SHREDDED BEEF FLAUTAS 🌶️ 1 medium sized chuck roast 2-3 ancho chilis seeded & stemmed Handful of dried Calabrian chilis, seeded & stemmed 3-5 chipotle peppers 2 cups water 1/2 cup apple cider vinegar 1/4 cup minced garlic 3 cups beef broth 1 tbsp cumin powder 2 bay leaves 1/3 yellow onion, sliced Juice of 2 limes Juice of 1 orange For the Flautas: 1 cup shredded cheese 🐄 Corn tortillas Red onion, chopped Romaine lettuce, finely chopped Sour cream + 1 tbsp milk 🐄 Pico de gallo Frying oil (vegetable) 1. Begin by cutting your chuck roast into large cubes and generously seasoning w salt & pepper on both sides. In a large Dutch oven pot, melt 2 tbsp butter over medium high heat and sear beef on all sides. Remove from pot & set aside. 2. Add minced garlic, peppers, water, apple cider vinegar & cumin to the same pot and allow it to come to a simmer until peppers are tender. Blend with an immersion blender until smooth, and then add lime & orange juice, beef broth, bay leaves, onion & seared beef back to the mixture. 3. Cover & allow to simmer on medium low heat for about 3* hours, Inc every begins to crumble from tenderness. 4. Once beef is tender, remove from pot and gently shred. Save juice for dipping. Assemble beef in the center of your corn tortillas followed by a generous amount of cheese. Roll to enclose. 5. Shallow fry both sides of the Flautas in a large sauce pan until golden brown and crispy. Allow to cool on a paper towel and plate by topping w shredded lettuce, sour cream, pico & guacamole if desired. Enjoy by dipping in that flavorful sauce! Freeze excess sauce for future cooking. Enjoy! xo Hailey 🤍
