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1
In a sauce pot, heat 2 tablespoons of the olive oil.
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2
Saute the onions for 1 minute.
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3
Add the jalapenos, 1 teaspoon minced garlic, black beans, and 1/4 cup chopped fresh cilantro.
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4
Stir in the chicken stock.
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5
Bring the liquid up to a boil and reduce to a simmer.
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6
Cook the beans for 2 hours or until the beans are tender.
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7
Remove from the heat and puree until smooth.
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8
Season with cumin, salt and pepper.
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9
Preheat the grill.
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10
Season the flank steak with 2 tablespoons olive oil and Southwestern Rub.
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11
Place on the grill and cook for 3 to 4 minutes on each side for medium-rare.
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12
Remove from the grill and allow to rest.
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13
In a mixing bowl, combine the roasted peppers, 1 teaspoon minced garlic, red onion, lemon and lime juices, and 2 tablespoons chopped cilantro together.
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14
Mix thoroughly.
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15
Season with salt and pepper.
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16
Preheat the fryer.
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17
Using a French knife, julienne the flank steak.
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18
Place 2 ounces of the flank steak and 1-ounce of the grated cheese in the center of each tortilla.
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19
Tuck the sides in and roll the tortilla up tightly.
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20
(The flautas should resemble an over-sized pencil shape.)
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21
Fry 3 to 4 flautas at a time for 3 minutes or until the flautas are crispy.
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22
Remove from the fryer and drain on a paper-lined plate.
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23
Season with Southwestern Rub.
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24
In a small mixing bowl, combine the sour cream, tequila, and remaining cilantro together.
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25
Mix thoroughly and season with salt and pepper.
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26
On a serving plate, spoon the black bean puree in the center.
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27
Invert a corn and cumin custard in the center, and dab with the cilantro-tequila cream.
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28
Pile the flautas against the custard.
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29
Garnish with the chives, diced peppers, and Southwestern Rub.
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30
In a small mixing bowl, combine all the ingredients together.
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31
Mix thoroughly.
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32
This spice mixture should be stored in an airtight container for up to 6 months.
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33
Preheat the oven to 350 degrees.
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34
Grease the ramekins with butter.
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35
In a sauce pot, combine the cream, garlic head, and corn cobs.
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36
Bring the liquid up to a boil and reduce to a simmer.
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37
Simmer for 10 minutes to infuse the garlic.
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38
Remove from the heat and strain.
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39
Add the corn to the cream mixture.
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40
In a mixing bowl, whisk the yolks and cumin together.
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41
Temper the cream into the yolks.
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42
Season with salt and pepper.
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43
Ladle the custard into 4-ounce ramekins.
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44
Place in a water-bath and bake for 1 hour or until the custards set.
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45
Remove from the oven and the water-bath.
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46
Allow the custards to rest for 5 minutes before inverting and serving.
