Beef Flautas with Buttermilk-Avocado Crema

By LRay

Southern Living, January 2016, page 116.

This restaurant favorite is easy to make at home, even on a weeknight. While the oil heats, set up an assembly line with the cooked meat, tortillas, and egg wash, and get rolling!

Ingredients

• 1 pound fresh Mexican chorizo, casings removed (3 links)
• 1/2 cup chopped white onion
• 2 garlic cloves, minced
• 1 pound ground chuck
• 1/2 teaspoon chili powder
• 1 teaspoon kosher salt, divided
• 1/4 cup chopped fresh cilantro
• 12 (6-inch) 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 tablespoon fresh lime juice

Details

Servings 4
Adapted from southernliving.com

Preparation

Step 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.

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.

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

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