Beef flautas with black bean puree & roasted pepper salsa

Yield: 4 servings

Measure Ingredient
1.00 pounds flank steak
4.00 tablespoon olive oil
¼ cup southwestern rub; see * note
½ cup chopped onions
2.00 teaspoon minced fresh seeded jalapeno
3.00 teaspoon minced garlic; divided
1.00 cup dried black beans; soaked overnight,
1 and drained
½ cup freshly-chopped cilantro
4.00 cup chicken stock
1 cumin; to taste
1.00 poblano pepper; roasted, julienned
1.00 ancho pepper; roasted, julienned
1.00 jalapeno pepper; roasted, minced
1.00 yellow pepper; roasted, julienned
1.00 red pepper; roasted, julienned
½ small red onion; julienned
1 juice of one lemon
1 juice of one lime
1.00 cup grated pepper monterey jack cheese
8.00 large corn tortillas; covered with damp
1 cloth
1.00 cup sour cream
2.00 tablespoon tequila
1 salt; to taste
1 freshly-ground black pepper; to taste
1.00 recipe corn and cumin custard; see * note
2.00 tablespoon chopped chives
2.00 tablespoon brunoise red peppers
2.00 tablespoon brunoise yellow peppers
1 bayou blast; see * note

* Note: See the "Southwestern Rub", "Corn And Cumin Custard", and "Bayou Blast - {Emeril's Creole Seasoning}" recipes which are included in this collection.

Preheat the grill. Preheat the fryer. Season the flank steak with 2 tablespoons olive oil and the Southwestern Rub. Place on the grill and cook for 3 to 4 minutes on each side for medium-rare. Remove from the grill and allow to rest. For the black bean puree: In a sauce pot, heat 2 tablespoons of the olive oil. Saute the onions for 1 minute. Add the jalapenos, 2 teaspoons minced garlic, black beans, and ¼ cup chopped fresh cilantro. Stir in the chicken stock. Bring the liquid up to a boil and reduce to a simmer. Cook the beans for 2 hours or until the beans are tender. Remove from the heat and puree until smooth. Season with cumin, salt and pepper. For the salsa: In a mixing bowl, combine the peppers, 1 teaspoon minced garlic, red onion, lemon and lime juice, and 2 tablespoons chopped cilantro together. Mix thoroughly. Season with salt and pepper. For the flautas, using a french knife, julienne the flank steak. Place 2 ounces of the flank steak and 1 ounce of the grated cheese in the center of each tortilla. Tuck the sides in and roll the tortilla up tightly. (The flautas should resemble an over-sized pencil shape.) Fry 3 to 4 flautas at a time for 3 minutes or until the flautas are crispy. Remove from the fryer and drain on a paper-lined plate.

Season with Southwestern Rub mix. In a small mixing bowl, combine the sour cream, tequila and remaining cilantro together. Mix thoroughly and season with salt and pepper. On a platter, spoon the black bean puree in the center the plate. Invert the custards in the center of each plate. Dab the cilantro cream around the custard and the rim of the plate. Pile the flautas against the custard. Garnish with chives, red peppers, yellow peppers, and Bayou Blast. This recipe yields 4 servings.

Comments: The original recice title as listed is "Beef Flautas With Black Bean Puree, Roasted Pepper Salsa And Cilantro Cream".

Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-2360 broadcast 05-20-1998) Downloaded from their Web-Site -

Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@... -or- MAD-SQUAD@...

06-07-1998

Recipe by: Emeril Lagasse

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