- Ready In:
- 3⁄4 lb lean ground beef
- 1⁄4 cup chopped poblano peppers or 1/4 cup anaheim chili
- 1⁄2 cup chopped onion
- 2 cloves garlic, minced
- 1 teaspoon dried oregano, crushed
- 1⁄2 teaspoon ground cumin
- 1⁄4 teaspoon salt
- 1 dash ground cinnamon (optional - add for a spanish flair)
- 1 dash ground cloves (optional - add for a spanish flair)
- 8 8-inch flour tortillas
- cooking oil (for deep frying)
- 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.
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RECIPE SUBMITTED BY
This is me on the beach (at sunrise) from a southern vacation a few years ago. After loosing more than 50 pounds I am not so shy about bathing suits, beaches or pools as I used to be.