Are you ready for a treat? I’ve been making these flautas for a long time and my family LOVES them! I used to deep fry them but now I bake them. It’s actually a lot easier to bake them and they’re better for you that way. We like to dip our flautas in guacamole or cheese dip. So delicious! They do take a little bit of time because the meat has to cook so long but they’re definitely worth it.
- 2 pounds beef stew meat
- 1-1/2 cups water
- 2 cloves garlic, minced
- 2 tbsp. chili powder
- 1 tbsp. vinegar
- 2 tsp. dried oregano
- 1 tsp. salt
- 1 tsp. ground cumin
- 1/8 tsp. pepper
- corn tortillas, about 24 (thinner are better than thicker)
Combine all ingredients in dutch oven and bring to boil. Cover; reduce heat and simmer about 2 hours or until meat is very tender.
Uncover and boil rapidly about 15 minutes or until water has almost evaporated. Watch closely and stir near end of cooking so meat doesn’t stick. Remove from heat.
Using 2 forks, shred meat very fine (I shredded the meat in my kitchen-aid with the paddle attachment and it worked great!).
Preheat oven to 400 degrees.
Heat corn tortillas in microwave about 5 at a time (place them between paper towels). Working quickly (so tortillas don’t cool – they’re impossible to work with once they cool), place meat along center of tortilla, roll up tightly and secure with toothpick. Place side by side on greased cookie sheet.
Once all meat is used up, lightly spray tortillas with Pam. Bake at 400 degrees for about 10 or 15 minutes, until tortillas are turning brown on edges and are fairly crispy.
NOTE: When I made the flautas this time, I used an arm roast that I had in the freezer and cooked the meat in the crock pot all day. Right before shredding the meat, I moved it to a dutch oven on the stovetop to evaporate all the liquid. Then I shredded it. I don’t think the roast had a much flavor as stew meat does so I would definitely recommend using the stew meat. But I think using the crock pot and stove top worked okay, though.
- 2 large avocados, pitted, peeled and mashed
- 1/3 cup thick-and-chunky salsa
- 1 tablespoon lime juice
- Tortillas chips, if desired
Mix avocados, salsa and lime juice in glass or plastic bowl. Serve with tortilla chips.
NOTE: I usually use my food processor to make the guacamole but I tried it in my Kitchen-Aid. I never really could get the guacamole as smooth as I like so I switched it to my food processor. I think a hand-held mixer would work fine but the Kitchen-Aid wasn’t very effective.
- 1 pound velveeta, cubed
- 1 cup salsa
- splash of milk
Combine all ingredients in greased 1.5 quart crock pot. Cook on low for about 2 hours, stirring occasionally.
NOTE: If you don’t have time to use the crock pot, you can use the microwave or stove top with good results. I use the crock pot because I like to do as much as possible ahead.