Food and Recipes Meat Pork and Ham Beef Flautas with Buttermilk-Avocado Crema Recipe Be the first to rate & review! This restaurant favorite is easy to make at home, even on a weeknight. While the oil heats, set up an assembly line with the cooked meat, tortillas, and egg wash, and get rolling! By Southern Living Editors Southern Living Editors Since 1966, the editors of Southern Living have been carrying out the mission of the brand: to bring enjoyment, fulfillment, and inspiration to our readers by celebrating life in the South. We inspire creativity in their homes, their kitchens, their gardens, and their personal style. We are a friend they can trust, a guide to the seasons, a helping hand during the holidays, and a relentless champion of the Southern way of life. Southern Living's editorial guidelines Published on December 16, 2016 Print Rate It Share Share Tweet Pin Email Photo: Stephen DeVries Active Time: 30 mins Total Time: 40 mins Yield: Serves 4 (serving size: 3 flautas) Ingredients 1 pound fresh Mexican chorizo, casings removed (3 links) 1/2 cup chopped white onion 2 garlic cloves, minced 1 pound ground chuck 1/2 teaspoon chili powder 1 teaspoon kosher salt, divided 1/4 cup chopped fresh cilantro 12 (6-inch) flour tortillas 1 large egg, lightly beaten 1/3 cup canola oil 1 ripe avocado, chopped 1 cup sour cream 1/2 cup buttermilk 1 tablespoon fresh lime juice Directions Crumble chorizo in a large skillet, and cook over medium-high, stirring occasionally, 5 minutes. Stir in onion and garlic, and cook, stirring occasionally, until onion is tender, about 5 minutes. Add ground chuck, chili powder, and 1/2 teaspoon of the salt; cook, stirring often, until beef is browned and done, about 10 minutes. Remove from heat, and stir in cilantro. Using a slotted spoon, divide chorizo-beef mixture evenly among tortillas (about 1/4 cup per tortilla), placing mixture just below center of each tortilla. Roll tortilla over filling, leaving about 1 inch of tortilla exposed. Brush exposed edge with a small amount of beaten egg; press gently to seal roll. Heat oil in a large skillet over medium; fry flautas, in batches, until crispy, 3 to 4 minutes per side. Drain on paper towels. Process avocado, sour cream, buttermilk, lime juice, and remaining 1/2 teaspoon salt in a food processor until smooth. Serve flautas with crema. Rate it Print