Best Fake Out Flautas Recipes

MUSHROOM TACOS WITH CHARRED-CORN SALSA

Mushroom Tacos with Charred-Corn Salsa image

Whether it's Meatless Monday or Taco Tuesday, these hearty portobello tacos are wonderfully uncomplicated to make and absolutely delicious to eat. Ready in just over 30 minutes, this smoky dinner can be vegan too-just skip the sour cream.

Provided by Martha Stewart

Categories Food & Cooking Healthy Recipes Vegan Recipes

Time 35m

Number Of Ingredients 10

Ingredients

6 tablespoons vegetable oil
1 teaspoon grated lime zest and 2 tablespoons fresh juice
4 teaspoons chipotle-in-adobo sauce
1 pound portobello mushrooms (3 to 4), cut into 1/2-inch planks
Kosher salt and freshly ground pepper
1 cup finely chopped white onion (1/2 large)
1/2 cup sour cream
2 ears corn, shucked
8 corn tortillas
Cilantro sprigs, for serving

Steps:

Heat grill to medium-high. In a small bowl, whisk together 5 tablespoons oil, 1 tablespoon lime juice, and 2 teaspoons chipotle sauce; brush mixture onto both sides of mushrooms. Season generously with salt. In a large bowl, stir together lime zest, remaining 1 tablespoon lime juice, and onion; season with salt and pepper. In another small bowl, combine remaining 2 teaspoons chipotle sauce, sour cream, and 1 tablespoon water; season with salt.
Grill mushrooms, flipping once, until charred in places, 3 to 4 minutes a side; transfer to a plate. Grill corn, turning occasionally, until charred, 6 minutes. Cut kernels off cobs; stir into onion mixture with remaining 1 tablespoon oil. Season with salt and pepper. Grill tortillas, flipping once, 30 seconds. Top tortillas with sourcream mixture, mushrooms, corn salsa, and cilantro; serve.

CRISPY FLAUTAS

Crispy Flautas image

I always order flautas at restaurants but have yet to see a recipe anywhere that makes them the way I like them - crispy. Instead of baking them, this recipe uses a deep fryer. It melds the flavors together and makes them extra crunchy. Serve with rice, salad, or whatever side dish you desire.

Provided by KIWICOTTONBALL

Categories World Cuisine Recipes Latin American Mexican

Time 1h

Yield 6

Number Of Ingredients 11

Ingredients

1 teaspoon vegetable oil
½ green bell pepper, chopped
½ onion, finely diced
1 pound skinless, boneless chicken breast, cut into 1-inch pieces
1 (1 ounce) package taco seasoning mix
¾ cup water
1 (10 ounce) package corn tortillas (such as Ortega®)
½ cup shredded Cheddar cheese
1 cup salsa
24 toothpicks
2 cups vegetable oil for frying

Steps:

Heat 1 teaspoon vegetable oil in a skillet over medium heat. Stir in the bell pepper and onion; cook and stir until the onion has softened and turned translucent, about 5 minutes. Increase heat to medium-high and stir in the chicken breast. Cook and stir until the chicken breast is no longer pink in the center, about 10 minutes. Shred the chicken using two forks. Stir in the taco seasoning and water. Simmer until the liquid has evaporated, stirring occasionally, about 10 minutes. Stir in the Cheddar cheese, then remove from heat, and set aside.
Lightly brush each corn tortilla will a layer of salsa. Spread about 2 tablespoons of the chicken mixture in a line along the bottom edge of the tortilla. Tightly roll the tortilla into a cylinder, and secure the ends with one or two toothpicks. Repeat with remaining tortillas.
Heat 2 cups vegetable oil in a large skillet to 375 degrees F (190 degrees C).
Fry the flautas in the preheated oil, no more than 4 at a time, until golden and crisp, about 4 minutes. Drain the flautas on a paper towel-lined plate. Discard toothpicks and top finished flautas with remaining salsa.

Nutrition Facts : Calories 321.1 calories, Carbohydrate 28.2 g, Cholesterol 48.9 mg, Fat 14.2 g, Fiber 4 g, Protein 20.5 g, SaturatedFat 3.7 g, Sodium 716.9 mg, Sugar 3.2 g

CRISPY BAKED CHICKEN FLAUTAS

Crispy Baked Chicken Flautas image

Take taco night to the next level with this weeknight spin on cheesy, crunchy flautas. After stuffing them with a smoky, spicy ground chicken-chipotle mixture, we skipped the traditional pan-frying route in favor of letting them crisp-up in the oven.

Provided by Lauryn Tyrell

Categories Food & Cooking Ingredients Meat & Poultry Chicken Ground Chicken Recipes

Time 45m

Number Of Ingredients 11

Ingredients

3 tablespoons extra-virgin olive oil, plus more for brushing
1 pound ground chicken, preferably dark meat
Kosher salt and freshly ground pepper
1 tablespoon tomato paste
2 teaspoons chopped chipotle in adobo, plus 2 teaspoons sauce
1/4 cup chopped cilantro leaves and tender stems, plus more for serving
2 teaspoons fresh lime juice
6 ounces Monterey Jack, shredded (1 1/2 cups)
6 flour tortillas (each 8 inches)
Pico de gallo, for serving
Sour cream, for serving

Steps:

Preheat oven to 425°. Heat oil in a large skillet over medium-high. Add chicken; season with salt and pepper and cook, breaking up with a spoon, until browned, 3 to 4 minutes.
Stir in tomato paste, chipotle and sauce, and 1/2 cup water. Bring to a simmer, then reduce heat and cook until most of liquid has evaporated, about 2 minutes. Stir in cilantro and lime juice.
Brush a rimmed baking sheet with oil. Arrange 1/4 cup cheese and about 1/3 cup meat mixture along center of one tortilla; roll up and place seam-side down on baking sheet. Repeat with remaining cheese, meat, and tortillas. Brush tops of flautas with oil and bake until browned and crisp, 12 to 14 minutes. Serve with pico de gallo, sour cream, and cilantro.