Beef Flautas-plain Recipe

Heat 1 tablespoon vegetable oil in a large skillet over medium heat.

Add the chopped onion and sauté until translucent, about 3-4 minutes.

Stir in minced garlic and cook for 30 seconds until fragrant.

Add the ground beef to the skillet, breaking it up with a spoon and cook until browned, about 6-8 minutes.

Sprinkle chili powder, ground cumin, paprika, salt, and black pepper over the beef; cook for 1-2 minutes to bloom the spices.

Pour in beef broth and simmer until the liquid is reduced by half, about 5 minutes; remove from heat and stir in shredded cheddar cheese until melted.

Wrap the corn tortillas in a damp towel and microwave 20-25 seconds to soften.

Place about 2-3 tablespoons of the beef filling on each tortilla and roll tightly; secure with a toothpick if needed.

Heat 1.5 cups of vegetable oil in a large, deep skillet to 350°F (175°C).

Fry the rolled flautas in batches, turning occasionally, until all sides are crisp and golden, about 2-3 minutes per side.

Transfer to paper towels to drain excess oil.

Shred lettuce, dice tomatoes, and shred cheese; slice onions.

Arrange the fried flautas on a platter and top with lettuce, tomatoes, cheese, and onions.

Serve with sour cream or salsa on the side, as desired.