Shredded Beef and Cheddar Baked Flautas
Servings 8
Equipment
- Large Dutch oven
- Baking Sheet
Ingredients
Shredded Beef:
- 1½ lbs. of chuck roast
- 1 (7-oz) can of whole green chilies, reserve the juice
- 1 tbsp olive oil
- 1 tsp chili powder
- 1 tsp paprika
- 1 tsp coriander
- 1 tsp garlic powder
- 1 tsp cumin powder
- 1 tsp oregano
- Sea salt and freshly cracked pepper to taste
- 5 cloves of chopped garlic
- 2 cups of beef broth
Flautas:
- Flour tortillas
- Cheddar cheese shredded
Serving:
- Guacamole
- Salsa
- Hot sauce
- Sour cream
Instructions
- Preheat the oven to 325 degrees.
- Prepare the beef by heating olive oil in a Dutch oven.
- Combine the spices and sprinkle evenly over the roast.
- Place the roast in the hot Dutch oven and sear the meat on all sides, about 5 minutes.
- Spread the green chiles over the roast. Add beef broth, reserved green chile juice, and chopped garlic.
- Cover the Dutch oven and place it in the oven. Cook 3-4 hours until the beef shreds easily. Check on the roast every couple of hours to make sure there is plenty of liquid–if it's low, add more broth.
- Remove from the oven and set aside to cool for a while. Spoon off any fat from the liquid.
- Shred the meat and mix it into the remaining liquid. Taste and re-season if necessary. Set aside and let cool.
- Preheat the oven to 375 degrees. Coat a baking sheet with olive oil cooking spray.
- Warm the tortillas by wrapping them in a towel and microwaving for 30-60 seconds, until pliable.
- Prepare the beef flautas by placing a bit of cheddar cheese in the center of the tortilla first, then add some shredded beef on top of the cheese; roll.
- Place, seam side down, on the prepared baking sheet.
- Spray the rolled flautas with olive oil cooking spray.
- Place in the oven and bake for 8-10 minutes, then turn over and cook for an additional 5-6 minutes or until crispy and golden brown.
- Serve the flautas with a side of guacamole, salsa, sour cream, and hot sauce for dipping. Enjoy.