This next month my posts will be sporadic, unorganized and possibly missing. I will be traveling across borders in 3 days, will be packing our apartment (by myself) in 8 days, and will be moving across town in 20 days. I will be on metal health leave from the blog until September. Yes, my therapist has that much power.
But I promise this: A complete recap of my foreign adventures and a total blog re haul after the move.
In the meantime, enjoy these flautas.
1 lb beef brisket
4 cups beef broth
1 cup enchilada sauce
10 low carb taco size flour tortillas (whole foods and trader joes has some that are 60 calories)
1/2 cup fat free sour cream
(if you don't have a crock pot, any large sauce pot will do)
Smother brisket in all spices listed.
In crock pot, pour in beef broth and enchilada sauce and extra pinch of each spice. Put brisket in crock pot on high heat for 5-6 hours (until meat easily falls off).
Once meat is tender, separate meat until it becomes "shredded beef".
In bowl, add sour cream to beef.
In equal parts, distribute meat to each tortilla (approx 2 large spoon fulls) towards the end of one side of the tortilla.
Roll tortillas, making sure meat is evenly distributed.
Place tortillas in large frying pan, which has already been heated with your olive oil.
Let each side of flauta be browned (this will be done very quickly...so watch!) in pan.
When done, place on paper towels to allow extra oil to be soaked up.
Enjoy with salsa, sour cream, guacamole, pico de gallo, bean dip, cheese sauce, alone...the list goes on.
Serving Size: 5 (2 Flautas each)
Approx 360 calories for 2 flautas.