Ground Beef Flautas Recipes

Steps:

• Heat oil in a large Dutch oven or pot over medium heat. Add beef and saute, working in batches if needed, until browned, 5 to 7 minutes. Add tomatoes, water, onion, jalapenos, 1/2 cup cilantro, garlic, cumin, salt, and pepper; bring to a boil. Lower heat to a simmer and cook until meat is tender, about 2 hours.
• Preheat the oven to 350 degrees F (175 degrees C). Grease a cookie sheet.
• Remove beef from the pot, shred with 2 forks, and toss with remaining cilantro, lime juice, and more salt and pepper.
• Take each tortilla and place 2 tablespoons of the shredded beef and some Monterey Jack cheese into it. Roll tightly and place on the prepared cookie sheet.
• Bake in the preheated oven until flautas are golden and crisp, about 15 minutes, turning once halfway through. Remove from the oven and cut in half before serving.

Steps:

• In a Dutch oven, heat oil over medium heat. Brown brisket on all sides. Add onions, peppers, water and seasonings. Bring to a boil. Reduce heat; simmer, covered, 1 to 1-1/2 hours or until meat is tender., Remove meat; cool slightly. Shred meat with 2 forks. Drain onion mixture; add to meat. Spoon 1/4 cup beef mixture down the center of each tortilla. Roll up and secure with toothpicks. In a cast-iron or electric skillet, heat oil to 375°. Fry flautas, in batches, for 1 minute on each side or until golden brown., Drain on paper towels. Remove toothpicks. If desired, serve with toppings.

Steps:

• Season steak with cumin, chili powder, garlic powder, onion powder, and salt. Set aside and allow to marinate for about 30 minutes.
• Heat 1 tablespoon of oil in a pan over medium-high heat. Saute onion and bell pepper in the hot oil until they are soft, 5 to 7 minutes. Transfer vegetables to a plate.
• Preheat the oven to 350 degrees F (175 degrees C). Spray a large baking sheet with cooking spray.
• Heat another tablespoon of oil in the same pan over medium-high heat. Saute the steak until no longer pink, 5 to 7 minutes.
• Place 6 tortillas on the prepared baking sheet and add a handful of Monterey Jack cheese to each.
• Bake in the preheated oven until the cheese melts, 2 to 3 minutes. Remove from the oven and add veggies and meat to each tortilla. Roll up and turn seam side-down. Brush with remaining vegetable oil. Return to the oven and bake until tortillas crisp up, 8 to 10 minutes. Repeat with remaining tortillas.

Steps:

• Heat 1 teaspoon vegetable oil in a skillet over medium heat. Stir in the bell pepper and onion; cook and stir until the onion has softened and turned translucent, about 5 minutes. Increase heat to medium-high and stir in the chicken breast. Cook and stir until the chicken breast is no longer pink in the center, about 10 minutes. Shred the chicken using two forks. Stir in the taco seasoning and water. Simmer until the liquid has evaporated, stirring occasionally, about 10 minutes. Stir in the Cheddar cheese, then remove from heat, and set aside.
• Lightly brush each corn tortilla will a layer of salsa. Spread about 2 tablespoons of the chicken mixture in a line along the bottom edge of the tortilla. Tightly roll the tortilla into a cylinder, and secure the ends with one or two toothpicks. Repeat with remaining tortillas.
• Heat 2 cups vegetable oil in a large skillet to 375 degrees F (190 degrees C).
• Fry the flautas in the preheated oil, no more than 4 at a time, until golden and crisp, about 4 minutes. Drain the flautas on a paper towel-lined plate. Discard toothpicks and top finished flautas with remaining salsa.

Steps:

• Heat the vegetable oil in a pan.
• Heat the tortillas in the microwave for 50 seconds.
• Take one tortilla, put in it 1 tablespoon of the stew ground beef, roll the tortilla over the beef, to make it look like a flute.
• Put the tortilla flute in the pan, allow it to fry in all sides.
• Repeat the steps 1-5 for all the tortillas.
• When ready, put the tortilla flutes in a plate, serve on top of them the lettuce, tomato, onion, avocado, spread the cream and cheese, and the salsa.
• Use some fried beans as a side dish.

Steps:

• In a nonstick frying, pan cook meat until no pink remains.
• Drain excess fat and add pepper, onion, and garlic cook until veggies are tender.
• Stir in oregano, cumin, salt, cinnamon, and cloves.
• Cover and cook over low heat for 3 minutes stirring occasionally.
• Remove from heat and set aside.
• Heat a nonstick pan at a medium-low heat.
• For each flauta: warm a tortilla on each side in the pan (until it bends readily, not to brown it).
• Spread 2 tablespoons of the meat filling across the center of the tortilla (all the way to the edges).
• Roll up so that the filling is in the middle and secure with a wooden toothpick.
• In a medium to large saucepan, heat 2 to 3 inches of oil to med-high heat.
• Fry 3 or 4 flautas at a time (don't overcrowd) about 3 minutes or until crisp and golden.
• Turn as required to brown them evenly all over.
• Use tongs to lift the flautas from oil and tip to allow excess fat to drain out of each end.
• Drain on paper towels and keep warm in a 300F oven while frying remaining flautas.
• Remove toothpicks and serve with salsa and sour cream.

