Shredded Beef Flautas

Ingredients:

2 pounds boneless beef chuck, cut into 2″ pieces
2 onions, (1 sliced and 1 finely chopped)
3 garlic cloves, minced
1 tsp. salt
2 Tbsp. olive oil
1/2 cup tomato sauce
2 fresh jalapeno chiles, seeded and chopped
3/4 tsp. ground cumin
12 (7″) tortillas, warmed
vegetable oil
3 cups shredded romaine or iceberg lettuce
guacamole and sour cream

Instructions:
Add the beef, 1 onion (sliced), a garlic clove and 1 tsp of salt into a large saucepan, and cover with water. Bring the water to a boil and simmer the beef mixture, partially covered, for 1-1/2 to 2 hours, or until the beef is tender. Let the beef cool and drain it, reserving 1/3 cup of broth. Shred the meat with a with fork and set aside.

In a large skillet cook the chopped onion and the remaining 2 cloves of minced garlic in oil over low heat, stirring, until the onion is soft. Add the shredded beef, tomato sauce, chiles, cumin and reserved broth. Salt and pepper to taste. Simmer the mixture, stirring frequently, for 3-5 minutes, or until it begins to thicken. Let the beef filling cool.

Working with 1 warmed tortilla at a time, and keeping the others covered, spread about 2 Tbsp. of the filling down the center of each tortilla. Roll up the tortillas, enclosing the filling, and secure the ends closed with wooden toothpicks. Keep the rolled tortillas covered with plastic wrap. The flautas can be prepared 2 hours in advance, and kept covered tightly with plastic wrap in the refrigerator.

In a large skillet heat 1/2″ of oil over high heat until it is hot, but not smoking. Fry the flautas in batches, turning them occasionally until crisp and golden brown. Transfer them with tongs to paper towels to drain. Spread the lettuce on a platter or divide it evenly among 6 plates, and arrange the flautas on top. Serve with guacamole and sour cream.