Because they’re just so dang convenient to eat and the color is perfect for this time of year, we’re calling these “Fall” flautas…like the season of Fall ~ however you may just fall over from excitement at how good they taste and how unbelievable it is that they are made from grain free tortillas! Seriously, our love for Paleo Mexican food continues to be ongoing and the ideas we keep coming up with….wahoooooo!!
grain free Paleo flautas
- 24 flour tortillas, colored with turmeric* (here’s our recipe that you would need to triple)
- 1 lb ground beef (pork, chicken or turkey can easily be used)
- ½ c chopped sweet onion (walla or vidalia)
- 1-2 T Chosen Foods avocado oil (depends on the fat content of your ground meat)
- ½ c hatch green chili’s – chopped (regular green chiles can be used as well)
- 1 t ground cinnamon
- ½ t ground cumin
- ½ t Redmond Real Salt
- ¼ t garlic powder
- ⅛ t ground chipotle chili powder (optional)
- juice of 2 limes
- ½-¾ c full fat coconut milk
- 1 T Otto’s cassava flour
- handful of chopped cilantro (optional)
- crumbled cotija cheese (optional)
- 24 toothpicks
- 2 T avocado oil
1. Make flour tortillas, set aside.
2. In a large skillet, (we prefer our 12″ Lodge Cast Iron pan!) add ground meat, onion and avocado oil. If you’re using a 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.
3. Add green chiles, cinnamon, cumin, salt, garlic powder & chipotle chili powder if using, stir to incorporate all spices well and simmer for about 5-7 additional minutes.
4. While meat and spices are simmering, combine lime juice and ½ cup of the coconut milk in a small bowl and stir to combine and set aside.
5. Sprinkle the cassava flour over the meat mixture and stir to combine until all the color of the flour has cooked into the meat.
6. Pour lime juice/coconut milk mixture onto the meat and stir, the mixture should begin to thicken up, if it’s too thick you can add the additional ¼ coconut 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.
7. Toss in chopped cilantro if using and give it one final stir, remove meat from heat.
8. Pre-heat oven to 420° at this point.
9. 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 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 baking sheet. Repeat with reaming tortillas until all are filled, placing each filled flauta next to the previous filled flauta so sides are touching slightly.
10. Bake for 15 minutes, remove from oven and brush each flauta with additional 2 T avocado oil, return to oven for an additional 5 minutes.
11. Remove from oven, cool slightly before serving.
12. Garnish with additional chopped cilantro and cotija cheese & any additional garnishes you may want to, such as chopped radishes, chopped avocado, chopped tomatoes, chopped green onions etc….
13. Serve with our tomatillo salsa!
*to make tortillas the amazing yellow color, simply add 1 teaspoon of turmeric per “our recipe” 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!