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Cattle Corner: Beef flautas with avocado sauce
This recipe for beef flautas with avocado sauce is from 244 Prize Winning National Beef Cook-Off Recipes. Enter your favorite beef and avocado recipe in the 2013 NBCO, at www.beefcookoff.org.
2 pound boneless beef chuck roast
2 packages taco seasoning mix
1 cup water
1⁄2 cup apple cider vinegar
2 cups vegetable oil for frying
15 to 20 corn tortillas, 6 inches in diameter
1 avocado, sliced
Ripe olives, pitted
Trim excess fat from roast; cut into 4 or 5 pieces and place in 4 quart pot. Sprinkle taco seasoning mix over meat; add water and vinegar. Cover and cook slowly approximately 2 hours or until meat is tender. Turn meat 4 or 5 times during cooking. Remove meat from cooking liquid; cool. Reserve cooking liquid. When cool enough to handle, shred meat. Return to cooking liquid and cook, uncovered slowly 10 to 15 minutes while preparing Avocado Sauce and heating oil for frying. Remove meat from sauce with slotted spoon. Place 2 rounded tablespoons meat mixture in center of each tortilla. Overlap opposite sides of tortilla; secure with 1 or 2 wooden toothpicks. Fry 2 or 3 Flautas at a time in oil heated to 350'F to 375'F approximately 30 seconds on each side. Tortilla should be golden and crisp. Remove Flautas with tongs, tipping to each side to drain excess oil. Keep warm in very slow oven (250'F) while frying. Arrange Flautas on platter and spoon warm Avocado Sauce over top; garnish with spoonfuls of sour cream, avocado slices and ripe olives.
11⁄2 beef bouillon cubes
1⁄4 teaspoon garlic powder
11⁄2 cups hot water
3 to 4 tablespoons flour
2 avocados, pureed in blender
Dissolve bouillon cubes and garlic powder in water; mix in flour. (Use 4 tablespoons flour if thicker sauce is desired.) Cook over medium heat, stirring constantly, until thickened. Keep warm while frying Flautas. After Flautas are arranged on platter; stir pureed avocado into warm sauce. Do not cook avocado with sauce as flavor and color may change.
15 to 20 Flautas.