Beef Flautas

Notes

Yes, you can air fry or bake these, but honestly, don’t! They are meant to be fried and enjoyed with all the crispy goodness that comes along with it!
You can use flour or corn tortillas for the flautas.
You can definitely use chicken if you prefer. I would save some steps and buy pre-cooked shredded chicken for this.
The filling can be made ahead of time as it will reheat when the flautas are fried.
Use small street taco tortillas to make these smaller so you can serve as an appetizer.
I always serve with some homemade guacamole, too!

	FLAUTAS
	1 onion, diced
	4 garlic cloves, minced or crushed
	1 pound ground beef (you can use shredded chicken or pork)
	12 tortillas
	2 cups Monterey Jack or cheddar, grated
	Salt to taste
	Vegetable Oil – for frying
	SALSA ROJA
	1 onion, diced
	3 garlic clove, finely chopped
	1 can crushed tomatoes
	1 tablespoon chipotle powder or red pepper
	FOR LIME CREMA
	1 cup sour cream
	Zest and juice of 1 lime

1.	FLAUTA FILLING
2.	Coat large skillet with oil and bring to medium heat. Add onions and season with salt. Cook for 4-5 minutes. Toss in the garlic and cook for 1 minute. Add the ground beef, season with salt and brown. Remove from heat, and put beef mixture into bowl.
3.	Wrap the tortillas in a damp paper towel and wrap in aluminum foil and place in a 350° oven for 10 minutes.
4.	SALSA ROJA
5.	Coat medium sauce pan with oil and bring to medium heat. Add onions, season with salt and cook for 5 minutes. Add garlic and cook for additional minute. Add crushed tomatoes and chipotle or red pepper and season with salt. Bring to boil and simmer for 5-10 minutes.
6.	LIME CREMA
7.	Combine the zest of a whole lime, the juice of a whole lime and sour cream.
8.	Mix well to combine.
9.	ASSEMBLE TIME
10.	Add 1 cup of salsa roja and all of the grated cheese to the beef mixture. Stir to combine and adjust the season to taste.
11.	Lay about 3 tablespoons of the beef mixture into each tortilla and roll tightly. Repeat until all tortillas are filled.
12.	Heat large skillet over medium heat with about ¼ inch of vegetable oil. Working in batches, brown the rolled tortillas on all sides. Remove from skillet and let cool on paper towel-lined plate. Repeat until all tortillas are done.
13.	Serve with lime crema and salsa roja.