Sat, Sep 11, 2010
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Flautas (Spanish for flutes) are a similar concept as taquitosbut are typically a little larger and made with flour tortillas. As I did with my taquitos, I baked my flautas for a healthier version, filling homemade flour tortillas with a simple taco beef filling and cheese. You can adjust the seasonings of the meat to suit your taste or use a different type of pepper, such as a jalapeño or a pasilla, to make the meat less spicy. To keep the flautas tightly-rolled while I cooked them, I secured the tortillas in place with a couple of toothpicks.
- Flour tortillas
- Grated cheese
- 1 pound ground beef, turkey or chicken
- 1 serrano pepper, minced
- 2-3 drops hot sauce, optional
- ¼ cup finely chopped onion
- Dash of cayenne pepper
- ¼ tsp salt
- ¼ tsp chili powder
- ¼ tsp garlic powder
- Lightly coat a pan with oil and heat it over medium heat.
- Add the chopped onions and peppers and cook them for five minutes or until they are translucent.
- Set the cooked veggies aside.
- Add the ground beef to the pan and begin cooking it over medium heat.
- As the meat cooks, add the spices and the cooked onion and pepper mix.
- Once the beef is fully cooked, sample the meat and adjust the seasonings to taste.
- Sprinkle a little bit of grated cheese and a spoonful of taco meat along the side of a tortilla.
- Starting with the side with the filling, roll up the tortilla until it is in a tight roll, securing it in place with one or two toothpicks.
- Place the flautas in a greased 9×13 baking pan.
- Once the pan is full, bake them at 350 degrees for 10-15 minutes until they are warmed and the cheese is bubbling.
- You can also pan-fry the flautas by cooking them in a pan lightly-coated with cooking oil over medium heat, turning them as they cook so that they are golden-brown on each side.
- TIP: I cover the pan with aluminum foil while baking the flautas to help keep the tortillas moist.