Flautas de Bistec con Crema de Aguacate

Flautas de Bistec con Crema de Aguacate ingredients

• 1 lb skirt steak
• 1 tbsp olive oil
• 0.5 cup white onion
• 1 tsp garlic powder
• 1 tsp onion powder
• 0.5 tsp ground cumin
• 0.5 tsp dried oregano
• 0.75 tsp salt
• 0.5 tsp black pepper
• 0.5 cup chicken broth

How to make Flautas de Bistec con Crema de Aguacate

1. To prepare the shredded steak filling, trim any excess fat from 1 lb skirt steak. Cut the steak into 2-3 inch pieces against the grain. Heat 1 tbsp olive oil in a large skillet or Dutch oven over medium-high heat. Sear the steak pieces for 2-3 minutes per side until nicely browned.
2. Add 1/2 cup finely chopped white onion to the skillet with the steak and cook for 3 minutes until softened. Stir in 1 tsp garlic powder, 1 tsp onion powder, 0.5 tsp ground cumin, 0.5 tsp dried oregano, 0.75 tsp salt, and 0.5 tsp black pepper. Pour in 0.5 cup chicken broth.
3. Bring the broth to a simmer, then reduce heat to low, cover, and cook for 20-25 minutes, or until the steak is very tender and easily shredded. Remove the steak from the skillet and shred it using two forks. Return the shredded steak to the pan and mix with any remaining juices.
4. While the steak cools slightly, prepare the avocado crema. In a blender or food processor, combine 2 ripe avocados, 0.5 cup Mexican crema (or sour cream), the juice of 1 lime, 1/4 cup fresh cilantro, and 0.5 tsp salt. Blend until smooth and creamy. Taste and adjust seasoning if needed.
5. Warm 12 corn tortillas by wrapping them in a damp paper towel and microwaving for 30-45 seconds, or by quickly heating them on a dry skillet for 10-15 seconds per side. This makes them pliable and prevents tearing during rolling.
6. Lay out a warmed tortilla and place about 2 tablespoons of the shredded steak filling near one edge. Roll the tortilla tightly into a cigar shape. Secure with a toothpick if necessary, though a tight roll should suffice.
7. Heat 3-4 cups vegetable oil in a deep skillet or Dutch oven over medium-high heat to 350-375°F (175-190°C). Carefully place 3-4 flautas at a time into the hot oil, seam-side down first to seal.
8. Fry the flautas for 2-3 minutes per side, turning with tongs, until golden brown and crispy. They should be uniformly crunchy. Remove the fried flautas and place them on a wire rack over a paper towel-lined baking sheet to drain excess oil.
9. Arrange 2-3 flautas per serving. Top generously with 1 cup shredded lettuce, 0.5 cup diced tomato, 0.25 cup crumbled cotija cheese, and a generous drizzle of the avocado crema. Serve immediately.

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