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Joined: Dec 11, 2005


Posted to Thread #27519 at 11:23 pm on Apr 8, 2015

Juanita's Flautas

I got this recipe from a friend over 35 years ago, Juanita told me this recipe had been in her family for a long time. Simple and delicious.

2 cups water
2 tsp salt
2 beef bullion cubes
2 lbs. beef stew meat
Cook until meat is very tender and easily shreds. I like to cook with the lid off the last hour, letting the liquid evaporate and getting some nice brown bits on the pan. Add a little water if the meat needs to cook longer,while getting that bit of brown really adds to the flavor.

Cool meat slightly, shred then add:
1 1/2 pints sour cream
3/4 cup chopped green onions
1 cup jack cheese, grated
Set aside:

Fry one dozen corn tortillas and roll up. I prefer smaller hand made white corn and wheat tortillas from LaTortilla Factory. They are thicker and the taste is excellent.

When all the torts are fried, unroll and fill with meat mixture, then reroll and place in baking dish, 350 for 20 minutes.

Dip in avocado dip:

1 large, ripe avocado, mashed
1 can green chili salsa
salt to taste

We serve with refried beans doctored up with bacon, onion, garlic, taco sauce, cheddar cheese in the mix and on top, then heat in the oven until bubbly and cheese melted, plus a simple green salad.

Sometimes I use our favorite salsa with the avocado, or make my own. Vary the dip to your liking. Today I used 1 Ortega chili pepper, chopped and some Hatch Green Chili Enchilada Sauce, garlic and onion powder and a bit of fresh lime juice and cumin.

~*Many things will catch your eye, but only a few will catch your heart...pursue those*~

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