Fall Flautas (Paleo/guten free) (Edit recipe)

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Fall flautas so vibrant and full of flavor your taste buds may explode! That lovely golden Fall-licious color is thanks to Mother Nature--a little kiss of turmeric in that TORTILLA dough is all it takes! Fill, roll and bake - just like that, dinner is on and oh so delicious! These are best enjoyed as finger food so you can dunk them in my TOMATILLO SALSA - so delish!

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PREP TIME

30 minutes

COOK TIME

20 minutes

INGREDIENTS

Serves: 24

Ingredients

beef (porkbeef (pork
.5 cup Onion, sweet (walla or vidalia), chopped
1-2 Tbsp Avocado Oil, (depends on the fat content of your meat), ground
4 oz Green Chilies, canned
cinnamoncinnamon
cumincumin
.5 tsp Sea Salt, fine
.25 tsp Garlic Powder
.125 tsp Chipotle Powder
2 whole Lime, juice
.5-.75 cup Coconut Milk, full fat, or milk of choice
1 Tbsp Otto’s Naturals Non-GMO Cassava Flour
1 - 2 Tbsp Cilantro, handful of (optional), chopped
1 - 2 Tbsp Cotija Cheese, crumbled (optional, omit for Paleo)
2 Tbsp Avocado Oil

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Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

In a large skillet add ground meat, onion and avocado oil. If you're using lean meat like chicken or turkey you may need to add additional avocado oil, just keep an eye on it, you don't want everything to stick to the pan. Cook until onions are soft and meat is cooked through.
Add green chiles, cinnamon, cumin, salt, garlic powder and chipotle chili powder if using, stir to incorporate all spices well and simmer for about 5-7 additional minutes.
While meat and spices are simmering, combine lime juice and ½ cup of the milk in a small bowl and stir to combine and set aside.
Sprinkle the cassava flour over the meat mixture and stir to combine until all the color of the flour has cooked into the meat.
Pour lime juice/milk mixture into the meat and stir, the mixture should begin to thicken up, if it's too thick you can add the additional ¼ milk. You want a thicker consistency so that as you fill the flautas, the juices don't run out of the tortilla when they bake.
Toss in chopped cilantro if using and give it one final stir, remove pan from the heat.
Preheat oven to 420° at this point.
Place tortilla on a flat surface, and spoon about 1 tablespoon of meat down the middle horizontally, sprinkle with a bit of cotija cheese if using. Fold the end of the tortilla nearest to you, over the meat and roll away from you as tight as you can around the row of meat, secure with a toothpick and place on a baking sheet. Repeat with remaining tortillas until all are filled, placing each filled flauta next to the previous filled flauta so sides are touching slightly.
Bake for 15 minutes, remove from the oven and brush each flauta with avocado oil, return to the oven for an additional 5 minutes or until golden. Remove from the oven, cool slightly before serving.
Garnish with additional chopped cilantro and cotija cheese and any additional garnishes you may want to, such as chopped radishes, chopped avocado, chopped tomatoes, chopped green onions and our tomatillo salsa!
*to make tortillas the amazing yellow color, simply add 1 teaspoon of turmeric to the dry ingredients (plus a dash or two of black pepper this helps turmeric do it's thing) so for this recipe, you triple our basic recipe to get 24 tortillas, so it would be a 1 tablespoon of the turmeric. Be warned, most things the dough touches will have a slight hue of yellow, including your hands!

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About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	74
Fat:	5 g
Carbohydrates:	1 g
Protein:	5 g
Cholesterol:	17 g
Sodium:	79 mg
Fiber:	0 g
Sugars:	0 g
Sugar Alcohol:	0 g
Calculated per serving.