Corn tortillas are filled with a flavorful beef mix before being fried till crispy, smothered in a juicy tomato broth, loaded with tons of gooey, mild, finely shredded cheddar cheese, and drizzled with a tongue-burning green chile salsa.
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TOTAL TIME: 20 min
– 1 pound ground buffalo or lean ground beef– ¼ teaspoon dried oregano– ¾ teaspoon garlic powder– 1 teaspoon salt– 1 teaspoon pepper– 12-16 white corn tortillas– Tap to see more ...
Steps 1-2 – Combine ground beef with oregano, garlic powder, salt and pepper.
– Heat a comal (cast-iron griddle) or heavy frying pan over low heat. To assemble each flauta, warm a tortilla on the comal.
Steps 3-4 – Spoon 1 heaping tablespoon of raw ground meat in a line across the tortillas. Tightly roll them up, then skewer with toothpicks to keep them closed.
– Heat the oil until hot.
Steps 1-2 – Tomato Broth:
– In a blender combine whole tomatoes, onion, garlic cloves, oregano, salt, pepper, parsley, chile water, and puree.
– Pour the mixture into a saucepan and bring to a boil.
Step 1 – Jalapeño Salsa:
– Boil or roast jalapeños and tomatillo until soft. Remove stems from jalapeños and blend with tomatillo, garlic clove, water and salt.
Step 2 – Jalapeño Salsa:
– Place your single order (3 taquitos) in a bowl, pour sauce over taquitos, and sprinkle cheese on top, and drizzle with jalapeño salsa.