It’s Tuesday, and you know Tuesdays mean tacos around this blog…or something like tacos. This week we’re looking at some Chipotle Beef Flautas. When we made quesadillas last week, I used a three pound beef roast. Since we’re a two person household, you know there was some (a ton!) left over, so we just froze it in a ziplock bag, and set it in the freezer to thaw when we wanted to make flautas.
Here’s the thing about flautas- they are arguably indistinguishable from taquitos, and they’re usually deep fried, and I have a somewhat irrational affinity for them. (Also, they don’t look lovely in photographs, but you’ll just have to suffer through that.) I’m not so comfortable with deep frying, so I did a quick pan fry instead. Since I used the leftover beef, they took about five minutes to assemble and less to inhale. Serve with some pice and yesterday’s Summer Salad, and you have a delicious and somewhat balanced weeknight meal.
Chipotle Beef Flautas…Taquitos?
– 1 cup shredded beef (whatever you have left over) from last week’s recipe
– ½ cup shredded cheese
– ½ small red onion, minced
– 4 flour tortillas
– Pico, salsa or guacamole
Prepare filling: in a small skillet, saute the beef until it is warmed through. Mix in the cheese and onion (you can do this in the pan, but I didn’t want the cheese to stick so I used a separate bowl).
Prepare flautas: Heat about ¼ inch of oil in a heavy bottomed skillet over medium high heat. Divide the filling evenly between tortillas, and roll tightly (make sure to leave some space at each end, so the filling doesn’t fall out). One at a time, set the flauta in the oil, seam side down. Turn regularly, so that all sides are a deep golden brown. Drain briefly on paper towels, and enjoy immediately with a topping of your choice.