Beef Flautas With Buttermilk-Avocado Crema

With a homemade Buttermilk-Avocado Crema on the side, these beef flautas are worthy of being served in a restaurant. However, you can have them on the dinner table for your family to enjoy in under an hour. Our test kitchen recommends warming the tortillas before you begin the rolling process to help them roll more easily.

Ingredients

• 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

Directions

Directions

1. Cook meats:

   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 teaspoon of the salt; cook, stirring often, until beef is browned and done, about 10 minutes. Remove from heat, and stir in cilantro.

2. Roll tortillas with meat:

   Using a slotted spoon, divide chorizo-beef mixture evenly among tortillas (about 1/4 cup per tortilla), 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.

3. Fry flautas:

   Heat oil in a large skillet over medium; fry flautas, in batches, until crispy, 3 to 4 minutes per side. Drain on paper towels.

4. Make buttermilk-avocado crema:

   Process avocado, sour cream, buttermilk, lime juice, and remaining 1/2 teaspoon salt in a food processor until smooth. Serve flautas with crema.