bar BITES | Laura Smith, NES

Beef Flautas With Lime Crema And Fresh Pico

Kitchen Notes

When the weather warms, I can’t wait to use home-grown fresh tomatoes and herbs in recipes. And I think the freshness of the pico really makes this dish. I hope you enjoy it!

Ingredients

1 pound, Ground Beef

12 Flour Tortillas, 6-inch

2 Roma Tomatoes

Onion

1 cup, Shredded Cheese (Cheddar or Mexican Blend)

1 Fresh Lime

4 Tbsp. Sour Cream

4 Tbsp. Tomato Paste

2 Tbsp. (canned) Chipotle Peppers in Adobe Sauce, Chopped

2 tsp. Chili Powder

1 ½ tsp. Garlic Powder

1 tsp. Ground Cumin

Fresh Cilantro

Salt and Pepper

Vegetable Oil

Directions

Dice tomato. Chop cilantro. Zest lime. Slice onion thinly; chop some of the sliced onion (1/3 to 1/2 cup total).

In a small bowl, mix diced tomato, chopped onion, half of the lime zest, chopped cilantro (to taste). Squeeze in juice from 1/2 lime. Season with salt. Set aside.

In a second small bowl, mix sour cream with remaining lime zest and juice from half lime. Season with salt. Add a tiny bit of water, if needed, to reach a thin, drizzling consistency. Set aside.

Sautee sliced onion in a drizzle of oil. Add ground beef and brown. Turn heat to low and add tomato paste, chopped chipotle peppers, chili powder, garlic powder, cumin, and a half cup of water. Cook until thoroughly combined and thickened.

Brush tortillas with oil to coat. One by one, place a heaping spoonful of meat mixture on one side of a tortilla, top with a healthy pinch of shredded cheese, and roll. Place each tortilla, seam side down, on a baking sheet. Bake 10-12 minutes in a preheated 425 degree oven (until golden brown).

To serve, place flautas on a plate, top with pico, crema, and remaining cilantro.