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Mexican Mini Flautas with Avocado Cream
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5 from 1 vote

Mexican Mini Beef Flautas with Avocado Cream

These Mexican Mini Beef Flautas with Avocado Cream are so delicious!  Perfectly crispy on the outside with a savory beef filling on the inside and served with an avocado cream sauce.
Prep Time2 hrs
Cook Time15 mins
Total Time2 hrs 15 mins
Course: Appetizer
Cuisine: Mexican
Servings: 6
Calories: 523kcal
Author: Mexican Appetizers and More

Ingredients

  • 2 Lbs beef chuck cut into 2 to 4 inch cubes
  • 2 onions
  • 5 garlic cloves
  • 2 teaspoons salt
  • 1/2 teaspoon cumin
  • 1 bay leaf
  • 1 fresh jalapeno seeded, deveined and chopped, can wear latex gloves if you're concerned of touching your eyes
  • 2-3 cups romaine or iceburg lettuce shredded
  • vegetable oil for frying
  • 18 corn tortillas

AVOCADO CREAM

  • 1 ripe avocado cut in half, remove pit, remove flesh
  • 1 container 4 ounces sour cream
  • 2 Tablespoons fresh lime juice
  • salt to taste

SAUCE THAT'S ADDED TO BEEF

  • 1 teaspoon cayenne pepper
  • 1 tablespoon chili powder
  • 1-2 chipotle peppers in adobo sauce found in the international aisle in supermarket
  • 1 cup Goya tomato sauce or any other latin tomato sauce

Instructions

  • Quarter 1 of the onions. Mash 2 of the garlic cloves with back of a knife.In a large saucepan, add the cubed 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.

Sauce

  • In a blender or food chopper, add tomato sauce with chili powder, cayenne pepper and chipotle pepper/s. Blend together. This sauce will be added to the cooked beef.
  • Chop the other onion and jalapeno. Saute in the same pot with cooked beef.
  • Add sauce and stir together over medium heat.
  • Add about a cup of water if needed, stir mixture and cook for another few minutes until all flavors come together.Beef is ready for flautas.
    Note: If beef is still in large chunks and not fully fallen apart, use two forks to shred beef.

Avocado Cream

  • 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 (you can also put in microwave for a few seconds).

Forming 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, turning over once or twice until golden brown and crispy.Drain flautas on paper towels to remove excess oil.
  • Lay a bed of romaine or Iceberg shredded lettuce on a platter and lay flautas around platter with avocado cream sauce in center.Serve immediately. Enjoy!

Nutrition

Serving: 6g | Calories: 523kcal | Carbohydrates: 43g | Protein: 35g | Fat: 24g | Saturated Fat: 8g | Cholesterol: 104mg | Sodium: 1002mg | Potassium: 944mg | Fiber: 8g | Sugar: 2g | Vitamin A: 2035IU | Vitamin C: 10.7mg | Calcium: 115mg | Iron: 5mg