Beef Flautas

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From taste of home's cooking for 2 magazine fall 2006. posting for safe keeping!!

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Steps

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In a small saucepan , combine the first seven ingredients.

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Add enough water just to cover.

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Bring to a boil.

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Reduce heat.

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Cover and simmer for 55 minutes or until meat is tender.

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Meanwhile , in a small nonstick skillet , saute tomatillos and onion in oil until tender.

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Remove from the heat.

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Stir in the chillies , cilantro , garlic , salt and pepper.

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Cool slightly.

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Process in a food processor or blender until pureed.

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Transfer to a small bowl.

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Cover and refrigerate until serving.

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Remove meat from saucepan.

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Strain liquid , reserving onion mixture.

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When meat is cool enough to handle , shred with two forks.

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Combine onion mixture and meat.

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Divide between tortillas.

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Roll up and secure with toothpicks.

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In an electric skillet or deep fat fryer , heat oil to 375.

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Cook flautas until golden brown , turning to cook all sides.

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Drain on paper towels.

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Serve with the salsa verde.

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Ingredients

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boneless beef chuck roast, onions, canned diced green chiles, garlic clove, ground cumin, salt, pepper, water, tomatillos, canola oil, fresh cilantro, garlic cloves, salt & pepper, flour tortillas, oil