Ingredients
2-1/2 teaspoons canola oil2 pounds fresh beef brisket2 medium onions, chopped2 medium green peppers, chopped2 cups water1 teaspoon salt1 teaspoon dried oregano1 teaspoon dried marjoram1 teaspoon pepper20 corn or flour tortillas (6 inches), warmedOil for deep-fat fryingOptional toppings: guacamole, sour cream and salsa
Preparation
In a Dutch oven, heat oil over medium heat. Brown brisket on all sides. Add onions, peppers, water and seasonings. Bring to a boil. Reduce heat; simmer, covered, 1 to 1-1/2 hours or until meat is tender.
Remove meat; cool slightly. Shred meat with 2 forks. Drain onion mixture; add to meat. Spoon 1/4 cup beef mixture down the center of each tortilla. Roll up and secure with toothpicks. In a cast-iron or electric skillet, heat oil to 375°. Fry flautas, in batches, for 1 minute on each side or until golden brown.
Drain on paper towels. Remove toothpicks. If desired, serve with toppings.
