We just discovered that my 13 year old grandson loves to cook! Not only does he loves to cook, he does it very well. He recently tried out his culinary skills by making us these very delicious Steak Flautas!
What are flautas? They’re also called taquitos, tacos dorados, or rolled tacos. Basically they are a small tortilla rolled up with a filling. Whatever you call them they are very tasty and are one of my favorite Mexican dishes.
Flautas can be filled with shredded chicken, ground or shredded beef, pulled pork, beans, or cheese. They can be served as appetizers or a main dish depending on the size.
Dion used ribeye to make these Steak Flautas. The filling is tender and tasty. Served with Spanish rice and refried beans thes Steak Flautas make a great meal!
The recipe for Steak Flautas is Dion’s own creation. He didn’t follow a recipe, he simply made it up as he went. And I have to say they turned out very well! He even garnished them with chopped cilantro because according to him presentation matters! I do believe we have a budding chef in the family!
I wrote down his recipe and decided to share it with you! It’s pretty easy to make but because it involves frying kids should be supervised if they’ll be making them. This recipe will make 12 Steak Flautas.
1 Lb. Boneless Rib Eye Steak
12 Pcs. 6″ Flour Tortillas
1 Cup Sour Cream
1 Cup Shredded Monterey Jack Cheese
1 Small Bunch Fresh Cilantro – chopped
1 Tbls. Garlic Powder
Oil for frying
Pan fry rib eye steak until it’s cooked but still pink in the middle – don’t over cook the steak
Shred or chop the cooked steak
Flash fry tortillas in a small amount of oil – fry both sides until they are slightly golden brown but the tortilla is still soft and pliable – about 30 seconds per side
Drain tortillas on paper towels and set aside
In a large bowl mix sour cream, cheese, garlic powder, and cilantro until well combined
Squeeze the juice of the lime into the mixture and mix well
Add shredded steak to the mixture and stir until well combined
Scoop 1/12 of steak mixture and drop in center of tortilla, spread a line of mixture across the tortilla
Roll tortilla around the filling and secure end with toothpick
Fill remaining tortillas
Heat about 1″ of oil in a frying pan
Fry tortillas until they are golden brown
Drain on paper towel
Place in serving dish
Garnish with extra chopped cilantro and shredded cheese if desired
I love Chimichangas! It’s my favorite Mexican food. I order it every time we dine at a Mexican restaurant and I even make it at home. I love it filled with ground beef, shredded beef, or shredded chicken.
What you may ask is a chimichanga? It’s a deep friend burrito! I’m not a burrito fan but fry it up and I can eat it everyday!
I was never much on Mexican food until I discovered the Chimichanga. I still remember the first time I had this deep fried burrito. It was at the Mexican restaurant chain called Chi-Chi’s. The chain is long gone from the United States, but my love for the chimichanga remains.
I’m not really sure if the Chimichanga is truly a Mexican dish. It is popular in the Mexican states of Sinaloa and Sonora, but it’s definitely a Tex-Mex staple. It’s on the menu of every Mexican restaurant I’ve been to in Houston and many others from coast to coast.
But not all chimichangas are equal. I’ve had some really bad ones, usually those that are smothered in some kind of sauce, not good! I’m a simple eater, I like my chimichangas straight up! I don’t like it covered in sauce! I like my chimichangas deep fried and served with a sprinkling of shredded cheese with a side of sour cream, guacamole, and hot salsa!
Finding a great chimichanga, or great Mexican food for that matter, in Hawaii is a challenge. There are a couple I can live with, but nothing special if you know what I mean. That’s why when I crave this crunchy burrito I usually make it myself. It’s pretty easy!
Here’s my Ground Beef Chimichanga recipe, hope you love it as much as we do!
1 Lb. Ground Beef
3 Cloves Garlic, finely minced
1 Small Onion, finely minced
1 Tbs. Chili Powder
1 Tsp. Sea Salt
1 Cup Sour Cream
1 Bunch Fresh Cilantro, chopped
1 Cup Shredded Monterey Jack/Cheddar mix
6 8″ Flour Tortillas
Oil for Frying
Extra cheese & cilantro for garnish (optional)
Sauté onions and garlic until onions turn translucent
Add ground beef, Chili Powder, and salt
Cook until beef is well done and crumbly
Remove from heat and drain oil
Add sour cream and shredded cheeses, mix well
Add cilantro, mix well
Divide beef mixture into 6 portions
Place a portion on each tortilla and roll into a tube, secure with a toothpick
Heat about 2″ of oil in a frying pan
Gently slip chimichangas in to oil, oil should bubble
Cook about 4 minutes or until tortilla turns golden brown
Turn over and cook the other side
Drain chimichangas on paper towel
Transfer to serving dish, garnish with shredded cheese and cilantro if desired
Serve with dollops of sour cream, guacamole, and salsa if desired
I usually serve chimichangas with Spanish rice and refried beans for a filling meal!
