Ingredients: |
Ingredients: 3-4 lbs. boneless lean pork roast, loin end or center cut
3 (14oz) cans tomatoes with green chilies
2 cans beef broth
2 medium onions, chopped
1tsp. cumin
3 cloves minced garlic
1 Tbsp. dried oregano
3 Tbsp. chili powder
salt and pepper to taste
Filling:
1lb. ground beef
1onion, chopped
1 tsp. garlic salt
salt and pepper to taste
1/2 tsp. ground cumin
1-2 Tbsp. vegetable oil
24 corn tortillas
1/2 lb. monterey jack grated cheese
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Directions: |
Directions:Make the pork sauce:Trim the fat from the roast and place the meat in a large kettle. Add the tomatoes, broth, onions, and seasonings. Simmer, covered,over low heat for about 6 hrs. Break the meat up with a fork and mix well in the sauce. This sauce freezes well and makes a great topping for tamales.
Make the filling:
In a heavy skillet, brown the meat and add the onion, and seasonings. Add1/2 cup of water and cook until the water is absorbed.
To make the flautas, lightly oil 2 9x12 baking pans. Preheat the oven to 350degrees. In a separate small skillet, heat the oil and soften the tortillas by dipping them one at a time in the hot oil until they are soft and pliable.Drain on paper towels.. Spread a tablespoon of the ground meat mixture on a tortilla, add some grated cheese, roll up and place seam side down in the prepared pans. Repeat using the rest of the tortillas and filling.Spoon pork sauce over the entire dish and top with the remaining cheese. Bake uncovered for about 30 minutes or until the cheese is melted. Garnish with sour cream, chopped lettuce, and guacamole. |
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