Beef Flautas w Black Bean Puree & Roasted Pepper Salsa

Recipe Ingredients

1 lb	454g / 16oz	Flank steak
4 tablespoons	60ml	Olive oil
1/4 cup	59ml	Southwestern Rub - see * Note
1/2 cup	31g / 1.1oz	Chopped onions
2 teaspoons	10ml	Minced fresh seeded jalapeno
3 teaspoons	15ml	Minced garlic - divided
1 cup	160g / 5.6oz	Dried black beans - soaked overnight,
		And drained
1/2 cup	8g / 0.3oz	Freshly-chopped cilantro
4 cups	948ml	Chicken stock
		Cumin - to taste
1		Poblano pepper - roasted, julienned
1		Ancho pepper - roasted, julienned
1		Jalapeno pepper - roasted, minced
1		Yellow pepper - roasted, julienned
1		Red pepper - roasted, julienned
1/2		Red onion - julienned (small)
		Juice of one lemon
		Juice of one lime
1 cup	146g / 5.1oz	Grated Pepper Monterey Jack cheese
8 cups	500g / 17oz	Corn tortillas - covered with damp (large)
		Cloth
1 cup	237ml	Sour cream
2 tablespoons	30ml	Tequila
		Salt - to taste
		Freshly-ground black pepper - to taste
1		Corn And Cumin Custard - see * Note
2 tablespoons	30ml	Chopped chives
2 tablespoons	30ml	Brunoise red peppers
2 tablespoons	30ml	Brunoise yellow peppers
		Bayou Blast - see * Note

Recipe Instructions

* 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 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.

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

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