Skinny Mexican Flautas Recipes

SKINNY MEXICAN FLAUTAS RECIPE

Steps:

• Preheat oven to 425º F.
• In a large skillet, saute turkey until cooked through. Add chili, paprika, cumin, salt, pepper and garlic powder. Add water and simmer until water is evaporated.
• Stir in corn and black beans to turkey mixture. Set aside.
• Spread refried beans down the center of tortillas. Top with ground turkey mixture. Sprinkle with cheese.
• Roll up tortillas, from one end to the other end. Place seam side down on a cookie sheet. Repeat with all tortillas.
• Spray the rolled tortillas with cooking spray. Bake for 15-20 mins in preheated oven, or until tortilla is golden brown and cooked through.
• Serve and enjoy!

MEXICAN TAQUITOS (FLAUTAS)

Steps:

• To make the sauce: Add tomatoes, onion, garlic, salt, bullion cube, and chiles to a blender; blend until smooth.
• In a sauce pan heat 1-2 teaspoons of vegetable oil over medium heat.
• Add sauce and simmer about 5-10 minutes.
• Reserve 1/4 cup of sauce for filling.
• To make filling: Mix shredded meat and reserved sauce together will.
• Heat vegetable oil for frying in a deep fryer or tall saucepan to 350-375°F.
• To make taquitos: Wrap 12 of the tortillas in a kitchen towel and put in microwave for 2 minutes. Keep tortillas wrapped in towel while making taquitos so they don't dry out.
• Place one tortilla on the counter in front of you and add shredded meat mixture in a line across the tortilla on the side closest to you, but not all the way on the edge (about 2-3 tablespoons of mixture. Begin to roll tortilla around mixture, rolling away from you (try to roll as tightly as possible so that the filling doesn't fall out during frying). Taquito should resemble a fat cigar (the sides are not folded in--they are just left open). Pierce with a toothpick through the center of taquito to keep from unrolling.
• Add each taquito to oil as you go or they will dry out and crack.
• Do not crowd oil too much. I usually cook about 6-7 at a time.
• Feel taquitos with tongs as they cook. When they are hard, remove and drain on paper towels (about 5 minutes). I usually line a large bowl with paper towels and drain all of the taquitos vertically so that all of the excess oil can drain out.
• When those 12 tortillas are done, heat up the remaining 12 in the same towel and repeat. The reason I don't heat up all 24 at the same time is because the stack is so thick that the top and bottom few tortillas dry out and the middle ones are not cooked enough and will crack when you try to roll them.
• When all of the taquitos are finished, put as many as you want per serving on a plate (I usually serve 5-6 per person); top with sauce.
• Add shredded lettuce and sliced onion.
• Top that with a few spoonfuls of sour cream (or if you are like me, more than a few).
• Sprinkle with queso fresco.
• Yum!

VEGGIE FLAUTAS WITH SKINNY GUACAMOLE

Steps:

• Saute the portobello strips.
• Soften the tortillas by warming them, one at a time, on a comal or a 9" cast iron skillet.
• Place strips of portobello down the center of each softened tortilla and tightly roll up the tortilla as if it were a cigar.
• Seal rolled tortilla with 2 or 3 tooth picks.
• Coat the rolled tortillas on all sides with butter flavored cooking spray, or paint lightly with vegetable oil and sprinkle with salt.
• Place seam side down on a baking dish.
• Bake in a preheated 375 F oven until crisp, about 20 minutes.
• Skinny Guacamole:.
• Using a blender or food processor, process the tomatillos with the garlic, chiles and cilantro to a puree.
• Add the avocado, in pieces, and the sour cream, processing just enough to combine.
• Season to taste with salt, pepper and fresh lemon juice.
• Rinse scallions with cold water, chop with a knife, and stir in by hand.
• To assemble the dish, place a layer of shredded (or chopped) lettuce on each plate along with diced fresh tomatoes.
• Top with 3 baked flautas per plate.
• Serve the guacamole in individual dipping bowls or drizzle on top of flautas.
• Serve with bottled picante sauce.