Why? They’re yummy. Also, they’re not deep fried…they use barely any oil, and then they’re baked. Yay to that!
After I’ve made a large crockpot full of French Dip Beef, I use the leftover meat for these flautas. You can either make them the next day, or you can freeze the meat and use it whenever you need a quick meal.
Click here for the original beef recipe: FRENCH DIPS
Here’s what you’ll need:
EASY BEEF FLAUTAS
1 Tablespoon olive oil
4 green onions, sliced
1 can diced green chilies
1 pound of leftover French dip meat
2 tsp. garlic powder
2 tsp. dried oregano
½ tsp. cumin
3 Tbsp. coconut oil (use refined, so there’s no coconut taste)
1 dozen flour tortillas
½ jar drained & diced jalapeños (Jeff’s Naturals, of course!)
1 small box grape tomatoes, diced
1 green onion, sliced
1 Tablespoon lemon juice
5 shakes Tabasco sauce
salt to taste
Romaine or iceberg lettuce, shredded
Preheat oven to 450°.
Line a cookie sheet with foil; set aside.
Place a paper bag on the counter, topped with about 6-8 paper towels. These will be used for blotting off excess oil.
In a large pan, heat up olive oil and sauté green onions in it. When they’re softened, add the drained chilies and meat. Add spices and stir till flavors have set in, about 3 minutes. Transfer to a bowl.
In a large skillet over medium heat, heat coconut oil until it liquefies. Using tongs, dip one tortilla in the oil, and after 10 seconds, flip it over and repeat. Immediately move it to paper towels and blot well. Add a small line of meat filling and roll up. Secure with a metal pick**. Lay flauta on cookie sheet. Repeat for remaining flautas. When they’re finished, bake until they’re golden and the edges crisp up, about 15 minutes or so.
Meanwhile make the toppings:
Pico de Gallo: In a small bowl, mix together the jalapeños, tomatoes, and green onions; set aside.
In another small bowl, mash avocado with lemon juice, Tabasco, and salt; set aside.
Place a small amount of lettuce on plate. Place two flautas on lettuce. Top with pico de gallo, and finish with a dollop of avocado. Enjoy!
**Note: to close up the flautas, I use a metal pick like the kind you get in Turkey Lacing kits. These work MUCH better than a wooden toothpick because it doesn’t break or splinter. Plus, it slides in the tortilla easily. Try it!