with Guacamole Crema
Olive Oil
Salt
Pepper
1 Mixing Bowl
1 Plate
Steelmade Flat Top
Wash hands thoroughly with soap and warm water before cooking and after handling raw meat or seafood.
Remove all produce from any packaging or constraints, then thoroughly rinse and pat dry.
If using diced chicken breasts instead of steak:
Pat the chicken dry.
Cook on the Steelmade Flat Top, stirring occasionally until the chicken reaches a safe internal temperature (165°F), about 5–7 minutes.
Prepare the Steak:
Thinly slice or dice the steak. Season with salt and pepper.
Cook the Steak:
Heat a bit of olive oil on the Steelmade Flat Top over medium heat.
Add steak and cook until browned and fully cooked, about 4–5 minutes. Remove and set aside.
Assemble the Flautas:
In a mixing bowl, combine the cooked steak and shredded cheese.
Spoon the mixture into tortillas and roll tightly into flautas.
Crisp the Flautas:
Wipe any excess residue off the Steelmade Flat Top and apply a thin layer of oil.
Place the flautas seam-side down and cook over medium heat until golden and crispy, about 2–3 minutes per side.
Make the Guacamole Crema (optional):
Mix mashed avocado, sour cream, lime juice, salt, and garlic powder until smooth.
Serve:
Arrange flautas on a plate and top with or serve alongside guacamole crema. Enjoy!
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