- 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
- 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
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.
- 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
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:
- 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
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.