Total:
1 hr 5 min
Active:
25 min
Yield:
6 servings
Level:
Intermediate

Ingredients

Directions

In a large saucepan, combine the beef, sliced onion, whole garlic, 1 teaspoon salt, and enough water to cover. Bring to a boil, lower the heat, and simmer, covered partially, until the beef is tender, about 1 1/2 to 2 hours. Let the beef cool in the broth and drain it, reserving 1/3 cup of the broth. Using 2 forks, shred the beef and set aside.

Heat the oil in a large skillet over moderately low heat. Cook the minced onion and garlic, stirring occasionally, until softened. Add the beef, tomato sauce, chile, cumin, reserved broth, and salt and pepper, and simmer, stirring, until thickened, about 3 to 5 minutes. Let the beef filling cool.

Working with 1 warmed tortilla at a time, and keeping the others covered with a kitchen towel, spread about 2 rounded tablespoons of the filling down the center of each tortilla, roll up the tortillas, enclosing the filling, and secure the ends closed with wooden picks. Keep the rolled tortillas covered with plastic wrap. The flautas may be prepared up to this point 2 hours in advance and kept covered tightly with plastic wrap and chilled.

Pour enough oil into a straight-sided skillet to reach about 1/2-inch up the sides. Heat the oil over moderately high heat until it is hot but not smoking. Fry the flautas in batches, turning them, until crisp, about 2 minutes. Transfer them with tongs to a paper towel-lined plate to drain. Spread the lettuce on a platter or divide it among 6 plates, arrange the flautas on it, and top them with guacamole, sour cream, and salsa.

Cook's Note: To warm tortillas in the oven: Stack 6 tortillas at a time, wrap each stack in foil, and heat the tortillas in the middle of a preheated 325 degrees F. oven for 5 minutes. (If the tortillas are very dry to begin with, pat each tortilla between dampened hands before stacking them.) Alternatively, to warm them in a microwave oven: Stack 6 tortillas at a time, wrap each stack in a microwave-safe plastic bag, and heat in a microwave oven at high power for 30 seconds to 1 minute, or until they are heated through and pliable.

IDEAS YOU'LL LOVE

Sauteed Shredded Brussels Sprouts

Recipe courtesy of Ina Garten

Beef and Cheese Manicotti

Recipe courtesy of Giada De Laurentiis

Cordelia's Roast Beef

Recipe courtesy of Trisha Yearwood

The Ultimate Beef Wellington

Recipe courtesy of Tyler Florence

Beef Short Ribs

Recipe courtesy of Ina Garten

Shredded Chicken and Tomatillo Tacos with Queso Fresco

Recipe courtesy of Bobby Flay

Beef Stroganoff

Recipe courtesy of Claire Robinson

Beef Stew

Recipe courtesy of Food Network Kitchen

Beef Stroganoff

Recipe courtesy of Food Network Kitchen

Trending Videos 6 Videos

Get the recipe

Crab Cupcakes 00:50

Make a splash with these too-cute cupcakes that are a cinch to assemble.

Similar Topics:

Browse Reviews By Keyword

          On TV

          The Pioneer Woman

          9:30am | 8:30c

          Cupcake Wars

          10am | 9c

          Cupcake Wars

          11am | 10c

          Cupcake Wars

          12pm | 11c

          The Pioneer Woman

          1:30pm | 12:30c

          Beat Bobby Flay

          2:30pm | 1:30c

          Beat Bobby Flay

          3:30pm | 2:30c

          Chopped

          6pm | 5c

          Chopped

          7pm | 6c

          Chopped

          8pm | 7c

          Chopped

          9pm | 8c
          On Tonight
          On Tonight

          Beat Bobby Flay

          10pm | 9c

          Beat Bobby Flay

          10:30pm | 9:30c

          Beat Bobby Flay

          11:30pm | 10:30c

          Chopped

          12am | 11c

          Beat Bobby Flay

          1:30am | 12:30c

          Beat Bobby Flay

          2:30am | 1:30c

          Chopped

          3am | 2c

          Mystery Diners

          4:30am | 3:30c

          Get Cooking