Categories: Mexican
Ingredients
- 1 lb. fresh Mexican chorizo, casings removed
- 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-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 tbsp fresh lime juice
Directions
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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 tsp of the salt; cook, stirring often, until beef is browned and done, about 10 minutes. Remove from heat, and stir in cilantro.
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Using a slotted spoon, divide chorizo-beef mixture evenly among tortillas, 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.
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Heat oil in a large skillet over medium; fry flautas, in batches, until crispy, 3-4 minutes per side. Drain on paper towels.
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Process avocado, sour cream, buttermilk, lime juice, and remaining 1/2 tsp salt in a food processor until smooth. Serve flautas with crema.