Delicious Shredded Beef Flautas

Delicious Shredded Beef Flautas

Flautas

 Mexican cuisine is one of my family’s favorites.  We love tacos, burritos, chimichangas, quesadillas, and specially flautas!

What you may ask are flautas.  Well, they’re crispy filled tortillas garnished with shredded cheese, sour cream, guacamole, salsa, and any other favorite toppings.

Flautas, sometimes called taquitos, are very similar to chimichangas which are deep fried burritos.  They can be filled with ground or shredded meat, cheese, beans, or a combination of any of these.

It’s served garnished with sour cream, salsa, cheese, and other toppings.  My favorites are sour cream and extra hot salsa!

In Hawaii there aren’t very many great Mexican restaurants, and only one that I know of offer flautas.  That’s why most of the time we end up making flautas and other Mexican favorites at home.

Flautas can be served as an appetizer or as a main course.  When I serve them as a main course I add a side of rice and beans.  However they’re served they are yummy!

Here’s my recipe, it makes 15 Flautas.

Ingredients:

2 Lbs. Flank Steak

1 Packet Taco Seasoning

1 Tbs. Garlic Powder

1 Cup Shredded Monterey Jack/Cheddar Cheese mix

1 Cup Cilantro – coarsely chopped

15  10″ Flour Tortillas

Oil for frying

Garnishes:  Sour Cream, Guacamole, Shredded Cheese, Salsa

Directions:

Rub taco seasoning and garlic powder all over the flank steak

Loosely cover with plastic wrap and let stand in the refrigerator for at least 2 -3 hours

Place flank steak on a baking sheet and bake in a 350° for about 30 minutes or until done

Shred meat.  I use 2 forks to shred the meat.

Place shredded meat into a large bowl.

Add Shredded Cheeses and Chopped Cilantro.

Divide into 15 portions.

Tightly roll each portion in a tortilla.  Each tube should be tightly rolled and round, not flat like a burrito.

Heat oil.

Fry each rolled tortilla in hot oil, turning to brown all sides.

Remove from frying pan and drain on paper towels.

Serve hot with garnishes and sides if desired.

If you liked my Beef Flautas you should try my grandson Dion’s version of Steak Flautas and my Chimichangas!

 

Delicious Shredded Beef Flautas
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Delicious Shredded Beef Flautas
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Instructions
  1. Rub taco seasoning and garlic powder all over the flank steak
  2. Loosely cover with plastic wrap and let stand in the refrigerator for at least 2 -3 hours
  3. Place flank steak on a baking sheet and bake in a 350° for about 30 minutes or until done 
  4. Shred meat.  I use 2 forks to shred the meat.
  5. Place shredded meat into a large bowl.
  6. Add Shredded Cheeses and Chopped Cilantro.
  7. Divide into 15 portions.
  8. Tightly roll each portion in a tortilla.  Each tube should be tightly rolled and round, not flat like a burrito.
  9. Heat oil.
  10. Fry each rolled tortilla in hot oil, turning to brown all sides.
  11. Remove from frying pan and drain on paper towels.
  12. Serve hot with garnishes and sides if desired.
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Baked Spinach Dip

Baked Spinach Dip

Spinach Dip

Easy and Delicious!

Need a quick and easy dip for game day? Here’s a really good dip you can throw together, your guests will love it!
My family loves this Baked Spinach Dip.  Served warm with plain pita chips, it’s awesome!

The crunchy panko topping gives this dip that extra texture that regular spinach dip is missing.

Not only is this delicious, it’s very easy to make too!  You can make it a few hours ahead of time and pop it in the oven just before serving.  I don’t recommend saving leftovers, it gets very watery, but I don’t think this will be a problem.  It’s so good I doubt you’ll have leftovers.

It’s a pretty heavy dip so you want to use thicker or sturdier items to dip.  Pita chips work great as does crostini or slices of crusty baguette.  Tortilla and potato chips don’t fare so well, they tend to break while dipping.

Pre-heat oven to 350 degrees

Ingredients:

2 (10 oz.) packages frozen chopped spinach – thawed
1 package cream cheese softened and cut into cubes
1 cup shredded cheddar cheese
1 cup shredded jack cheese
1/2 cup shredded parmesan cheese
1 cup sour cream

1/4 cup butter – melted
1/2 cup panko bread crumbs
Directions:

1.  Squeeze out as much water as you can from the thawed spinach.

2.  Place all ingredients in a bowl and mix very well.

3.  Place spinach mixture in an oven safe baking dish.

4.  Sprinkle panko over all.

5.  Bake for 20 – 30 minutes, until cheeses have melted and topping is browned.

6.  Serve warm with pita chips or whatever you want to dip.

If you want to add a bit of spice to this stir in 1 tbls. crushed red peppers to the spinach mixture.

The recipe calls for Panko which is an Asian style breadcrumbs.  If you can’t find Panko you can substitute plain breadcrumbs instead.

You can prep this ahead of time.  Store covered in the fridge and pop in the oven before serving,  this may add a few minutes to the baking time depending on how cold it is.

If you must store leftover do so in an airtight container, and be sure you use it the next day.  The longer it stays in the fridge the more watery it gets.

 

 

 

 

 

Baked Spinach Dip
Print Recipe
A baked version of everyone's favorite dip. The panko topping gives it that extra crunch missing in the regular version.
Servings Prep Time
12 People 30 Minutes
Cook Time
30 Minutes
Servings Prep Time
12 People 30 Minutes
Cook Time
30 Minutes
Baked Spinach Dip
Print Recipe
A baked version of everyone's favorite dip. The panko topping gives it that extra crunch missing in the regular version.
Servings Prep Time
12 People 30 Minutes
Cook Time
30 Minutes
Servings Prep Time
12 People 30 Minutes
Cook Time
30 Minutes
Ingredients
Servings: People
Instructions
  1. Squeeze out as much water as you can from the thawed spinach.
  2. Place all ingredients, except butter and panko, in a bowl and mix very well.
  3. Place spinach mixture in an oven safe baking dish.
  4. Stir panko in melted butter until it is crumbly.
  5. Sprinkle panko over the spinach mixture.
  6. Bake in 350 degree oven for 20 - 30 minutes, until cheeses have melted and topping is browned.
  7. Serve warm with pita chips or whatever you want to dip.
Recipe Notes

If you want to add a bit of spice to this stir in 1 tbls. crushed red peppers to the spinach mixture.

The recipe calls for Panko which is an Asian style breadcrumbs.  If you can't find Panko you can substitute plain breadcrumbs instead.

You can prep this ahead of time.  Store covered in the fridge and pop in the oven before serving,  this may add a few minutes to the baking time depending on how cold it is.

If you must store leftover do so in an airtight container, and be sure you use it the next day.  The longer it stays in the fridge the more watery it gets.

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