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!
- 2 Lbs. Flank Steak
- 1 Packet Taco Seasonings
- 1 Tbs. Garlic Powder
- 1 Cup Shredded Monterey Jack/Cheddar Cheese Mix
- 1 Cup Cilantro Chopped Coasely
- 15 10" Flour Tortillas
- Oil For Frying
- Sour Cream
- Guacamole
- salsa
- Shredded Fresh Parmesan Cheese
- 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.
