Mini Flautas de Carne de Res con Crema de Aguacate
Last weekend I made these fabulous flautas and let me tell you, yummy!! Oh my, oh my, they were just soo good! More like heavenly. This my friends is one appetizer you will want to recreate and devour often. Just too good! And please don’t take my word for it…make this one for sure.
So let me continue, I had my buddy over last weekend and I asked him if he wanted some flautas. This is how it went:
Me: “John, want some flautas?” I just bought a chuck roast and was thinking about making some flautitas”
John: “Cathy, my dear friend, Cathy, have I ever said no to any of your cooking?” “Come on woman, where do we start?”
Me: I laughed with a grin of thankfulness
John: “BTW, Dos Equis on the menu too?!”
Me: Yes my dear, yesss!
Okay folks so where do we start? You already did! …you’re reading, you’re interested, you’re curious and filling your brain with new ideas, new foods to annihilate! Yes, I said it, ANNIHILATE! As a matter of fact, UTTERLY ANNIHILATE!
Here we go, but before we do, let me explain to you a few things:
Flautas translates to flutes. You can make these babies with pretty much any meat you desire…..chicken, pork, turkey, beef, lamb, etc. Why the name flautas you ask? You got it, BECAUSE THEY LOOK LIKE LITTLE FLUTES!
Guess what?! You can also make these with seafood. So for all you seafood lovers out there (like MEEEE!), you can make theseeee, wait for it, wait for it again….SEAFOOD! Shrimp, lobster, crab…all equals YUMM! I know what you’re thinking, “Is this woman going to share any of those recipes, ever?” Yes, I am my fellow friends I am, promise. Give it time, give it time, these too shall come.
As I say to you once here and a while (as I chuckle), promise me a little patience once again with this recipe.
Here it goes!
Mexican Mini Beef Flautas with Avocado Cream
- 2 Lbs beef chuck (cut into 4 inch cubes)
- 2 onions
- 5 garlic cloves
- 2 teaspoons salt
- 1 teaspoon cayenne pepper
- 1/2 teaspoon cumin
- 1 tablespoon chili powder
- 1 bay leaf
- 1-2 chipotle in adobo sauce
- 1 fresh jalapeno (seeded and chopped, wear gloves)
- 1 cup Goya tomato sauce (or any other latin tomato sauce)
- 2-3 cups romaine or iceburg lettuce (shredded)
- vegetable oil for frying
- 18 corn tortillas
- 1 ripe avocado (cut in half, remove pit, remove flesh)
- 1 container 4 ounces sour cream
- 2 Tablespoons fresh lime juice
- salt to taste
|Quarter 1 of the onions. Mash 2 of the garlic cloves with back of knife. In a large saucepan, add beef, garlic, onion, cumin, salt and bay leaf. Add enough water to cover (can use beef or chicken stock) and bring to a boil. Lower temperature, cover pot and simmer for 2 hours or until tender. Check periodically to make sure there still is enough water in pot, if not, add a little more. Set beef aside to cool but make sure to reserve broth. Shred beef with 2 forks on cutting board.|
|In a blender or food chopper, add tomato sauce with chili powder, cayenne pepper and chipotle. Blend together. This sauce will be added to the cooked beef.|
|Chop and saute the other onion with chopped jalapeno. Add the shredded beef, sauce and stir together over medium heat. Add about a cup of beef broth, stir mixture and cook for another few minutes until all flavors come together.|
|Avocado Cream Sauce|
|Mash avocado with fork add sour cream, lime juice and salt to taste. Refrigerate while you get flautas ready and fry.|
|To warm the corn tortillas|
|Preheat oven to 350 degrees (175 degree Celsius) Next, take your 18 tortillas and divide them into 3 stacks of 6 tortillas each and wrap in aluminum foil. Place in oven for about 5-7 min. Once warm, they will be pliable and easy to make into flautas.|
|Add about 2 tablespoons of beef filling down the center of each tortilla. Roll and wrap, covering filling. You can secure tortilla with a wooden toothpick or keep seam side facing down until ready to fry. Continue this process for all tortillas.|
|Fry in about an inch of vegetable oil, until golden brown and crispy. Drain on paper towels.|
|Lay a bed of shredded lettuce on a platter and lay flautas around platter with avocado cream sauce in center.|