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Argentina Steak Flautas

Crispy pan-fried flautas with steak, mozzarella, and avocado crema.

Serves 3Prep 15 minCook 15 minDifficulty mediumCuisine Mexican

main

−Servings: 3+

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Ingredients

• 6Small Flour Tortillas
• 2 ozShredded Mozzarella
• 1Yellow Onion
• 12 ozImpossible Burger (or ground beef, lamb, seafood, or ground turkey)
• 1Boneless Skinless Chicken Breast (optional alternative)
• 2 ozGuacamole
• 1 ozSour Cream
• 1 tspOlive Oil
• 1 tspSalt
• ¼ tspPepper
• 1 tbspWater
• 1 tspTomato Paste

Instructions

1. Core tomato and cut into ¼" dice.
2. Peel and halve onion. Slice halves into thin strips.
3. Separate steak strips into a single layer and pat dry.
4. Place a large non-stick pan over medium-high heat and add 1 tsp olive oil. Add onion to hot pan and cook, stirring occasionally, until soft and lightly golden (~3–5 minutes).
5. Add steak strips, 1 tbsp water, ¼ tsp salt, and a pinch of pepper. Stir occasionally until liquid thickens slightly and steak reaches a minimum internal temperature of 145°F (~3–5 minutes).
6. Stir in diced tomato until just incorporated (~30 seconds). Remove from burner. Transfer filling to a plate; wipe pan clean and reserve.
7. Place tortillas on a clean work surface.
8. Divide cheese evenly between tortillas, placing on one half.
9. Top cheese with filling.
10. Fold tortilla over filling, then roll tightly. Place seam-side down.
11. *Cook the flautas**
12. Heat same pan over medium heat and add 1 tsp olive oil. Place flautas in hot pan, seam-side down.
13. Cook until browned on one side (~2–3 minutes). Gently roll to the opposite side and cook until browned (~2–3 minutes).
14. Remove from burner.
15. In a mixing bowl, combine guacamole and sour cream.
16. Plate dish as pictured: front of card shows flautas with avocado crema. Bon appétit!

Notes

• **Customize it**: Use dried chicken, steak strips, or Impossible burger per instructions. For steak: cook 4–6 minutes, breaking up until heated through. For dried chicken: pat dry, follow steak strip timing.
• If using fresh produce: thoroughly rinse and pat dry.
• All cook times are approximate based on testing.
• Minimum internal protein temperatures:
• Steak: 145°F
• Ground Beef: 160°F
• Chicken: 165°F
• Ground Turkey: 165°F