Chuck Roast Flautas 2

Sometimes you just gotta wonder. If this recipes seems a little familiar, you’d be right. Turns out a year ago tomorrow, I shared a recipe for Chuck Roast Flautas that was very similar indeed. As a matter of fact, what was on my menu planner was last year’s recipe.

Just as last year’s Chuck Roast Flautas was suppose to follow a particular recipe, except I went off script and did my own thing, I did the same with today’s share. I didn’t even realize how close I came to making Chuck Roast Flautas on the same date until now. If you want to check out the inspiration from last year, please do. Last year there was a lot more spice and a lot fewer fresh peppers. This time around the garlic was fresh instead of powdered and the heat came from a mixture of fresh peppers. Every year, we plant some peppers in our garden that are the same year in and year out – such as Jalapeno Peppers. We also plant some that are different from one year to the next. For reasons I do not understand, our neighborhood nursery rarely stocks the same variety of hot peppers. The bells are the same, and they usually carry Habanero or Serrano Peppers. Some years they have Ghost Peppers, other years they offer Carolina Reapers. This year, we went with two new peppers in addition to our usual crop – Scotch Bonnets and Peter (Penis) Peppers. We also grew our own Hatch Chilies. While not quite what you’d find at the Farmers Market in Taos, ours were fairly tasty.

Part of why I rarely make the same dish twice is because we either don’t grow the same ingredients, or the flavors change from year to year. Just as a Chuck Roast has all the same characteristics from roast to roast, no two taste exactly the same. If you were to buy a free-range chicken in Wyoming and a free-range chicken in California, they would not taste the same. Wyoming has a lot of wild sage growing and the chickens actually soak in that flavor.

The peppers we grow aren’t the same either. We can pick two jalapeno peppers from the same plant, one is mildly hot, the other is flaming hot. You just don’t know what you are getting from pepper to pepper. It’s always a fun surprise. We grew Tabasco Peppers this year. They are tiny and super hot. I only use one in any given dish. Made the mistake of eating one, thought I had burned myself from the inside out – wow!

This recipe will give you plenty of meat. If you don’t want to make a ton of Flautas, save some for Tostadas or Tacos or even Beef Tamales. This meat filling can be good for so many things. Just let your imagination run wild. Most of all, have fun!

Chuck Roast Flautas II
3 lbs Beef Chuck Roast
4 Roma Tomatoes
1/2 medium Yellow Onion
1/2medium Red Onion
2 Jalapeno Peppers
2 Serrano Peppers
2 Scotch Bonnets
2 Pepper Peppers
1 cup Cilantro, divided
5 Garlic Cloves
1 tablespoon Vegetable Oil
1-1/2 cups Water
2-1/2 cups Beef Stock
2 tablespoons Cumin
Salt to taste
Black Pepper to taste
2 Limes
16 (8-inch) Flour Tortillas
1 cup Mexican Cheese blend
1 cup Sour Cream

Cut Chuck Roast into chunks, set aside. Chop tomatoes, set aside. Cut onions in half, reserve half of each onion for another purpose. Dice remaining halves, set aside. Stem and dice the peppers, set aside. Snip cilantro, divide in half and set aside. Peel and smash garlic, set aside.

Heat oil in a large Dutch Oven or pot over medium-high heat. Add beef, sauté, working in batches if necessary, until meat is browned, about 6 minutes. Add tomatoes, water, beef stock, onions, peppers and garlic. Season with salt and pepper, bring to a boil. Lower heat, add half of the cilantro. Let simmer until meat is tender and most of the liquid has cooked out, about 4 hours. Meat should be moist and easy to shred.

Heat oven to 350-degrees. Lightly oil a rimmed baking sheet with cooking spray, set aside. Cut limes in half, set aside.

Remove beef with all its liquid from the pot to a large bowl. Shred with 2 forks, removing any pieces of fat that did not melt into the juices. Squeeze lime juice over the shredded meat mixture. Add remaining cilantro. Toss, taste, then season as desired with more salt and pepper as needed. Set shredded meat aside.

Warm tortillas to make more pliable. Stack warmed tortillas on a plate. Create a work station with tortillas, beef filling, cheese and baking sheet.

Working with 1 tortilla at a time, place 2 tablespoons of shredded beef down the center of the tortilla. Top with some cheese. Fold tortilla sides in, fold tortilla over, holding firmly for a tight roll. Place Flautas on the prepared baking sheet, seam-side down. Repeat until all the tortillas are filled.

Spray lightly with cooking spray. Place in the heated oven to bake until Flautas are golden and crisp, about 20 minutes, turning once midway through. Remove from oven. Serve with sour cream and salsa if desired. Enjoy.

Great with Refried Beans and Strawberry Margaritas.

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Let us go rejoicing to the house of the Lord