Try this Beef Flautas W Black Bean Puree And Roasted Pepper Salsa recipe, or contribute your own.
Suggest a better description* Note: See the "Southwestern Rub", "Corn And Cumin Custard", and "Bayou Blast - {Emerils 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 1/4 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 - http://www.foodtv.com Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net 06-07-1998 Recipe by: Emeril Lagasse
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Serving Size: 1 Serving (704g) | ||
Recipe Makes: 4 servings | ||
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Calories: 494 | ||
Calories from Fat: 232 (47%) | ||
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Amt Per Serving | % DV | |
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Total Fat 25.8g | 34 % | |
Saturated Fat 10.3g | 52 % | |
Monounsaturated Fat 10.7g | ||
Polyunsanturated Fat 2.1g | ||
Cholesterol 76mg | 23 % | |
Sodium 783.2mg | 27 % | |
Potassium 1028.5mg | 27 % | |
Total Carbohydrate 23g | 7 % | |
Dietary Fiber 0.7g | 3 % | |
Sugars, other 22.3g | ||
Protein 37.3g | 53 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 494
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