Bonnies Mexican Steak Flautas Recipes

BONNIE'S MEXICAN STYLE STEAK

Steps:

• 1. 1. Note: Follow recipe as written. Don't add salt.
• 2. Trim and remove all fat from the steak. Make sure steak is the same thickness, not more than 1 inch thick.
• 3. Lay steak on a cutting board and sprinkle with garlic powder, and flatten with mallet, turn steak over and do the other side.
• 4. In a medium skillet with a tight fitting lid, brown steak in olive oil, get a nice sear on both sides. Make sure the steak just fits in the skillet. Deglaze the skillet with a little sherry and stir the meat around in it.
• 5. Drain tamales, reserving the sauce. Unwrap tamales and cut in thirds, set aside. You will add them at the end.
• 6. Combine reserved tamale sauce, 10 ounces of enchilada sauce (measure it) and 1/2 cup of water, whisk and pour over steak in skillet.
• 7. Cover and simmer until meat is tender, about 1 hour or a few minutes more until it is fork tender.
• 8. When the steak is tender, add tamale pieces and warm through..
• 9. Use the wonderful gravy to spoon over potatoes and steak. Enjoy!
• 10. Cook's Tip: The big surprise to me was what happened with the gravy. It becomes dark and rich and the flavor is divine! It also thickens beautifully with no help from me! A definite keeper in this house.
• 11. Serve with mashed potatoes. We like to serve the steak with my https://www.justapinch.com/recipes/side/potatoes/spanish-potatoes.html?r=1 as depicted in the photo.

BONNIE'S MEXICAN STEAK FLAUTAS

Steps:

• 1. Cut the steak at an angle into thin strips and fry fast in 1 tablespoon of hot oil.
• 2. In a mixing bowl, combine chili powder, salt, oregano, garlic powder and red wine vinegar, and add the meat and toss.
• 3. Heat about 1/2 inch of oil in a 2 quart sauce pan, and fry the corn tortillas until limp but not browned, about 5 seconds. Drain tortillas on paper towels
• 4. Place meat in the tortillas. Roll into a flute shape, and let about 1/2 inch hang out at ends of tortillas. Fry the flautas in hot oil until crisp and light brown. Serve immediately with Avocado Sauce.
• 5. AVOCADO SAUCE: Mash 2 avocados, and stir in 2 teaspoons of lemon juice (use fresh lemons) add the salt and the sour cream, blend well. Top with 1 teaspoon grated lemon.
• 6. These are addictive! You might want to double the recipe. Enjoy!

CRISPY FLAUTAS

Steps:

• Heat 1 teaspoon vegetable oil in a skillet over medium heat. Stir in the bell pepper and onion; cook and stir until the onion has softened and turned translucent, about 5 minutes. Increase heat to medium-high and stir in the chicken breast. Cook and stir until the chicken breast is no longer pink in the center, about 10 minutes. Shred the chicken using two forks. Stir in the taco seasoning and water. Simmer until the liquid has evaporated, stirring occasionally, about 10 minutes. Stir in the Cheddar cheese, then remove from heat, and set aside.
• Lightly brush each corn tortilla will a layer of salsa. Spread about 2 tablespoons of the chicken mixture in a line along the bottom edge of the tortilla. Tightly roll the tortilla into a cylinder, and secure the ends with one or two toothpicks. Repeat with remaining tortillas.
• Heat 2 cups vegetable oil in a large skillet to 375 degrees F (190 degrees C).
• Fry the flautas in the preheated oil, no more than 4 at a time, until golden and crisp, about 4 minutes. Drain the flautas on a paper towel-lined plate. Discard toothpicks and top finished flautas with remaining salsa.

STEAK FLAUTAS

Steps:

• Season steak with cumin, chili powder, garlic powder, onion powder, and salt. Set aside and allow to marinate for about 30 minutes.
• Heat 1 tablespoon of oil in a pan over medium-high heat. Saute onion and bell pepper in the hot oil until they are soft, 5 to 7 minutes. Transfer vegetables to a plate.
• Preheat the oven to 350 degrees F (175 degrees C). Spray a large baking sheet with cooking spray.
• Heat another tablespoon of oil in the same pan over medium-high heat. Saute the steak until no longer pink, 5 to 7 minutes.
• Place 6 tortillas on the prepared baking sheet and add a handful of Monterey Jack cheese to each.
• Bake in the preheated oven until the cheese melts, 2 to 3 minutes. Remove from the oven and add veggies and meat to each tortilla. Roll up and turn seam side-down. Brush with remaining vegetable oil. Return to the oven and bake until tortillas crisp up, 8 to 10 minutes. Repeat with remaining tortillas.

BEEF FLAUTAS

Steps:

• Heat oil in a large Dutch oven or pot over medium heat. Add beef and saute, working in batches if needed, until browned, 5 to 7 minutes. Add tomatoes, water, onion, jalapenos, 1/2 cup cilantro, garlic, cumin, salt, and pepper; bring to a boil. Lower heat to a simmer and cook until meat is tender, about 2 hours.
• Preheat the oven to 350 degrees F (175 degrees C). Grease a cookie sheet.
• Remove beef from the pot, shred with 2 forks, and toss with remaining cilantro, lime juice, and more salt and pepper.
• Take each tortilla and place 2 tablespoons of the shredded beef and some Monterey Jack cheese into it. Roll tightly and place on the prepared cookie sheet.
• Bake in the preheated oven until flautas are golden and crisp, about 15 minutes, turning once halfway through. Remove from the oven and cut in half before serving.