Happy Cinco De Mayo to all our friends and family, how will you be celebrating? If you are looking for a new dish to try, follow the recipe below. If you would like to learn more about about the history of Cinco De Mayo check out our previous post

Beef flautas dsc6868.jpeg?ixlib=rails 2.1


  • 1 pound fresh Mexican chorizo, casings removed (3 links)
  • ½ cup chopped white onion
  • 2 garlic cloves, minced
  • 1 pound ground chuck
  • ½ teaspoon chili powder
  • 1 teaspoon kosher salt, divided
  • ¼ cup chopped fresh cilantro
  • 12 (6-inch) flour tortillas
  • 1 large egg, lightly beaten
  • ⅓ cup canola oil
  • 1 ripe avocado, chopped
  • 1 cup sour cream
  • ½ cup buttermilk
  • 1 tablespoon fresh lime juice


Step 1

Crumble chorizo in a large skillet, and cook over medium-high, stirring occasionally, 5 minutes. Stir in onion and garlic, and cook, stirring occasionally, until onion is tender, about 5 minutes. Add ground chuck, chili powder, and 1/2 teaspoon of the salt; cook, stirring often, until beef is browned and done, about 10 minutes. Remove from heat, and stir in cilantro.

Step 2

Using a slotted spoon, divide chorizo-beef mixture evenly among tortillas (about 1/4 cup per tortilla), placing mixture just below center of each tortilla. Roll tortilla over filling, leaving about 1 inch of tortilla exposed. Brush exposed edge with a small amount of beaten egg; press gently to seal roll.

Step 3

Heat oil in a large skillet over medium; fry flautas, in batches, until crispy, 3 to 4 minutes per side. Drain on paper towels.

Step 4

Process avocado, sour cream, buttermilk, lime juice, and remaining 1/2 teaspoon salt in a food processor until smooth. Serve flautas with crema.