WHAT IS A FLAUTA? RECIPES

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CHICKEN FLAUTAS WITH AVOCADO CREAM RECIPE | SUNNY ANDERSO…



Chicken Flautas with Avocado Cream Recipe | Sunny Anderso… image

Provided by Sunny Anderson

Categories     appetizer

Total Time 40 minutes

Prep Time 20 minutes

Cook Time 20 minutes

Yield 16 flautas

Number Of Ingredients 18

Vegetable or canola oil, for frying
1 tablespoon butter
1/2 small red onion, diced
1 jalapeno, diced
1 garlic clove, minced
1 teaspoon ground cumin
1/2 teaspoon cayenne pepper 1 rotisserie chicken, skin removed and meat finely shredded
1 cup salsa
1/4 cup freshly chopped cilantro leaves
1 cup shredded Cheddar/Monterey jack blend
1 lime, juiced
Salt
16 (5 to 6-inch) flour tortillas
2 cups shredded iceberg lettuce, for serving
1 very ripe avocado, halved, pitted and flesh removed
1 (4-ounce) container sour cream
2 tablespoons fresh lime juice
Salt

Steps:

  • Fill a large pot with enough oil to reach 2 inches up the side of the pan. Heat over medium heat until a deep-frying thermometer inserted in the oil reads 375 degrees F. To make the flautas: In a pan over medium heat melt butter and saute onions and jalapenos until tender, about 5 minutes. Add garlic, cumin, and cayenne pepper and cook until fragrant, another 2 minutes. Add chicken and salsa; stir to combine. Remove from heat and stir in cilantro, cheese and lime juice. Let cool slightly.
  • Preheat oven to 200 degrees F.
  • Working with 4 tortillas at a time, spread a heaping spoonful along the middle of each tortilla. Roll tortilla tightly around the filling and secure with a toothpick. Using tongs, hold each flauta in hot oil until firm, then release to continue cooking. Cook until golden brown, about 2 minutes, then remove to a paper towel-lined plate and immediately season with salt. Keep flautas warm in the oven on a sheet tray while assembling and cooking the remaining tortillas.
  • To make the Avocado Cream: In a serving bowl, mash avocado, sour cream and lime juice until smooth. Season with salt, to taste.
  • To serve, arrange flautas on a platter of shredded lettuce and serve with Avocado Cream on the side.

BEEF FLAUTAS SUPREME RECIPE | HELLOFRESH



Beef Flautas Supreme Recipe | HelloFresh image

Don’t get us wrong, we love a traditional taco—but when we’re in the mood to mix things up, we love flautas, aka rolled-up tacos with a crispy outer shell. Here, we achieve the signature flauta crunch factor by baking the stuffed tortillas (full of zesty beef and Mexican cheese) for perfectly golden results—no messy deep-frying required. That crispy crust is the perfect canvas for some of our favorite toppings: pico de gallo and lime crema. Yes, you really can have it all.

Total Time 30 minutes

Yield 2

Number Of Ingredients 12

1 unit Yellow Onion
10 ounce Ground Beef
1 unit Tex-Mex Paste
1 tablespoon Southwest Spice Blend
6 unit Flour Tortillas
½ cup Mexican Cheese Blend
1 unit Lime
1 unit Roma Tomato
4 tablespoon Sour Cream
2 teaspoon Cooking Oil
1 tablespoon Olive Oil
Salt

Steps:

  • • Adjust rack to middle position and preheat oven to 425 degrees. Line a baking sheet with foil and brush with oil or coat with nonstick spray. Wash and dry all produce. • Halve, peel, and thinly slice onion; mince a few slices until you have 1 TBSP (2 TBSP for 4 servings).
  • • Heat a drizzle of oil in a large pan over medium-high heat. Add sliced onion; cook for 3 minutes. • Add beef* and Southwest Spice; cook, breaking up meat into pieces, until beef is browned and onion is softened, 4-6 minutes. • Stir in Tex-Mex paste and 1⁄3 cup water (½ cup for 4 servings). Simmer until mixture is thickened and beef is cooked through, 2-4 minutes more. Turn off heat.
  • • Meanwhile, drizzle tortillas with 1 TBSP olive oil (2 TBSP for 4 servings); brush or rub to completely coat. • Place tortillas on a clean work surface. Once beef filling is done, add a heaping ¼ cup filling to one side of each tortilla, then sprinkle each with 1 TBSP Mexican cheese. Roll up tortillas, starting with filled sides, to create flautas. Place seam sides down on prepared sheet. TIP: Make sure the flautas are snug on the sheet—this will prevent them from unrolling. • Bake on middle rack until golden brown and crispy, 8-12 minutes.
  • • While flautas bake, finely dice tomato. Zest and quarter lime. In a small bowl, combine tomato, minced onion, half the lime zest, and a squeeze of lime juice. Season with salt. • In a separate small bowl, combine sour cream, remaining lime zest, and a squeeze of lime juice. Add water 1 tsp at a time until mixture reaches a drizzling consistency. Season with salt. • Divide flautas between plates. Top with pico de gallo and lime crema. Serve.

Nutrition Facts : Calories 960 kcal, FatContent 59 g, SaturatedFatContent 24 g, CarbohydrateContent 71 g, SugarContent 10 g, ProteinContent 42 g, FiberContent 4 g, CholesterolContent 145 mg, SodiumContent 2020 mg

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