taste
Freshly-ground black pepper to taste
1 x recipe Corn And Cumin Custard see * Note
2 tbl Chopped chives
2 tbl Brunoise red peppers
2 tbl Brunoise yellow peppers
Instructions:
Instructions: Preheat the grill. Preheat the fryer.

Season the flank steak with 2 tablespoons olive oil and the Southwestern Rub. Place on the grill and cook for 3 to 4 minutes on each side for medium-rare. Remove from the grill and allow to rest.

For the black bean puree: In a sauce pot, heat 2 tablespoons of the olive oil. Saute the onions for 1 minute. Add the jalapenos, 2 teaspoons minced garlic, black beans, and 1/4 cup chopped fresh cilantro. Stir in the chicken stock. Bring the liquid up to a boil and reduce to a simmer. Cook the beans for 2 hours or until the beans are tender. Remove from the heat and puree until smooth. Season with cumin, salt and pepper.

For the salsa: In a mixing bowl, combine the peppers, 1 teaspoon minced garlic, red onion, lemon and lime juice, and 2 tablespoons chopped cilantro together. Mix thoroughly. Season with salt and pepper.

For the flautas, using a french knife, julienne the flank steak. Place 2 ounces of the flank steak and 1 ounce of the grated cheese in the center of each tortilla. Tuck the sides in and roll the tortilla up tightly. (The flautas should resemble an over-sized pencil shape.) Fry 3 to 4 flautas at a time for 3 minutes or until the flautas are crispy. Remove from the fryer and drain on a paper-lined plate. Season with Southwestern Rub mix.

In a small mixing bowl, combine the sour cream, tequila and remaining cilantro together. Mix thoroughly and season with salt and pepper.

On a platter, spoon the black bean puree in the center the plate. Invert the custards in the center of each plate. Dab the cilantro cream around the custard and the rim of the plate. Pile the flautas against the custard. Garnish with chives, red peppers, yellow peppers, and Bayou Blast.

This recipe yields 4 servings.

Comments: The original recice title as listed is "Beef Flautas With Black Bean Puree, Roasted Pepper Salsa And Cilantro Cream".

Email this Recipe:
If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.

Your Name:
Your Email:
Email To 1:
Email To 2:
Email To 3:
  ... Beef Flautas   ::   Beef Florentine with Three Cheeses   ...