Carne Asada Flautas

 

1 medium yellow onion (may use white), peeled and quartered, about 1 1/2 cups

1 lb marbled beef (I used chuck steak), trimmed and roughly chopped

1/2 – 1 tsp Chile powder, your choice (I used Hungarian paprika)

1 tsp table salt

1 tsp cumin

1 tsp granulated garlic

20-30 corn tortillas

cooking oil (corn, sunflower, canola, peanut etc)

 

In the bowl of a food processor, place onion quarters and pulse 5-10 times, until diced. Set aside. In the bowl of the processor, add the beef and pulse 5-10 times until it is roughly ground, set aside. In a large skillet (I like cast iron), heat over medium high heat. Add 3 tbs of the cooking oil. Add onions and stir frequently. Cook until soft and they begin to char. To the skillet add the spices and stir. Add beef, stir again. Keep cooking and stirring until beef is cooked through. Set aside to cool. In a kitchen towel, place the tortillas, wrap and place in microwave. Cook for 30 seconds. On a prep surface, take one tortilla out (keep the rest covered), place a heaping tablespoon of beef and onion filling on one edge. Roll tightly and place with seam side down on a rimmed baking sheet or plate. Continue until the rest of the tortillas are filled. Wipe the skillet clean, add enough oil to make 1/4-1/2 inches of oil deep. Heat over medium-high heat. When you place a small piece of tortilla in the oil and it bubbles immediately, you are ready to fry the flautas. Carefully place five flautas at a time in the oil, seam side down. After one or two minutes, carefully flip over with tongs. Cook for another 2 minutes or so or until they are golden brown. Remove from pan, drain the oil for a few seconds before placing on paper towels to drain. Place another layer of paper towels and cook the rest of the flautas in the same manner. Serve with optional ingredients such as sour cream, salsa, guacamole or queso.