12 soft taco sized tortillas
1 lb ground beef or beef less crumbles
¼ sweet yellow onion
1 cup frying oil I used olive
6 oz white cheddar cheese spread
1 cup shredded Mexican cheese
2 cups shredded cabbage (for a little bed on the platter for the flautas)
🥑Papaya Avocado Salsa:
2 cups tropical papaya, cubed
¼ (~ 2 cups) of tropical avocado, cubed
3 scallions, diced
½ cup cilantro, chopped
1 - 2 Juice of tropical limes
Lots of sea salt and pepper
Drizzle of honey
Spicy Ranch 🌶️
½ cup Mayo
½ cup sour cream
¼ cup buttermilk
2 T hot sauce
1 T Tajin seasoning
2 tsp salt
1 tsp pepper
1 tsp garlic powder
1 tsp onion powder
1 tsp dried cilantro
1 tsp cumin
To make the Flautas
Prepare the ground meat (meat + onion + oil) then add the cheese spread and the shredded cheese and combine until it forms a creamy mixture you can spread into the tortillas.
Heat the oil in a pan on the stove to medium heat. You want to have a shallow bath of oil but not be submerged in the oil.
Spread the beef/cheese mixture evenly out onto each tortilla and roll it up. You can line them up on a baking sheet lined with paper towels/parchment paper + feel free to use toothpicks to hold them secure as you cook.
When the oil is heated to just bubbling, fry the flautas in batches depending on the size of your pan for 5-6 minutes per side or until golden brown.
Let the flautas drain off any oil back on the baking sheet while you prepare the rest of the platter.
For the salsa
Chop all the fruit and herbs and combine in a large bowl.
Season well with salt and pepper and taste to see if it needs more lime, salt or honey before serving. Adjust as needed.
Cover and refrigerate until ready to serve.
To make the ranch:
Combine all that goodness until creamy and delish. Make this in a mason jar then have it on hand for a week of yummy kicked up ranch!
To assemble the platter:
Spread the cabbage out onto your platter then line up the flautas on it. Top with sliced avocado, papaya salsa, spicy ranch, cilantro + scallions. Serve immediately with spicy ranch