Beef Flautas with Buttermilk Avocado Crema

By jlwoodruff

4 servings of 3 flautas each. 40 minutes to make

Ingredients

• 1 lb. fresh Mexican chorizo, casings removed (3 links)
• 1/2 cup chopped white onion
• 2 garlic cloves, minced
• 1 lb. ground chuck
• 1/2 tsp. chili powder
• 1 tsp. kosher salt, divided
• 1/4 cup chopped fresh cilantro
• 12 (6 in.) flour tortillas
• 1 large egg, lightly beaten
• 1/3 cup canola oil
• 1 ripe avocado, chopped
• 1 cup sour cream
• 1/2 cup buttermilk
• 1 Tbsp. fresh lime juice

Details

Servings 4
Preparation time 10mins
Cooking time 40mins

Preparation

Step 1

1. Crumble chorizo in a large skillet, and cook over medium-high, stirring occasionally, 5 minutes. Stir in onion and garlic, and cook, stirring occasionally, until onion is tender, about 5 minutes. Add ground chuck, chili powder, and 1/2 teaspoon of the salt; cook stirring often, until beef is browned and done, about 10 minutes. Remove from heat, and stir in cilantro.

2. Using a slotted spoon, divide chorizo-beef mixture evenly among tortillas (about 1/4 cup per tortilla), placing mixture just below center of each tortilla. Roll tortilla over filling, leaving about 1 inch of tortilla exposed. Brush exposed edge with a small amount of beaten egg; press gently to seal roll.

3. Heat oil in a large skillet over medium; fry flautas in batches until crispy, 3 to 4 minutes on each side. Drain on paper towels.

4. Process avocado, sour cream, buttermilk, lime juice, and remaining 1/2 tsp. salt in a food processor until smooth. Serve flautas with crema