Beef Flautas with Black Bean Puree, Roasted Pepper Salsa, and Cilantro-Tequila Cream

Total Time:
3 hr 15 min
Prep:
40 min
Inactive:
5 min
Cook:
2 hr 30 min

Yield:
4 servings
Level:
Intermediate

Ingredients
  • 4 tablespoons olive oil, divided
  • 1/2 cup chopped onions
  • 2 teaspoons minced fresh seeded jalapeno
  • 2 teaspoons, minced garlic, plus 1 teaspoon minced garlic
  • 1 cup black beans, soaked over night and drained
  • 1/4 -cup chopped cilantro, plus 2 tablespoons chopped cilantro, plus 1/4 cup chopped cilantro
  • 4 cups chicken stock
  • Cumin
  • Salt and freshly ground black pepper
  • 1/4 cup Southwestern Rub, recipe follows
  • 1 pound flank steak
  • 1 roasted poblano pepper, julienned
  • 1 roasted ancho pepper, julienned
  • 1 roasted jalapeno, minced
  • 1 roasted yellow pepper, julienned
  • 1 roasted red pepper, julienned
  • 1/2 small red onion, julienned
  • 1 lemon, juiced
  • 1 lime, juiced
  • 8 large corn tortillas, covered with a damp cloth
  • 1 cup grated Pepper Monterey Jack
  • 1 cup sour cream
  • 2 tablespoons tequila
  • Corn and Cumin Custard, recipe follows
  • 2 tablespoons chopped chives
  • 2 tablespoons brunoise red peppers
  • 2 tablespoons brunoise yellow peppers
  • Southwestern Rub:
  • 2 teaspoons amber cumin
  • 2 teaspoons white cumin
  • 1 teaspoons black cumin
  • 2 tablespoons chili powder
  • 2 tablespoons paprika
  • 1 tablespoon ground coriander
  • 1 tablespoon garlic powder
  • 1 tablespoon salt
  • 1 teaspoon crushed red pepper
  • 1 teaspoon dried oregano
  • Corn and Cumin Custard:
  • 1 tablespoon butter
  • 2 cups heavy cream
  • 1 head garlic, split in half
  • 1 cup fresh sweet corn, cut off the cob, reserving 2 cobs
  • 1 tablespoon cumin
  • 4 egg yolks
  • Salt and pepper
Directions

In a sauce pot, heat 2 tablespoons of the olive oil. Saute the onions for 1 minute. Add the jalapenos, 1 teaspoon 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.

Preheat the grill.

Season the flank steak with 2 tablespoons olive oil and 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.

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

Preheat the fryer.

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.

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

On a serving plate, spoon the black bean puree in the center. Invert a corn and cumin custard in the center, and dab with the cilantro-tequila cream. Pile the flautas against the custard. Garnish with the chives, diced peppers, and Southwestern Rub.

Southwestern Rub:

In a small mixing bowl, combine all the ingredients together. Mix thoroughly. This spice mixture should be stored in an airtight container for up to 6 months.

Yield: 1/2 cup

Corn and Cumin Custard:

Preheat the oven to 350 degrees. Grease the ramekins with butter. In a sauce pot, combine the cream, garlic head, and corn cobs. Bring the liquid up to a boil and reduce to a simmer. Simmer for 10 minutes to infuse the garlic. Remove from the heat and strain. Add the corn to the cream mixture. In a mixing bowl, whisk the yolks and cumin together. Temper the cream into the yolks. Season with salt and pepper. Ladle the custard into 4-ounce ramekins. Place in a water-bath and bake for 1 hour or until the custards set. Remove from the oven and the water-bath. Allow the custards to rest for 5 minutes before inverting and serving.


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