Categories: Mexican

Ingredients

• 1 lb. fresh Mexican chorizo, casings removed
• 1/2 cup chopped white onion
• 2 garlic cloves, minced
• 1 lb. ground chuck
• 1/2 tsp chili powder
• 1 tsp 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 tbsp fresh lime juice

Directions

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

2. Using a slotted spoon, divide chorizo-beef mixture evenly among tortillas, 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. Heat oil in a large skillet over medium; fry flautas, in batches, until crispy, 3-4 minutes per side. Drain on paper towels.

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

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