Shredded Beef Flautas

Over the past few months, I have expanded my repertoire of Mexican cuisine considerably. Actually it all started when I ordered the "Mexican pack" from Bountiful Baskets at the end of August. It was really fun to make interesting foods that I hadn't ever tried before. Also, I have been surprised at how easy it is to make things like taquitos and chimichangas from scratch - for some reason it never occurred to me that I could make them at home rather than buying them in the freezer section at the grocery store - and I have to say that I highly recommend it. These flautas are very similar to taquitos. The main difference is that taquitos are wrapped in a corn tortilla and flautas are wrapped in a flour tortilla.

1 - 1 1/2 lb. chuck roast
1 cup beef broth
cumin
oregano
coriander
salt and pepper
4 cloves minced garlic
1/2 jalapeno, minced
1/2 onion, finely chopped
flour tortillas
cheddar cheese

You can bake this meat in the oven or in a slow cooker. If you do it in the oven, set the oven at about 325° and let it cook for 3-4 hours, checking occasionally. If the amount of liquid is low, add more broth. In a slow cooker, it should be cooked on high for at least 3-4 hours or on low for at least 6-8 hours. Once the meat is thoroughly cooked, use two forks to shred it. Add additional seasoning if necessary.

Preheat the oven to 375° and begin preparing the flautas. Place a small amount of cheese in the center of the tortilla. Top with shredded beef and roll the tortilla. Place each flauta seam-side down on a well-greased cookie sheet. Before baking them, brush oil over the top of each flauta (you can also use cooking spray). Bake for 8-10 minutes and then turn them over and bake for 5-6 more minutes or until golden brown. Serve with guacamole, sour cream, and salsa.