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
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
CHICKEN FLAUTAS
Chicken Flautas is a Mexican dish. If desired serve with sour cream, picante sauce and/or Spanish rice.
Provided by Arlene Spurlock
Categories Appetizers and Snacks Spicy
Yield 36
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- In a medium bowl combine the shredded chicken, picante sauce and ground cumin. Mix together.
- In a small skillet heat vegetable oil over medium high heat. Place a corn tortilla in the oil for 1 to 2 seconds on either side to soften. Repeat with all of the tortillas (if possible, have someone help you do this). Place tortillas on paper towel to soak up some of the oil.
- Put 1 tablespoon of the chicken mixture in the center of a tortilla and sprinkle some cheese on top. Roll up tortilla and place on a lightly greased cookie sheet, seam side down. Repeat with all of the tortillas until chicken mixture is gone. If there is any cheese left over, sprinkle it over the rolled tortillas.
- Bake tortillas in the preheated oven for 15 to 25 minutes or until tortillas are a little crispy and golden brown.
Nutrition Facts : Calories 126.8 calories, Carbohydrate 12.1 g, Cholesterol 20.3 mg, Fat 5.5 g, Fiber 1.7 g, Protein 7.7 g, SaturatedFat 2.8 g, Sodium 134.6 mg, Sugar 0.5 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
Renal-friendly version of these Mexican yums! These flautas can be made using shredded chicken instead of brisket. Posted for Zaar World Tour II
Provided by Cynna
Categories Lunch/Snacks
Time 30m
Yield 9 serving(s)
Number Of Ingredients 10
Steps:
- Heat shredded brisket in a skillet with salt, cumin and black/cayenne peppers.
- Make sure spices are well incorporated into the meat.
- Warm corn tortillas in 250 degree oven until soft.
- Place about 2 tablespoons of meat in a line down the middle of each tortilla.
- Roll up each tortilla tightly and secure with a toothpick.
- Fry flautas in hot shortening or oil, turning until all sides are crisp.
- Serve immediately with sour cream, shredded lettuce, and sliced tomato.
PHENA'S BAKED TURKEY FLAUTAS #A1
A.1. Original Sauce Contest Entry: These are so easy to make and sooo flavorful. Be sure to make extras because they're guaranteed to disappear fast!
Provided by trephena
Categories Sauces
Time 55m
Yield 12 serving(s)
Number Of Ingredients 14
Steps:
- Preheat oven to 425 degrees.
- Heat a large skillet, lightly coated with olive oil, over medium heat. Add turkey, crumbling with a fork, onion, garlic and A1, continue cooking until ground turkey is done. Remove from heat.
- In a medium bowl, combine goat cheese, salsa, lime juice, cumin, chili powder and smoked paprika. Mix well. Add spinach and corn, stir to combine.
- Add goat cheese mixture to ground turkey, stir to combine.
- Spray a cookie sheet lightly with olive oil.
- Spoon 1 1/2 tbsp turkey mixture onto lower third of tortilla. Roll tortilla as tightly as you can and place on cookie sheet, seam side down. Repeat with remaining tortillas.
- Spray tops of tortillas lightly with olive oil.
- Bake for 20-25 minutes or until crisp and golden brown.
- These should served warm and topped with: sour cream, salsa, guacamole, shredded cheese or any dipping sauce of your liking.
Nutrition Facts : Calories 198.1, Fat 8.2, SaturatedFat 3.3, Cholesterol 33.6, Sodium 299.3, Carbohydrate 18.9, Fiber 1.4, Sugar 1.5, Protein 12.5
TURKEY FLAUTAS
This has been a Thanksgiving staple in MY house, since I was a kid. Each year I try to share it so that others might have the opportunity to add it to their traditions... and get rid of that turkey It can also be made with chicken, so it's a year round favorite too!! Recipe makes 6, but can easily be doubled, tripled, quadrupled... etc. We had about 30 made this year, and with 7 adults and 3 kids they were gone in a heartbeat!
Provided by Chaya Madre
Categories Chicken
Time 45m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- In Bowl, combine cooked turkey, shredded Monterey Jack cheese, mayo and cumin. Place mixture down the center of each flour tortilla. Roll tortillas around fillings and pick each with a wooden toothpick to hold tortilla together. In large skillet, in hot oil, fry tortillas until crisp and golden brown. Drain tortillas on paper towels, remove toothpicks. Serve flautas with desired toppings and Mexican condiments such as sour cream, guacamole and salsa.
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.
MEXICAN TAQUITOS (FLAUTAS)
You'll be singing mariachi tunes after a plateful of these babies! Can you say "yummy" amigos? Keep in mind the prep time does not include cooking shredded meat as this step can be done days ahead.
Provided by ROBIN PENA
Categories Mexican
Time 45m
Yield 24 taquitos, 4-5 serving(s)
Number Of Ingredients 14
Steps:
- To make the sauce: Add tomatoes, onion, garlic, salt, bullion cube, and chiles to a blender; blend until smooth.
- In a sauce pan heat 1-2 teaspoons of vegetable oil over medium heat.
- Add sauce and simmer about 5-10 minutes.
- Reserve 1/4 cup of sauce for filling.
- To make filling: Mix shredded meat and reserved sauce together will.
- Heat vegetable oil for frying in a deep fryer or tall saucepan to 350-375°F.
- To make taquitos: Wrap 12 of the tortillas in a kitchen towel and put in microwave for 2 minutes. Keep tortillas wrapped in towel while making taquitos so they don't dry out.
- Place one tortilla on the counter in front of you and add shredded meat mixture in a line across the tortilla on the side closest to you, but not all the way on the edge (about 2-3 tablespoons of mixture. Begin to roll tortilla around mixture, rolling away from you (try to roll as tightly as possible so that the filling doesn't fall out during frying). Taquito should resemble a fat cigar (the sides are not folded in--they are just left open). Pierce with a toothpick through the center of taquito to keep from unrolling.
- Add each taquito to oil as you go or they will dry out and crack.
- Do not crowd oil too much. I usually cook about 6-7 at a time.
- Feel taquitos with tongs as they cook. When they are hard, remove and drain on paper towels (about 5 minutes). I usually line a large bowl with paper towels and drain all of the taquitos vertically so that all of the excess oil can drain out.
- When those 12 tortillas are done, heat up the remaining 12 in the same towel and repeat. The reason I don't heat up all 24 at the same time is because the stack is so thick that the top and bottom few tortillas dry out and the middle ones are not cooked enough and will crack when you try to roll them.
- When all of the taquitos are finished, put as many as you want per serving on a plate (I usually serve 5-6 per person); top with sauce.
- Add shredded lettuce and sliced onion.
- Top that with a few spoonfuls of sour cream (or if you are like me, more than a few).
- Sprinkle with queso fresco.
- Yum!
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
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