Fusion Cuisine has become very popular lately. Top restaurants and chefs tout their newest creations which is usually 2 or more types of cuisine and cooking traditions combined to create a “fused” dish. Some are actually delicious like my favorite LA street food, Korean Beef Tacos; other combinations I’m not so sure about like Sweet and Sour Chicken Pizza. I love pizza, but I like to keep it simple, the topping of Chinese Sweet and Sour Chicken was interesting at best. I’m sure there are fans of it out there, I’m still uncommitted.
Recently our family headed to Chili’s for a quick meal, it had to be quick the 19 month old twins were with us! My favorite dish at Chili’s is their fried shrimp tacos. I was so disappointed when I ordered the tacos and got tiny shrimp that was marinated in some Tex-Mex concoction and thrown in a corn tortilla. When I asked our server what happened to the “good” shrimp tacos I was informed that it had been changed to this new version. Good thing I ordered a taco trio and was able to enjoy the Prime Rib tacos. But I went home determined to create my own version of a crispy shrimp taco.
I came up with this delicious taco! I adapted my Salt & Pepper Shrimp recipe (Asian Fried Shrimp) and used that to fill fresh white corn tacos. Garnished with shredded cheddar, lettuce, salsa, and sour cream it was super yummy! In fact we liked it better than Chili’s old shrimp tacos!
These Crispy Salted Pepper Shrimp Tacos have just the right flavor and the perfect crunch that complements the white corn tortilla. It has become a new family favorite and I’m so excited to share it with you!
Makes 4 tacos
12 Jumbo Shrimp
1 Tsp. Sea Salt
1 Cup Water
1 Cup Corn Starch
1 Tbsp. Garlic Powder
1 Tsp. Ground White Pepper
Oil for frying
4 White corn tortillas
Shredded cheddar cheese
Peel and de-vein shrimp.
Butterfly the shrimp by lightly slicing the back about 1/4 of the way thru.
Dissolve salt in water and soak the shrimp in it for 15 minutes.
Mix garlic, pepper, and corn starch together.
Pour 1″ of oil in frying pan and heat.
Drain shrimp and pat dry with a paper towel.
Roll shrimp in corn starch mixture.
Fry shrimp until the coating turns golden and shrimp is pink.
Baked Chimichanga smothered in sour cream and topped with jalapenos.
Chimichangas are one of my favorite Mexican dishes. What is a chimichanga? In my opinion it’s a fried burrito that Mexican restaurants serve either plain with sides of cheese and sour cream or smothered in some sort of green sauce. I prefer it plain and top it with cheese and sour cream myself. When I make it at home I like to melt the cheese then smother it with salsa and sometimes guacamole too.
When I have time I make my own filling of shredded or ground beef and roll it in a burrito which I then fry. But lately since I’ve been babysitting my son’s 16 month old twins time is something I have very little of. So I look for easier ways to make dinner. This version is made using frozen burritos. I know, it’s probably not the healthiest meal, but it tastes good and is filling, and some days that will have to do.
Baja Cafe Brand
You could make a healthier version by using the organic or all natural brands sold at some grocery and health food stores. My local grocery store doesn’t stock them and I really don’t have the time to drive to the Wholefoods that’s almost an hour away. So for us the Baja Cafe brand will have to do. I do have to add that it’s quite cheap, the bag of 8 burritos cost less than $5.
I used the spicey beef burrito, but you can use any type of frozen burrito you prefer, there’s quite a variety out there.
Mexican Fiesta Tomatoes
Instead of salsa I topped my burritos with diced tomatoes, the Mexican Fiesta flavor. I like to use flavored tomatoes for some things as it’s seasoned and I don’t have to fuss with adding my own. You can also use Rotel or any other brand of diced tomatoes, just remember to spice it up if you’re using just plain ones.
See this meal is pretty simple, it basically has just 3 ingredients. The third is shredded cheese, preferably the Mexican Blend.
For toppings you can add sour cream, guacamole, and jalapenos. I know why you may ask would I bother to do all this to a frozen burrito. The answer is simple, it looks and tastes better than a microwaved burrito!
It doesn’t take that much time to prepare and can be prepped earlier in the day, just don’t bake it until you need to serve it. The prep time is about 15 minutes, I throw it together when the twins are napping and keep it in the fridge until 30 minutes before dinner. Pop it in the oven and 20 minutes late I have a nice tasty and filling meal. If you want to get fancy you can serve it with Spanish rice or refried beans on the side.
Dressed up frozen burritos. Topped with diced tomatoes and melted cheese, this dish is very tasty and filling.
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
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
A baked version of everyone's favorite dip. The panko topping gives it that extra crunch missing in the regular version.