Beef Flautas With Black Bean Puree, Roasted Pepper Salsa, And Cilantro-Tequila Cream Recipe

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Emeril Lagasse on Food Network
Nutrition per serving    (USDA % daily values)


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Ingredients for 4 servings

4 cups chicken stock

1/2 small red onion, julienned

1 roasted poblano pepper, julienned

1/4 cup Southwestern Rub, recipe follows

Salt and pepper

Salt and freshly ground black pepper

2 tablespoons brunoise yellow peppers

4 egg yolks

1 roasted jalapeno, minced

2 tablespoons brunoise red peppers

Corn and Cumin Custard, recipe follows

2 teaspoons white cumin

1 roasted ancho pepper, julienned

2 cups heavy cream

2 tablespoons chopped chives

1 lime, juiced

1/4-cup chopped cilantro, plus 2 tablespoons chopped cilantro, plus 1/4 cup chopped cilantro

1 roasted red pepper, julienned

1 tablespoon ground coriander

1 teaspoon dried oregano

1 pound flank steak

1 tablespoon salt

4 tablespoons olive oil, divided

1 cup black beans, soaked over night and drained

8 large corn tortillas, covered with a damp cloth

2 teaspoons amber cumin

2 tablespoons tequila


1 lemon, juiced

1/2 cup chopped onions

2 teaspoons, minced garlic, plus 1 teaspoon minced garlic

1 cup fresh sweet corn, cut off the cob, reserving 2 cobs

1 cup grated Pepper Monterey Jack

1 tablespoon cumin

2 teaspoons minced fresh seeded jalapeno

1 teaspoon crushed red pepper

2 tablespoons chili powder

1 tablespoon garlic powder

2 tablespoons paprika

1 teaspoons black cumin

1 roasted yellow pepper, julienned

1 head garlic, split in half

1 cup sour cream

1 tablespoon butter

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