SHREDDED BEEF FLAUTAS

2 lbs. boneless beef chuck, cut into 2-inch pieces
2 onions, divided use
3 garlic cloves, divided use
1 tsp. salt
water
2 tbsp. olive oil
1/2 cup tomato sauce
2 fresh jalapeno chilies, seeded, chopped (wear rubber gloves)
3/4 tsp. ground cumin
12 (7-inch) tortillas, warmed
vegetable oil for frying flautas
TO SERVE:
3 cup shredded romaine or iceberg lettuce
guacamole and sour cream

In a large saucepan combine beef, 1 of the onions, sliced, 1 of the garlic cloves, the salt, and water to cover; bring water to a boil and simmer the mixture, partially covered, for 1 1/2 to 2 hours or until beef is tender.

Let beef cool in the broth, drain it, reserving 1/3 cup of broth and shred with forks.

In a large skillet cook the remaining onion, minced, and the remaining 2 garlic cloves, minced, in the oil over moderately low heat, stirring, until onion is softened.

Add shredded beef, tomato sauce, chilies, cumin, reserved broth, salt & pepper; simmer mixture, stirring for 3 to 5 minutes or until thickened. Let cool.

Working with 1 warmed tortilla at a time and keeping others covered, spread about 2 rounded Tbsp. of filling down center of each tortilla, roll up tortillas, enclosing filling and secure ends closed with wooden picks. Keep rolled tortillas covered with plastic wrap.

The flautas may be prepared up to this point 2 hours in advance and kept covered tightly with plastic wrap and chilled.

In a large skillet heat 1/2 inch of oil over moderately high heat until it is hot but not smoking. Fry flautas in batches, turning them for 1 to 2 min. or until crisp.

Transfer them with tongs to paper towels to drain. Spread the lettuce on a platter or divide among 6 plates, arrange the flautas on it and top with guacamole and sour cream.