STEAK FLAUTAS
This is an adaptation of Mad Hungry with Lucinda Scala Quinn. These steak flautas are crispy and delicious with Spanish rice and guacamole!
Provided by sinork
Categories Main Dish Recipes
Time 1h20m
Yield 6
Number Of Ingredients 12
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.
Nutrition Facts : Calories 370.9 calories, Carbohydrate 26.5 g, Cholesterol 51.3 mg, Fat 21.3 g, Fiber 4 g, Protein 19.5 g, SaturatedFat 8.4 g, Sodium 225.1 mg, Sugar 2 g
BEEF FLAUTAS
This traditional Mexican flautas recipe is one of my favorite dishes to make for my family. The spices and onion give the meat so much flavor!-Maria Goclan, Katy, Texas
Provided by Taste of Home
Categories Appetizers
Time 1h25m
Yield 20 flautas.
Number Of Ingredients 12
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.
Nutrition Facts : Calories 162 calories, Fat 8g fat (1g saturated fat), Cholesterol 19mg cholesterol, Sodium 145mg sodium, Carbohydrate 12g carbohydrate (1g sugars, Fiber 2g fiber), Protein 11g protein.
FLAUTAS
Make and share this Flautas recipe from Food.com.
Provided by Mandy N
Categories Lunch/Snacks
Time 25m
Yield 12 flautas, 4-6 serving(s)
Number Of Ingredients 9
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.
Nutrition Facts : Calories 926.6, Fat 60.9, SaturatedFat 17.4, Cholesterol 110.3, Sodium 1065, Carbohydrate 55.2, Fiber 4.1, Sugar 6.3, Protein 39.5
BEEF FLAUTAS
Make and share this Beef Flautas recipe from Food.com.
Provided by Shelby Jo
Categories Roast Beef
Time 1h20m
Yield 2 serving(s)
Number Of Ingredients 17
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.
Nutrition Facts : Calories 517.9, Fat 29.3, SaturatedFat 10.3, Cholesterol 78.2, Sodium 766.1, Carbohydrate 35.9, Fiber 3.1, Sugar 3.4, Protein 26.6
FLAUTAS
Flautas are meat-filled tortillas rolled up and fried like a chimichanga. These make a nice appetizer with salsa and sour cream...
Provided by _Pixie_
Categories Lunch/Snacks
Time 25m
Yield 8 flautas
Number Of Ingredients 11
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.
CRISPY FLAUTAS
I always order flautas at restaurants but have yet to see a recipe anywhere that makes them the way I like them - crispy. Instead of baking them, this recipe uses a deep fryer. It melds the flavors together and makes them extra crunchy. Serve with rice, salad, or whatever side dish you desire.
Provided by KIWICOTTONBALL
Categories World Cuisine Recipes Latin American Mexican
Time 1h
Yield 6
Number Of Ingredients 11
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.
Nutrition Facts : Calories 321.1 calories, Carbohydrate 28.2 g, Cholesterol 48.9 mg, Fat 14.2 g, Fiber 4 g, Protein 20.5 g, SaturatedFat 3.7 g, Sodium 716.9 mg, Sugar 3.2 g
FLANK STEAK FAJITAS
"Our family loves Mexican food, and this is one of our favorites," says Twila Burkholder from Middleburg, Pennsylvania. The slow cooker tenderizes the flank steak for these filling fajitas, which have just the right amount of spice.
Provided by Taste of Home
Categories Dinner
Time 8h10m
Yield 8-10 servings.
Number Of Ingredients 12
Steps:
- Place beef in a 3-qt. slow cooker. In a small bowl, combine the tomatoes, garlic, jalapeno, cilantro, chili powder, cumin and salt; pour over beef. Cover and cook on low for 7-8 hours. , Stir in red and green peppers. Cook 1 hour longer or until meat and peppers are tender. Thicken juices if desired., Using a slotted spoon, place about 1/2 cup beef mixture down the center of each tortilla; fold sides over filling. Serve with sour cream, salsa and cheese if desired.
Nutrition Facts : Calories 231 calories, Fat 8g fat (2g saturated fat), Cholesterol 33mg cholesterol, Sodium 416mg sodium, Carbohydrate 23g carbohydrate (1g sugars, Fiber 1g fiber), Protein 17g protein.
BEEF FLAUTAS
These beef flautas are delicious! Serve with salsa, sour cream, and guacamole.
Provided by TJ Lombard
Yield 6
Number Of Ingredients 13
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.
Nutrition Facts : Calories 523.8 calories, Carbohydrate 36.3 g, Cholesterol 85.4 mg, Fat 29.8 g, Fiber 4.2 g, Protein 28.3 g, SaturatedFat 11.6 g, Sodium 490 mg, Sugar 4.7 g
SHREDDED BEEF FLAUTAS
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.
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