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.
Author: Mexican Appetizers and More
2Lbsbeef chuckcut into 2 to 4 inch cubes
1fresh jalapenoseeded, deveined and chopped, can wear latex gloves if you're concerned of touching your eyes
2-3cupsromaine or iceburg lettuceshredded
vegetable oil for frying
1ripe avocadocut in half, remove pit, remove flesh
1container 4 ounces sour cream
2Tablespoonsfresh lime juice
salt to taste
SAUCE THAT'S ADDED TO BEEF
1-2chipotle peppers in adobo saucefound in the international aisle in supermarket
1cupGoya tomato sauceor any other latin tomato sauce
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.
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.
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).
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!