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  • 1 pound flank steak
  • 3 tablespoons olive oil
  • 1 Tablespoon Ancho Chile powder
  • 1 Tablespoon New Mexican Chile Pepper
  • 1 teaspoon garlic powder
  • 1 teaspoon Mexican oregano (dried)
  • 1/2 teaspoon freshly ground pepper
  • 1 teaspoon Kosher Salt
  • 1 Tablespoon Paprika
  • 1/2 cup chopped onions
  • 1 minced fresh seeded jalapeno
  • 1 teaspoon minced garlic
  • 1 cup black beans, soaked over night and drained
  • 1/2 cup fresh chopped cilantro
  • 4 cups chicken stock
  • Cumin to taste
  • 1 roasted poblano pepper, julienne
  • 1 roasted jalapeno, minced
  • 1 roasted yellow pepper, julienne
  • 1 roasted red pepper, julienne
  • 1 Dried ancho pepper, soaked and finely chopped
  • 1/2 small red onion, julienne
  • 1 teaspoon minced garlic
  • Juice of one lemon
  • Juice of one lime
  • 1 cup grated Pepper Jack cheese
  • 8 large corn tortillas, covered with a damp cloth
  • 1 cup sour cream
  • 2 tablespoons tequila
  • Salt and pepper
    1. Preheat the grill. Preheat the fryer. Season the flank steak with 2 tablespoons olive oil and Southwest seasoning mix. Place on the grill and cook for 3-4 minutes on each side for medium-rare. Remove from the grill and allow to rest.
    2. For the black bean puree:
      In a sauce pot, heat 2 tablespoons of the olive oil. Sauté the onions for 5 minutes. Add the jalapenos, 1 teaspoon minced garlic, black beans, and 1/4 cup chopped fresh cilantro. Stir in the chicken stock. Bring the liquid up to a boil and reduce to a simmer. Cook the beans for 2 hours or until the beans are tender. Remove from the heat and puree until smooth. Season with cumin, salt and pepper.
    3. For the salsa:
      In a mixing bowl, combine the peppers, 1 teaspoon minced garlic, red onion, lemon and lime juice, and 2 tablespoons chopped cilantro together. Mix thoroughly. Season with salt and pepper.
    4. For the flautas, using a french knife, julienne the flank steak Place 2 ounces of the flank steak and 1 ounce of the grated cheese in the center of each tortilla. Tuck the sides in and roll the tortilla up tightly.
    5. Fry 3-4 flautas at a time for 3 minutes or until the flautas are crispy. Remove from the fryer and drain on a paper-lined plate. Season with Southwest seasoning mix.
    6. In a small mixing bowl, combine the sour cream, tequila and remaining cilantro together. Mix thoroughly and season with salt and pepper.