Ingredients
- 2 teaspoons canola oil
- 1 teaspoon adobo seasoning
- 2 pounds chuck roast cut into 4-inch chunks
- 1 medium onion quartered
- 4 cloves garlic crushed
- 16 ounces tomatillos husked and quartered
- 2 jalapeños seeded and diced
- 2 tablespoons ground cumin
- 1/2 teaspoon chili powder
- 2 teaspoons kosher salt
- 1 1/2 teaspoons black pepper
- 2 tablespoons freshly squeezed lime juice
- 12 corn tortillas
- Oil for frying
- Salsa, chopped cilantro, diced onions, and sour cream for garnish
Instructions
- Heat the canola oil in a large Dutch oven over medium heat. Sprinkle the adobo seasoning on the chuck roast cubes and brown them in batches until they are well-browned.
- Add the quartered onion, crushed garlic, tomatillos, and diced jalapeños along with the ground cumin, chili powder, kosher salt, and black pepper. Pour in enough water (about 4 cups) to cover the ingredients and bring to a boil.
- Reduce the heat to a gentle simmer and cook uncovered for about 2 hours until the beef is fork-tender. Remove the beef from the pot, shred it using two forks, and toss with the pan juices and freshly squeezed lime juice. Adjust seasonings if needed.
- Preheat your oven to 350°F. Wrap the corn tortillas in foil and heat them in the oven for 10 minutes until they are soft. Place about 2 tablespoons of the shredded beef onto the bottom center of each tortilla and roll tightly. Heat enough oil in a deep skillet to reach 350°F.
- Fry the flautas in batches for about 45 seconds per side until they are crisp and golden. Drain briefly on paper towels and serve immediately with salsa, cilantro, diced onions, and sour cream.
