Oven Fried Flautas Recipes

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 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:

• 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.