In a sauce pot, heat 2 tablespoons of the olive oil. Saute the onions for 1 minute. 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.
Preheat the grill.
Season the flank steak with 2 tablespoons olive oil and Southwestern Rub. Place on the grill and cook for 3 to 4 minutes on each side for medium-rare. Remove from the grill and allow to rest.
In a mixing bowl, combine the roasted peppers, 1 teaspoon minced garlic, red onion, lemon and lime juices, and 2 tablespoons chopped cilantro together. Mix thoroughly. Season with salt and pepper.
Preheat the fryer.
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. (The flautas should resemble an over-sized pencil shape.) Fry 3 to 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 Southwestern Rub.
In a small mixing bowl, combine the sour cream, tequila, and remaining cilantro together. Mix thoroughly and season with salt and pepper.
On a serving plate, spoon the black bean puree in the center. Invert a corn and cumin custard in the center, and dab with the cilantro-tequila cream. Pile the flautas against the custard. Garnish with the chives, diced peppers, and Southwestern Rub.
Southwestern Rub:
In a small mixing bowl, combine all the ingredients together. Mix thoroughly. This spice mixture should be stored in an airtight container for up to 6 months.
Yield: 1/2 cup
Corn and Cumin Custard:
Preheat the oven to 350 degrees. Grease the ramekins with butter. In a sauce pot, combine the cream, garlic head, and corn cobs. Bring the liquid up to a boil and reduce to a simmer. Simmer for 10 minutes to infuse the garlic. Remove from the heat and strain. Add the corn to the cream mixture. In a mixing bowl, whisk the yolks and cumin together. Temper the cream into the yolks. Season with salt and pepper. Ladle the custard into 4-ounce ramekins. Place in a water-bath and bake for 1 hour or until the custards set. Remove from the oven and the water-bath. Allow the custards to rest for 5 minutes before inverting and serving.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	1395.15 Kcal (5841 kJ)
Calories from fat	749.16 Kcal
		% Daily Value*
Total Fat	83.24g	128%
Cholesterol	410.58mg	137%
Sodium	3127.62mg	130%
Potassium	2182.34mg	46%
Total Carbs	94.74g	32%
Sugars	14.68g	59%
Dietary Fiber	17.1g	68%
Protein	69.82g	140%
Vitamin C	90.5mg	151%
Vitamin A	0.1mg	5%
Iron	25.7mg	143%
Calcium	741.4mg	74%

Amount Per 100 g
Calories	156.4 Kcal (655 kJ)
Calories from fat	83.98 Kcal
		% Daily Value*
Total Fat	9.33g	128%
Cholesterol	46.03mg	137%
Sodium	350.61mg	130%
Potassium	244.64mg	46%
Total Carbs	10.62g	32%
Sugars	1.65g	59%
Dietary Fiber	1.92g	68%
Protein	7.83g	140%
Vitamin C	10.1mg	151%
Iron	2.9mg	143%
Calcium	83.1mg	74%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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