My sincerest apologies for my absence (and lack of recipes) yesterday and today. My computer mouse died on me on Tuesday night while I was uploading pics for Wednesday's post, which left me unable to use my computer all day Wednesday and most of today (Thursday). But everything has been fixed and it's time to get back on schedule.
On the menu today...Flautas de Bistec! You might know them as Steak Taquitos. All I know is that they are absolutely delicious.
The most important part of any flauta/taquito is the dipping sauce. For Chicken Taquitos, only the creamiest Guacamole will do. But for Flautas de Bistec, well...you can't go wrong with a little Mexican Crema and Roasted Tomatillo Salsa.
Unlike my Salsa Verde, which is mainly for tacos, this salsa does call for chile peppers. Serranos to be exact. I'm not really good at eating super spicy foods, so I only added 2 serrano peppers. Kind of spicy, but more flavorful than spicy. And definitely not a burn your mouth, call 911 kind of spicy. (Not that I can call 911 from Mexico!) If you're unsure of how much spice you can handle, add one serrano pepper at a time, tasting after each addition.
Roasted Tomatillo Salsa
Ingredients:
Directions:
Heat a comal or griddle over medium heat; drizzle with a tablespoon of olive oil. Roast the tomatillos, onion and serrano chilies on the comal, stirring occasionally, until soft and tender.
Transfer the roasted veggies to a blender cup. Puree in a blender until smooth. (This salsa will be on the thick side and that's exactly how you want it. A thinner sauce would just slide off the taquitos.)
Pour the puree into a serving bowl and season with salt. Enjoy!!!
And now for the Flautas de Bistec. Very simple recipe. Tender strips of bistec (thin cut steak) cooked with onion and garlic. Crispy, golden fried corn tortillas. Just thinking about how good these are is making me hungry again.
Flautas de Bistec
Ingredients:
Directions:
Cut the bistec in thin strips; season with salt & pepper.
Heat 1 tablespoon of olive oil in a medium skillet over medium heat. Add the bistec and cook until no longer pink.
Add the sliced onion and garlic. Continue to cook until the bistec has cooked through completely. Remove from heat and set aside.
Heat the corn tortillas on a griddle or comal over low heat until soft and pliable. You can also place the tortillas in a plastic bag and microwave them for 30 to 40 seconds.
Spoon a couple tablespoons of the bistec filling down center of the tortilla.
Wrap tightly and place seam side down on a plate. If you're worried about your flautas unfolding, you can secure the tortilla with a toothpick.
Heat 1 cup of vegetable oil in a large skillet over medium-high heat. Carefully place flautas seam side down in the hot oil. Fry until golden brown on all sides. Transfer flautas to a heatproof plate lined with paper towel to drain excess oil. Continue frying the remaining flautas.
Serve with Mexican Rice and Refried Beans along with Roasted Tomatillo Salsa and Mexican Crema for dipping. Enjoy!!!
On the menu today...Flautas de Bistec! You might know them as Steak Taquitos. All I know is that they are absolutely delicious.
The most important part of any flauta/taquito is the dipping sauce. For Chicken Taquitos, only the creamiest Guacamole will do. But for Flautas de Bistec, well...you can't go wrong with a little Mexican Crema and Roasted Tomatillo Salsa.
Unlike my Salsa Verde, which is mainly for tacos, this salsa does call for chile peppers. Serranos to be exact. I'm not really good at eating super spicy foods, so I only added 2 serrano peppers. Kind of spicy, but more flavorful than spicy. And definitely not a burn your mouth, call 911 kind of spicy. (Not that I can call 911 from Mexico!) If you're unsure of how much spice you can handle, add one serrano pepper at a time, tasting after each addition.
Roasted Tomatillo Salsa
Ingredients:
- 20 to 24 tomatillos, husked and sliced in half
- 1 small onion, cut in quarters
- Serrano Chilies
Directions:
Heat a comal or griddle over medium heat; drizzle with a tablespoon of olive oil. Roast the tomatillos, onion and serrano chilies on the comal, stirring occasionally, until soft and tender.
Transfer the roasted veggies to a blender cup. Puree in a blender until smooth. (This salsa will be on the thick side and that's exactly how you want it. A thinner sauce would just slide off the taquitos.)
Pour the puree into a serving bowl and season with salt. Enjoy!!!
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And now for the Flautas de Bistec. Very simple recipe. Tender strips of bistec (thin cut steak) cooked with onion and garlic. Crispy, golden fried corn tortillas. Just thinking about how good these are is making me hungry again.
Flautas de Bistec
Ingredients:
- 1 pound thin cut steak
- 1 medium onion, sliced
- 1 clove garlic
- 12 corn tortillas
Directions:
Cut the bistec in thin strips; season with salt & pepper.
Heat 1 tablespoon of olive oil in a medium skillet over medium heat. Add the bistec and cook until no longer pink.
Add the sliced onion and garlic. Continue to cook until the bistec has cooked through completely. Remove from heat and set aside.
Heat the corn tortillas on a griddle or comal over low heat until soft and pliable. You can also place the tortillas in a plastic bag and microwave them for 30 to 40 seconds.
Spoon a couple tablespoons of the bistec filling down center of the tortilla.
Wrap tightly and place seam side down on a plate. If you're worried about your flautas unfolding, you can secure the tortilla with a toothpick.
Heat 1 cup of vegetable oil in a large skillet over medium-high heat. Carefully place flautas seam side down in the hot oil. Fry until golden brown on all sides. Transfer flautas to a heatproof plate lined with paper towel to drain excess oil. Continue frying the remaining flautas.
Serve with Mexican Rice and Refried Beans along with Roasted Tomatillo Salsa and Mexican Crema for dipping. Enjoy!!!
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