BEEF FLAUTAS RECIPES

Steps:

• In a Dutch oven, heat oil over medium heat. Brown brisket on all sides. Add onions, peppers, water and seasonings. Bring to a boil. Reduce heat; simmer, covered, 1 to 1-1/2 hours or until meat is tender., Remove meat; cool slightly. Shred meat with 2 forks. Drain onion mixture; add to meat. Spoon 1/4 cup beef mixture down the center of each tortilla. Roll up and secure with toothpicks. In a cast-iron or electric skillet, heat oil to 375°. Fry flautas, in batches, for 1 minute on each side or until golden brown., Drain on paper towels. Remove toothpicks. If desired, serve with toppings.

Steps:

• • Adjust rack to middle position and preheat oven to 425 degrees. Line a baking sheet with foil and brush with oil or coat with nonstick spray. Wash and dry all produce. • Halve, peel, and thinly slice onion; mince a few slices until you have 1 TBSP (2 TBSP for 4 servings).
• • Heat a drizzle of oil in a large pan over medium-high heat. Add sliced onion; cook for 3 minutes. • Add beef* and Southwest Spice; cook, breaking up meat into pieces, until beef is browned and onion is softened, 4-6 minutes. • Stir in Tex-Mex paste and 1⁄3 cup water (½ cup for 4 servings). Simmer until mixture is thickened and beef is cooked through, 2-4 minutes more. Turn off heat.
• • Meanwhile, drizzle tortillas with 1 TBSP olive oil (2 TBSP for 4 servings); brush or rub to completely coat. • Place tortillas on a clean work surface. Once beef filling is done, add a heaping ¼ cup filling to one side of each tortilla, then sprinkle each with 1 TBSP Mexican cheese. Roll up tortillas, starting with filled sides, to create flautas. Place seam sides down on prepared sheet. TIP: Make sure the flautas are snug on the sheet—this will prevent them from unrolling. • Bake on middle rack until golden brown and crispy, 8-12 minutes.
• • While flautas bake, finely dice tomato. Zest and quarter lime. In a small bowl, combine tomato, minced onion, half the lime zest, and a squeeze of lime juice. Season with salt. • In a separate small bowl, combine sour cream, remaining lime zest, and a squeeze of lime juice. Add water 1 tsp at a time until mixture reaches a drizzling consistency. Season with salt. • Divide flautas between plates. Top with pico de gallo and lime crema. Serve.