1/2 pound boneless beef chuck roast, cubed

2 T. finely chopped onion

2 T. canned chopped green chilies

1 garlic clove, minced

1/4 tsp. ground cumin

1/4 tsp. salt

Dash pepper

1-1/2 to 2 C. water

2 flour tortillas (8 inches), warmed

Oil for deep-fat frying

 

In a small saucepan, combine the first seven ingredients; add enough water just to cover. Bring to a boil. Reduce heat; cover and simmer for 55 minutes or until meat is tender.  Remove meat from saucepan. Strain liquid, reserving onion mixture. When meat is cool enough to handle, shred with two forks. Combine onion mixture and meat; divide between tortillas. Roll up and secure with toothpicks. In an electric skillet or deep-fat fryer, heat oil to 375°. Cook flautas until golden brown, turning to cook all sides. Drain on paper towels. Yield: 2 servings.