Paleo Fall flautas (Edit recipe)

Paleo flautas so vibrant u0026amp; full of flavor your taste buds may explode!

30 minutes

20 minutes

Difficulty:

Easy

This is our estimate based on online research.
Calories:	167
Fat:	7 g
Carbohydrates:	25 g
Protein:	4 g
Cholesterol:	0 g
Sodium:	484 mg
Fiber:	1 g
Sugars:	1 g
Calculated per serving.

by Back Porch Paleo

View original recipe

Serves: 24

Ingredients

24 Flour Tortilla, colored with turmeric* (see below)
1 lb beef (pork, chicken or turkey can easily be used), ground
.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
1 tsp cinnamon, ground
.5 tsp cumin, ground
.5 tsp Sea Salt, fine
.25 tsp Garlic Powder
2 Lime, juice of
.5-.75 cup Coconut Milk, full fat
1 Tbsp Cassava Flour
Cilantro, handful of (optional), chopped
Cotija Cheese, crumbled (optional)
24 toothpicks
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, (we prefer our 10u2033 Lodge Cast Iron pan!) add ground meat, onion and avocado oil. If youu2019re using lean meat like chicken or turkey you may need to add additional avocado oil, just keep an eye on it, you donu2019t 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 u0026 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 u00bd cup of the coconut 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/coconut milk mixture onto the meat and stir, the mixture should begin to thicken up, if itu2019s too thick you can add the additional u00bc coconut milk. You want a thicker consistency so that as you fill the flautas, the juices donu2019t 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 420u00b0 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 u0026 any additional garnishes you may want to, such as chopped radishes, chopped avocado, chopped tomatoes, chopped green onions u0026 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 u2013 this helps turmeric do itu2019s 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!