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Beef Flautas With Buttermilk-Avocado Crema

This recipe delivers crispy beef flautas filled with a savory blend of Mexican chorizo and ground chuck, seasoned with chili powder and cilantro. They are deep-fried to golden perfection and served with a vibrant, creamy buttermilk-avocado crema, offering a delightful contrast of textures and flavors.
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Total Time 40 minutes
Course lunch/dinner
Cuisine Mediterranean
Servings 4 people
Calories 4458.2 kcal

Equipment

  • 1 Large Skillet
  • 1 Blender or Food Processor
  • 1 Tongs
  • 1 Cutting Board
  • 1 Chef's knife

Ingredients
  

Main

  • 1 pound fresh Mexican chorizo casings removed (3 links)
  • 1/2 cup chopped white onion
  • 2 garlic cloves minced
  • 1 pound ground chuck
  • 1/2 teaspoon chili powder
  • 1 teaspoon 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 tablespoon fresh lime juice

Instructions
 

  • Remove chorizo casings and brown chorizo in a large skillet over medium-high heat, breaking it up. Drain excess fat and set aside.
  • Add chopped white onion to the skillet and sauté until softened, about 3-4 minutes. Stir in minced garlic and cook for 1 more minute.
  • Return chorizo to the skillet. Add ground chuck, breaking it up, and cook until no longer pink. Drain any accumulated fat.
  • Stir in chili powder and 1/2 teaspoon kosher salt. Cook for 1 minute, then remove from heat and stir in fresh cilantro.
  • In a blender or food processor, combine chopped avocado, sour cream, buttermilk, lime juice, and the remaining 1/2 teaspoon kosher salt. Blend until smooth.
  • Warm flour tortillas lightly in a dry skillet or microwave to make them pliable.
  • Place a spoonful of the beef mixture near one edge of each tortilla. Roll tightly into a cylindrical flauta. Brush the open edge with beaten egg to seal.
  • Heat canola oil in a large skillet to 350-375°F (175-190°C).
  • Carefully place flautas, seam-side down, into the hot oil. Fry in batches for 3-5 minutes, turning occasionally, until golden brown and crispy.
  • Remove flautas with tongs and drain on a plate lined with paper towels. Serve immediately with the buttermilk-avocado crema.

Notes

For the filling, ensure the chorizo is fully cooked and well-drained to prevent greasiness in the flautas. Toasting the tortillas lightly before rolling makes them more pliable and prevents cracking. When frying, maintain a consistent oil temperature (around 350-375°F or 175-190°C) and fry in batches to avoid overcrowding, which can lower oil temperature and lead to soggy flautas. Drain thoroughly on paper towels. The buttermilk-avocado crema benefits from fresh lime juice; adjust seasoning to balance richness and acidity. For a lighter option, consider baking or air-frying the flautas until crisp.