Mexican Taquitos with Beef and Tomatillos Recipe
Also known as tomatillo or miltomate, the green tomato is a fruit that grows in Mexico and in other parts of Central America, whose skin has a greenish color, which in turn is protected by a thin husk; and as its name implies this fruit is related to the red tomato. Due to its peculiar flavor, the tomatillo is a key ingredient in many traditional dishes that are part of the Mexican cuisine.
A trick to prevent the tacos from falling apart when frying them, is to insert a toothpick at each end of the tightly rolled tortilla, which will help to keep your flautas rolled up as they brown.
Recipe for Taquitos with Tomatillos and Beef
Ingredients for 4 guests:
* 1 lb. of Beef skirt steak (Falda)
* 2 cloves of garlic
* 2 bay leaves
* 1/2 an onion, 2 pieces
* 1 lb. Green Tomatoes, Cubed
* 3 Chopped Chipotle Chiles
* 1/2 sliced onion
* 16 corn tortillas
* 2 Sliced red tomatoes
* 1 Chopped Romaine Lettuce
* A pinch of salt
* Vegetable Oil
* 1/2 of Queso fresco cheese (can be substituted by mild feta cheese)
* 1 cup Cream
Preparation:
1 Place the beef in a pressure cooker, where you pressure-cook it with the half onion, garlic, bay leaf and a pinch of salt.
2 When the meat is cooked, remove the excess water, shred the meat with two forks and reserve on a separate plate.
3 Fry the tomatillos in a pan with oil and wait for it to brown while frying it; onced charred add the sliced onion. A few minutes later, add the chipotle chiles and the shredded meat.
4 Cook to reduce the liquids; once the liquids have evaporated slightly, place the meat across on a tortilla and roll it up more tighly than a taco.
5 Fry the flautas on both sides in a pan with hot oil and wait a few minutes until golden brown
6 Finally, place the tacos on each individual plate, top with lettuce, red tomato slices, cream and cheese.
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