Ground Beef Flautas
Ground beef flautas: ground beef browned with onion, garlic, cumin, chiles in adobo and chili powder, mixed with cheese, rolled in 8 flour tortillas and shallow fried until crisp. Served with a creamy cilantro avocado sauce. Makes 8.
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Ingredients
- 1 tablespoon olive oil
- 1 red onion small, diced
- 4 to 5 cloves garlic minced
- 1 pound ground beef
- 2 teaspoons ground cumin
- 2 teaspoons chiles in adobo diced
- 1 teaspoon chili powder
- water a splash
- 7 to 8 ounces shredded Chihuahua cheese cheddar or mozzarella work too
- 8 flour tortillas 8-inch, taco size
- vegetable oil for frying, about 1/2 inch in the pan
- kosher salt to taste
- black pepper freshly cracked, to taste
- 2 avocados pitted and diced, for the sauce
- 1/4 cup sour cream for the sauce
- 1/4 cup fresh cilantro leaves for the sauce
- juice of 2 to 3 limes for the sauce
- water a splash, for the sauce
Instructions
- Heat the olive oil in a large pot over medium heat. Add the onion with a pinch of salt and pepper. Cook, stirring often, for 3 to 4 minutes.
- Add the garlic and cook for another minute or so, stirring often.
- Add the ground beef and brown it, crumbling it with a spatula, until it is cooked through and reaches 160°F on a food thermometer.
- Add the cumin, chiles in adobo, chili powder and a splash of water. Stir to combine and season to taste with salt and pepper.
- Add the cheese and stir to combine.
- While the filling cooks, heat a large pot over medium heat with about 1/2 inch of vegetable oil in it. The oil is ready when a drop of water sprinkled into it sizzles.
- Spread 1/2 cup of the meat mixture in a line down the middle of the bottom half of each tortilla. Roll the tortilla away from you and tightly around the filling. Repeat with the rest of the tortillas and filling.
- Fry the flautas seam side down in batches of 2 or 3, depending on how wide the pot is. Fry them on each side for 1 to 2 minutes, until the outside is dark golden brown and crispy. If they cook too quickly, turn the heat down a bit.
- Combine the avocados, sour cream, cilantro, lime juice and a splash of water in a food processor and process until smooth and creamy.
- Serve the flautas with the creamy cilantro sauce, fresh cilantro and crumbled queso fresco.
Notes
If they unroll in the oil, secure each one with a toothpick and remove it before serving. Refrigerate leftovers within 2 hours and eat within 3 to 4 days. Reheat to 165°F.
Nutrition
Serving: 1servingCalories: 461kcalCarbohydrates: 30.1gProtein: 21.3gFat: 28.8gSodium: 562mgFiber: 4.5gSugar: 2.8g
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