| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Meats, Dairy |
French |
Essnce01 |
4 |
servings |
INGREDIENTS
| 1 |
lb |
Flank steak |
| 4 |
tb |
Olive oil |
| 1/4 |
c |
Southwestern Rub; see * Note |
| 1/2 |
c |
Chopped onions |
| 2 |
ts |
Minced fresh seeded jalapeno |
| 3 |
ts |
Minced garlic; divided |
| 1 |
c |
Dried black beans; soaked overnight, |
|
|
And drained |
| 1/2 |
c |
Freshly-chopped cilantro |
| 4 |
c |
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 |
sm |
Red onion; julienned |
|
|
Juice of one lemon |
|
|
Juice of one lime |
| 1 |
c |
Grated Pepper Monterey Jack cheese |
| 8 |
lg |
Corn tortillas; covered with damp |
|
|
Cloth |
| 1 |
c |
Sour cream |
| 2 |
tb |
Tequila |
|
|
Salt; to taste |
|
|
Freshly-ground black pepper; to taste |
| 1 |
|
Recipe Corn And Cumin Custard; see * Note |
| 2 |
tb |
Chopped chives |
| 2 |
tb |
Brunoise red peppers |
| 2 |
tb |
Brunoise yellow peppers |
|
|
Bayou Blast; see * Note |
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.
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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