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Carmen's Flauta

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Carmen’s Flauta

One 12-inch flour tortilla
1 tablespoon oil, plus additional
1 pound boneless lean beef
1 1/2 teaspoons paprika
1/4 teaspoon chili powder (or more, to taste)
3/4 teaspoon ground cumin
Salt and pepper
1 large onion, chopped
2 large garlic cloves, minced
1 1/2 cups grated Monterey Jack cheese
1 cup sour cream
3/4 cup chopped green onion
1/4 cup chopped green chiles
3 beaten eggs
1 teaspoon salt
1/4 teaspoon freshly ground pepper
Additional sour cream for topping
Sliced avocado
Salsa

Preheat oven to 400 degrees F.
Grease a 9-inch pie plate, add the tortilla and brush lightly with oil. Bake
until the top is very lightly browned, about 5 minutes.
In a small bowl combine the paprika, chili powder and cumin. Coat the
beef with this mixture, then sprinkle lightly with salt and pepper.
Heat 1 tablespoon oil in large skillet or Dutch oven over medium-high
heat. Add the spice-coated beef to the skillet and brown it on all sides.
Add the onion and garlic and sauté for several minutes. Reduce the heat
to very low, cover partially, and braise (it is best not to add liquid, but if
you absolutely must, keep it to a minimum) about 1 to 1 1/2 hours, until tender. If meat starts to stick, cover pan completely. If liquid has
accumulated in the pan, remove the lid and cook until moisture has evaporated. Let the meat cool, then shred coarsely with a fork.
Preheat oven to 325 degrees F. Combine the meat mixture, cheese, sour cream, green onion, green chiles, eggs, 1 teaspoon salt, 1/4 teaspoon
freshly ground pepper in a large bowl and mix well. Turn into prepared
pie plate, spreading evenly. Bake 55 to 60 minutes or until filling is set.
Cool slightly, then spread the top with sour cream and decorate with
avocado slices. Serve with salsa and ice-cold beer.
 

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