Steps:

• Heat oven to 400 degrees.
• Place ground beef, onion, and garlic in a large skillet that has been sprayed with cooking spray and brown over medium-high heat.
• Using a spatula crumble beef into small pieces as it cooks.
• Add the chili powder, oregano, paprika, cumin, pepper, Worcestershire sauce and chile sauce to the pan and mix well.
• Wrap 6 of the corn tortillas at a time in a damp kitchen towel and warm briefly in the microwave- just enough to soften.
• For each flauta, spray both sides of 2 tortillas with cooking spray.
• Lay the tortillas down so they overlap by 4 inches.
• Spoon 1/4 cup or so of filling down the side of the paired tortillas and roll up tightly, the beef mixture should be in the center.
• Place on a heavy cookie sheet.
• Repeat with the others.
• Bake flautas, at 400 degrees until the tortillas are crisp, about 15 minutes.
• Serve with salsa, sour cream and guacamole.

Steps:

• Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with aluminum foil. Place peppers, cut-sides down, onto the prepared baking sheet.
• Roast peppers in the preheated oven until the skins are brown and crispy, about 15 minutes. Place blackened peppers into a bowl and cover tightly with plastic wrap. Allow peppers to steam as they cool, about 20 minutes. Remove and discard skins. Dice flesh and set aside.
• Combine ground chuck and chorizo in a bowl, kneading together as evenly as possible.
• Heat 1 tablespoon oil in a pot over medium heat. Add meat and cook and stir until browned and crumbly, about 10 minutes. Strain out 90% of the grease.
• Stir beer, salsa, chile powder, garlic powder, cumin, onion powder, salt, marjoram, black pepper, and cayenne into the meat. Stir in 1/2 of the diced chile peppers. Crank up the heat and bring to a boil. Reduce heat to low and simmer until most of the liquid has disappeared, about 2 hours; don't let all the liquid evaporate or you'll have dry meat.
• Brush one side of a tortilla with some of the remaining canola oil. On the dry side, about 1/2 inch from one side of the tortilla, spoon a line of beef and chorizo, sprinkle with Colby-Jack cheese, and top with some diced chile peppers. Roll the loaded side over multiple times until the tortilla is in a tight roll. Make sure it is tight by tucking the first rotation up under the meat. Set rolled tortilla seam-side down on the wire rack of an air fryer. Repeat with remaining tortillas.
• Preheat an air fryer to 375 degrees F (190 degrees C) according to manufacturer's instructions.
• Fry in the preheated air fryer for 6 minutes. Serve immediately.

Steps:

• Make the filling:
• In a large saucepan combine the beef, 1 of the onions, sliced, 1 of the garlic cloves, the salt, and water to cover, bring the water to a boil, and simmer the mixture, covered partially, for 1 1/2 to 2 hours, or until the beef is tender. Let the beef cool in the broth, drain it, reserving 1/3 cup of the broth, and with forks shred it. In a large skillet cook the remaining onion, minced, and the remaining 2 garlic cloves, minced, in the oil over moderately low heat, stirring, until the onion is softened, add the shredded beef, the tomato sauce, the chili, the cumin, the reserved broth, and salt and pepper to taste, and simmer the mixture, stirring, for 3 to 5 minutes, or until it is thickened. Let the filling cool.
• Working with 1 warmed tortilla at a time and keeping the others covered, spread about 2 rounded tablespoons of the filling down the center of each tortilla, roll up the tortillas, enclosing the filling, and secure the ends closed with wooden picks. Keep the rolled tortillas covered with plastic wrap. The flautas may be prepared up to this point 2 hours in advance and kept covered tightly with plastic wrap and chilled.
• In a large skillet heat 1/2 inch of the oil over moderately high heat until it is hot but not smoking, in it fry the flautas in batches, turning them, for 1 to 2 minutes, or until they are crisp, and transfer them with tongs as they are fried to paper towels to drain. Spread the lettuce on a platter or divide it among 6 plates, arrange the flautas on it, and top them with the guacamole and the sour cream.
• To warm tortillas:
• In the oven: Stack 6 tortillas at a time wrap each stack in foil, and heat the tortillas in the middle of a preheated 325°F. oven for 5 minutes for corn tortillas and 15 minutes for flour tortillas. (If the tortillas are very dry to begin with, pat each tortilla between dampened hands before stacking them.)
• In the microwave: Stack 6 tortillas at a time, wrap each stack in a microwave-safe plastic bag, and heat the tortillas in a microwave oven at high power (100%) for 30 seconds to 1 minute, or until they are heated through and pliable.

Steps:

• Brown the beef with the garlic, until the beef crumbles. Drain the grease.
• Add the green chilies and tomato sauce and let simmer while stirring. Beef will absorb most of the sauce.
• Spoon some of the mixture into a flour tortilla, add a little cheese on top.
• Roll the tortilla and use a toothpic to keep it closed.
• Fry for about a minute both sides, enough to melt the cheese and brown the tortilla.
• Let cool, and serve with guacamole, sour cream, or salsa.

Steps:

• In a small saucepan, combine the first seven ingredients; add enough water just to cover. Bring to a boil. Reduce heat. Cover and simmer for 55 minutes or until meat is tender.
• Meanwhile, in a small nonstick skillet, saute tomatillos and onion in oil until tender. Remove from the heat; stir in the chillies, cilantro, garlic, salt and pepper. Cool slightly. Process in a food processor or blender until pureed. transfer to a small bowl; cover and refrigerate until serving.
• Remove meat from saucepan. Strain liquid, reserving onion mixture. When meat is cool enough to handle, shred with two forks. Combine onion mixture and meat; divide between tortillas. Roll up and secure with toothpicks.
• In an electric skillet or deep fat fryer, heat oil to 375. Cook flautas until golden brown, turning to cook all sides. Drain on paper towels. Serve with the salsa verde.