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.
Ingredients:
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 Lime
1 Tbls. Garlic Powder
Oil for frying
Directions:
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
Serve with sour cream and salsa for extra yum!
- 1 Lb. Boneless Rib Eye Steak
- 12 6" Flour Tortillas
- 1 Cup Sour Cream
- 1 Cup Shredded Monterey Jack Cheese
- 1 Small Bunch Fresh Cilantro
- 1 Lime
- 1 Tbs. 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 stea Garnish with extra chopped cilantro and shredded cheese if desired
- 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 remaining cilantro and/or cheese
- Serve with sour cream & salsa if desired
