SHREDDED BEEF FLAUTAS

I always thought that a flauta a was shredded chicken rolled in a flour tortilla then fried. A taquito was shredded beef rolled in a corn tortillas then fried. A rolled taco was neither. We just never called them that! It doesn’t matter…it’s all good.

So, I guess you could call these Shredded Beef Flautas.

This recipe calls for starting with leftover Beef Pot Roast. You can make shredded beef from scratch for these flautas of course. I will included a basic recipe below.

Ingredients:

• 2-3 cups leftover pot roast (recipe below)

• 1/2 cup Pace Chunky Salsa

• 1/4 tsp garlic powder

• 1/4 tsp cumin

• Kosher salt and black pepper taste

• 6 (9 inch) flour tortillas

• 1 cup Mexican cheese blend (1/2 cheddar, 1/2 Monterey Jack)

• Pico de Gallo (recipe below)

• Avocado Lime Crema (recipe below)

• Shredded iceberg lettuce

• Grated Cotija cheese

• Canola oil for frying

Directions:

• Reheat the pot roast if needed and shred with 2 forks. Place in a medium saucepan over medium low heat and add 1/2 cup water, salsa, garlic powder, cumin, salt and pepper and stir to combine. Bring to a simmer, lower the heat, and cook for 5 minutes. Turn off the heat and leave covered until ready to use.

• For the Pico de Gallo: Combine 2 diced ripe Roma tomatoes, 1 tbsp minced red onion, 1 tbsp minced jalapeno, 1 tbsp lime juice, 2 tbsp chopped cilantro, salt and pepper to taste. Mix thoroughly in a small bowl. Cover with plastic wrap and place in the refrigerator for at least 1 hour.

• For the Avocado Lime Crema: Dice 1 large ripe avocado and place in a small food processor. Add 4 sprigs of cilantro, 1/4 cup sour cream, 1/4 tsp garlic powder, 1/4 tsp Kosher salt, pinch of pepper, 2-3 tbsp half and half or milk, cayenne or hot sauce to taste (optional). Blend well until smooth. Taste and adjust salt and lime juice if needed. Optionally, place in a small squeeze bottle for drizzling.

• To assemble flautas: Heat the flour tortillas on a cast iron griddle or comal just until soft and pliable.

• Place about 1/2 cup or so of the shredded beef then 1/4 cup of the cheese blend on a tortilla roll it up tightly toward you. Secure with a toothpick to hold it together.

• Heat 1 inch of canola oil in a skillet to 325 degrees. When the oil is hot carefully add a couple flautas and fry until golden brown then turn over a repeat on the other side. Drain on a paper towel lined plate and keep warm in the oven.

• To serve, place a small handful of shredded lettuce on a plate then top with 2 flautas. Top with the Pico de Gallo then drizzle with the Avocado Lime Creme. Garnish with grated Cotija.

For the Pot Roast:

• Season 2-3 pound chuck roast with salt and pepper.

• Heat an InstantPot or other pressure cooker on Saute. Add the pot roast and brown for at least 5 minutes then turn over a repeat on the other side. Remove to a plate and set aside

• To the pot, add 1 small quartered onion, 2 chopped celery ribs, 2 smash garlic cloves, 4 sprigs of parsley, 1 sprig of rosemary. Stir and saute for 3 minutes then add 2 tbsp of tomato paste.

• Add 1/2 cup red wine and deglaze the pan, scraping the bottom with a wooden spoon. Add the pot roast back to the pot then pour 2 cups of chicken stock around the pot roast. Bring back to a simmer then turn off Saute.

• Seal the lid and pressure cook for 55 minutes. let the pressure release naturally. Remove roast from the pot and serve or shred as needed.