Beef Flautas

Ingredients

• 1½ lb flank steak
• 1 yellow onion
• 3 clove garlic
• 2 cup beef broth
• 1 tsp cumin
• 1 tsp chili powder
• ½ tsp salt
• ¼ tsp black pepper
• 12 corn tortillas
• 3 cup vegetable oil
• ½ cup sour cream (optional)
• 2 cup shredded lettuce (optional)
• ½ cup salsa (optional)
• ¼ cup cotija cheese (optional)

Steps

1. Season flank steak with salt and pepper. In a large pot or Dutch oven, brown the steak on all sides over medium-high heat. Remove steak and set aside.
2. Add chopped onion and minced garlic to the pot, sautéing until softened, about 5 minutes. Return the steak to the pot, add beef broth, cumin, and chili powder. Bring to a simmer, then reduce heat, cover, and cook for 1.5-2 hours, or until the beef is very tender and easily shredded.
3. Remove beef from the pot and shred it using two forks. Skim any excess fat from the cooking liquid, then return the shredded beef to the pot with a small amount of liquid to keep it moist.
4. Heat corn tortillas in a microwave or on a griddle to make them pliable. Place a spoonful of shredded beef near one edge of each tortilla, then tightly roll it up. Secure with a toothpick if needed.
5. Heat vegetable oil in a deep skillet or pot to 350°F (175°C). Carefully place flautas seam-side down into the hot oil, frying in batches for 2-4 minutes per side, or until golden brown and crispy.
6. Remove flautas from oil and place on a wire rack lined with paper towels to drain excess oil. Remove toothpicks before serving.
7. Serve hot with optional toppings like sour cream, shredded lettuce, salsa, and cotija cheese.