Beef Flautas with Black Bean Puree

Source: PepperFool

1 pound flank steak
3 tablespoons olive oil
RUB:
1 Tablespoon Ancho Chile powder
1 Tablespoon New Mexican Chile Pepper
1 teaspoon garlic powder
1 teaspoon Mexican oregano (dried)
1/2 teaspoon freshly ground pepper
1 teaspoon Kosher Salt
1 Tablespoon Paprika
BEAN PUREE:
1/2 cup chopped onions
1 minced fresh seeded jalapeno
1 teaspoon minced garlic
1 cup black beans, soaked over night and drained
1/2 cup fresh chopped cilantro
4 cups chicken stock
Cumin to taste
SALSA:
1 roasted poblano pepper, julienne
1 roasted jalapeno, minced
1 roasted yellow pepper, julienne
1 roasted red pepper, julienne
1 Dried ancho pepper, soaked and finely chopped
1/2 small red onion, julienne
1 teaspoon minced garlic
Juice of one lemon
Juice of one lime
FLAUTA:
1 cup grated Pepper Jack cheese
8 large corn tortillas, covered with a damp cloth
1 cup sour cream
2 tablespoons tequila
Salt and pepper
Preheat the grill. Preheat the fryer. Season the flank steak with 2 tablespoons olive oil and Southwest seasoning mix. Place on the grill and cook for 3-4 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. Sauté the onions for 5 minutes. Add the jalapenos, 1 teaspoon 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 3-4 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 Southwest seasoning mix.

In a small mixing bowl, combine the sour cream, tequila and remaining cilantro together. Mix thoroughly and season with salt and pepper.

Yield: 2 servings

From: Emeril Lagasse