BEEF FLUTES WITH PEANUT SAUCE

6 porciones

Ingredients

Flutes

• 12 thin corn tortillas

• 300 grams of beef skirt

• 1/4 of onion

• 1 clove of garlic

• 1/2 chopped onion

• 1 teaspoon vegetable oil

• 1 teaspoon chicken consommé powder

Sauce

• 3 cascabel peppers

• 2 tomatoes

• 1/4 of onion

• 1 clove of garlic

• 1/3 cup chopped unsalted peanuts

• 1 tablespoon vegetable oil

• Optional salt

Preparation

1. Rinse the meat and cook it in enough water with the clove of garlic, chives and salt until the meat is very soft and can be shredded. Remove from stock and shred. Heat 1 teaspoon oil and fry the chopped chives until transparent, add the shredded meat and season with consommé.

2. Fill the tortillas with meat, roll and hold with a toothpick; bake the flutes tight with the toothpick so they don’t open, until they are very crispy. Serve the flutes dipped in the sauce.

3. To make the salsa, remove stems and seeds from the chilies. Soak the chilies and tomatoes in boiling water until they are soft. Roast the onion and garlic on a griddle, In a skillet with a tablespoon and oil lightly fries the peanuts. Put in the blender the skinless tomatoes, chiles, two tablespoons of peanuts, garlic and chives and blend until you have the texture of salsa. Heat in a pot and pour the sauce, season with salt if necessary, let it boil; remove from heat

Nutritional information

Energy: 280 Kcal

Carbohydrates: 30 g

Protein: 12 g

Fats: 11 g

Group PM. [2015]. Beef flutes with peanut sauce. fmdiabetes.org. Retrieved from: http://fmdiabetes.org/flautas-deres-con-salsa-de-cacahuate/