Protein Swap | Oven-Baked Beef & Tomatillo Flautas with Spicy Salsa Verde Cream
Crunchy Watermelon Radish Slaw
Cooking time
20 minutes
Servings
2/4
Calories
720 /serving
Everything that’s great about tacos, in a different form! For flautas (a.k.a. taquitos), the filling is rolled into tortilla shells and often deep-fried. Use the oven to get that golden crispiness around browned ground beef paired with the bright acidity of fresh tomatillos. Watermelon radish and cabbage give the slaw crunch and colour, while sour cream spiked with salsa verde boosts the brightness even more.
We will send you:
- 250g Canadian-raised lean ground beef
- 225g Tomatillos
- 150g Shredded cabbage
- 1 Watermelon radish
- 45ml Salsa verde
- 43ml Sour cream
- 6 Wheat flour tortillas
- 30ml Apple cider vinegar
- 8g Smoky Mexican Moments spices (smoked paprika, cumin, garlic flakes, coriander, paprika, oregano, black peppercorns, allspice, cloves, cinnamon)
Contains: Milk, Sulphites, Wheat
You will need:
Basting brush
Oil
Sheet pan
Parchment paper
Salt & pepper (S&P)
Large pan
Total Fat
39 g
Saturated Fat
13 g
Sodium
820 mg
Total Carb
61 g
Sugars
15 g
Protein
36 g
Fibre
9 g
Preparation
Make the filling
Preheat the oven to 450°F. Remove the husks from the tomatillos; medium-dice. In a large pan, heat a generous drizzle of oil on medium-high. Add the beef; season with the spices and S&P. Cook, breaking up the meat, 2 to 3 min., until partially cooked. Add the tomatillos and cook, stirring frequently, 2 to 3 min., until the beef* is cooked through and the tomatillos are beginning to soften. Add ½ the sour cream, ½ the vinegar and 2 tbsp water (double for 4 portions). Cook, stirring frequently, 2 to 3 min., until combined and most of the liquid has evaporated.
Prepare & bake the flautas
Place the tortillas on a dry work surface. Divide the filling between the tortillas and tightly roll up. Arrange the flautas, seam-sides down, on a lined sheet pan drizzled with oil; brush the flautas with oil. Bake, 10 to 12 min., until golden brown.
Make the slaw
Meanwhile, quarter the watermelon radish; thinly slice. In a large bowl, combine the remaining vinegar, a drizzle of oil and S&P. Add the watermelon radish and cabbage; toss well.
Make the salsa verde cream
In a medium bowl, combine the salsa verde, remaining sour cream and S&P.
Plate your dish
Divide the flautas between your plates. Top with the slaw. Serve the salsa verde cream on the side. Bon appétit!
Adopt Richard
$5 from every puppet sold will go to Second Harvest, an organization that connects surplus food with charities.
*Health Canada recommends cooking ground beef to a minimum internal temperature of 71°C.
