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    Beef Flautas Supreme with Pico de Gallo & Lime Crema

    Beef
    Dinner
    ​

    2 servings

    分量

    30 minutes

    総時間
    料理を始める

    材料

    1 unit Yellow Onion

    10 ounce Ground Beef

    1 unit Tex-Mex Paste

    1 tablespoon Southwest Spice Blend

    6 unit Flour Tortillas

    ½ cup Mexican Cheese Blend

    1 unit Lime

    1 unit Roma Tomato

    4 tablespoon Sour Cream

    2 teaspoon Cooking Oil

    1 tablespoon Olive Oil

    Salt

    手順

    • Adjust rack to middle position and preheat oven to 425 degrees. Line a baking sheet with foil and brush with oil or coat with nonstick spray. Wash and dry all produce. • Halve, peel, and thinly slice onion; mince a few slices until you have 1 TBSP (2 TBSP for 4 servings).

    • Heat a drizzle of oil in a large pan over medium-high heat. Add sliced onion; cook for 3 minutes. • Add beef* and Southwest Spice; cook, breaking up meat into pieces, until beef is browned and onion is softened, 4-6 minutes. • Stir in Tex-Mex paste and 1⁄3 cup water (½ cup for 4 servings). Simmer until mixture is thickened and beef is cooked through, 2-4 minutes more. Turn off heat.

    • Meanwhile, drizzle tortillas with 1 TBSP olive oil (2 TBSP for 4 servings); brush or rub to completely coat. • Place tortillas on a clean work surface. Once beef filling is done, add a heaping ¼ cup filling to one side of each tortilla, then sprinkle each with 1 TBSP Mexican cheese. Roll up tortillas, starting with filled sides, to create flautas. Place seam sides down on prepared sheet. TIP: Make sure the flautas are snug on the sheet—this will prevent them from unrolling. • Bake on middle rack until golden brown and crispy, 8-12 minutes.

    • While flautas bake, finely dice tomato. Zest and quarter lime. In a small bowl, combine tomato, minced onion, half the lime zest, and a squeeze of lime juice. Season with salt. • In a separate small bowl, combine sour cream, remaining lime zest, and a squeeze of lime juice. Add water 1 tsp at a time until mixture reaches a drizzling consistency. Season with salt. • Divide flautas between plates. Top with pico de gallo and lime crema. Serve.

    栄養

    サービングサイズ

    -

    カロリー

    960 kcal

    脂肪総量

    59 g

    飽和脂肪

    24 g

    不飽和脂肪

    -

    トランス脂肪

    -

    コレステロール

    145 mg

    ナトリウム

    2020 mg

    炭水化物総量

    71 g

    食物繊維

    4 g

    糖質総量

    10 g

    タンパク質

    42 g

    2 servings

    分量

    30 minutes

    総時間
    料理を始める

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    材料

    1 unit Yellow Onion

    10 ounce Ground Beef

    1 unit Tex-Mex Paste

    1 tablespoon Southwest Spice Blend

    6 unit Flour Tortillas

    ½ cup Mexican Cheese Blend

    1 unit Lime

    1 unit Roma Tomato

    4 tablespoon Sour Cream

    2 teaspoon Cooking Oil

    1 tablespoon Olive Oil

    Salt

    手順

    1

    • Adjust rack to middle position and preheat oven to 425 degrees. Line a baking sheet with foil and brush with oil or coat with nonstick spray. Wash and dry all produce. • Halve, peel, and thinly slice onion; mince a few slices until you have 1 TBSP (2 TBSP for 4 servings).

    2

    • Heat a drizzle of oil in a large pan over medium-high heat. Add sliced onion; cook for 3 minutes. • Add beef* and Southwest Spice; cook, breaking up meat into pieces, until beef is browned and onion is softened, 4-6 minutes. • Stir in Tex-Mex paste and 1⁄3 cup water (½ cup for 4 servings). Simmer until mixture is thickened and beef is cooked through, 2-4 minutes more. Turn off heat.

    3

    • Meanwhile, drizzle tortillas with 1 TBSP olive oil (2 TBSP for 4 servings); brush or rub to completely coat. • Place tortillas on a clean work surface. Once beef filling is done, add a heaping ¼ cup filling to one side of each tortilla, then sprinkle each with 1 TBSP Mexican cheese. Roll up tortillas, starting with filled sides, to create flautas. Place seam sides down on prepared sheet. TIP: Make sure the flautas are snug on the sheet—this will prevent them from unrolling. • Bake on middle rack until golden brown and crispy, 8-12 minutes.

    4

    • While flautas bake, finely dice tomato. Zest and quarter lime. In a small bowl, combine tomato, minced onion, half the lime zest, and a squeeze of lime juice. Season with salt. • In a separate small bowl, combine sour cream, remaining lime zest, and a squeeze of lime juice. Add water 1 tsp at a time until mixture reaches a drizzling consistency. Season with salt. • Divide flautas between plates. Top with pico de gallo and lime crema. Serve.