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  • Beef Flautas With Black Bean Puree And Roasted Pepper Salsa

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    Beef Flautas With Black Bean Puree And Roasted Pepper Salsa
    Servings: 4
    by Global Cookbook
    92760 recipes
    		 >

    Ingredients

    • 1 lb Flank steak
    • 4 Tbsp. Extra virgin olive oil
    • 1/4 c. Southwestern Rub see * Note
    • 1/2 c. Minced onions
    • 2 tsp Chopped fresh seeded jalapeno
    • 3 tsp Chopped garlic divided
    • 1 c. Dry black beans soaked overnight, and liquid removed
    • 1/2 c. Freshly-minced cilantro
    • 4 c. Chicken stock Cumin to taste
    • 1 x Poblano pepper roasted, julienned
    • 1 x Ancho pepper roasted, julienned
    • 1 x Jalapeno pepper roasted, chopped
    • 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 c. Grated Pepper Monterey Jack cheese
    • 8 lrg Corn tortillas covered with damp cloth
    • 1 c. Lowfat sour cream
    • 2 Tbsp. Tequila Salt to taste Freshly-grnd black pepper to taste
    • 1 x recipe Corn And Cumin Custard see * Note
    • 2 Tbsp. Minced chives
    • 2 Tbsp. Brunoise red peppers
    • 2 Tbsp. Brunoise yellow peppers Bayou Blast see * Note

    Directions

    1. Preheat the grill. Preheat the fryer.
    2. Season the flank steak with 2 Tbsp. extra virgin olive oil and the Southwestern Rub. Place on the grill and cook for 3 to 4 min on each side for medium-rare. Remove from the grill and allow to rest.
    3. For the black bean puree: In a sauce pot, heat 2 Tbsp. of the extra virgin olive oil. Saute/fry the onions for 1 minute. Add in the jalapenos, 2 tsp. chopped garlic, black beans, and 1/4 c. minced fresh cilantro. Stir in the chicken stock. Bring the liquid up to a boil and reduce to a simmer. Cook the beans for 2 hrs or possibly till the beans are tender. Remove from the heat and puree till smooth. Season with cumin, salt and pepper.
    4. For the salsa: In a mixing bowl, combine the peppers, 1 tsp. chopped garlic, red onion, lemon and lime juice, and 2 Tbsp. minced cilantro together. Mix thoroughly. Season with salt and pepper.
    5. For the flautas, using a french knife, julienne the flank steak. Place 2 ounces of the flank steak and 1 oz 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 min or possibly till the flautas are crispy. Remove from the fryer and drain on a paper-lined plate. Season with Southwestern Rub mix.
    6. In a small mixing bowl, combine the lowfat sour cream, tequila and remaining cilantro together. Mix thoroughly and season with salt and pepper.
    7. 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.
    8. This recipe yields 4 servings.
    9. Comments: The original recice title as listed is "Beef Flautas With Black Bean Puree, Roasted Pepper Salsa And Cilantro Cream".

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