Taco Flautas with Homemade Salsa

I love Mexican food. It started in Germany, during my college time, when I used to work in a Mexican restaurant. Then I discovered "real" Mexican food in the USA :) This dish is inspired by the Taco Flautos we served at the restaurant I used to work in. I of course did not have the original recipe, but I gave my best and it tasted delicious :) I made everyything from scratch, the sals, the spanish rice...


My Homemade Salsa:
  • 1 tablespoon oil
  • 1 onion - diced
  • 3 cloves garlic - minced
  • 1/3 cup jalapenos - diced
  • 1/4 cup red bell pepper - diced
  • 1/4 cup green bell pepper - diced
  • 1 tablespoon harissa
  • 2 cans diced tomatoes
  • 4 teaspoons mexican spice mix (or subsitute: 1 teaspoon coriander, 2 teaspoons oregano, 1 teaspoon smoked paprika, 1/2 teaspoon cumin, 1 teaspoon chili powder, 1/2 teaspoon cayenne pepper, extra salt and pepper)
  • salt, pepper
Taco filling:
  • 1 tablespoon oil
  • 1 onion - diced
  • 300 gram ground beef
  • 2-3 cloves garlic - minced
  • 1 tablespoon tomato paste
  • 3 tablespoon salsa 
  • 2 teaspoons mexican spice blend (see above for substitute)
  • salt, pepper 
  • corn tortillas 

Option 1: Serve with Spanish Rice and Black Beans
  • 1 tablespoon oil
  • 1/2 onion - diced
  • 125 gram cooked rice
  • 1/2 cup salsa
  • 1 can black beans
Option 2: Serve over Salad
  • lettuce
  • 1/2 tomato - diced
  • 1/4 cup bell pepper - sliced
  • 1/4 cup corn
  • 3 tablespoons yoghurt dressing


  1. Prepare the Salsa: Heat the oil. Sauté the onion till translucent for a few minutes. Add the garlic, jalapenos, bell pepper and harissa. Stir and cook for 3-5 minutes. Be careful to stir, so that the garlic doesn't turn brown and bitter. Add the tomatoes, the mexican spices and salt/pepper to taste. Let cook for 20 minutes. Then remove from heat and set aside.
  2. Prepare the Spanish Rice and Black Beans: Heat the oil. Sauté the onion till translucent. In the meantime warm up the black beans in another pan and set aside. Add the cooked rice to the onions. Fry for 3 minutes, stir frequently. Add the salsa and stir, cook for another 2 minutes. Remove from heat and set aside.
  3. Prepare the Taco Flautas: Heat the oil, sauté the onion. Add the ground beef, stir and fry for 5 minutes. Add the garlic and tomato paste, stir and fry for another 3-5 minutes till the meat is cooked fully through. Add the salsa and mexican spices. Stir. Season with salt and pepper to taste. Now, spread a little oil on the corn tacos. Fill with 2 tablespoons of beef filling and roll up. Heat up a griddle pan (no oil needed), place the taco flautas with the open side face down in the pan. Fry for 1 minute, turn around and fry for another minute. Be careful, as it doesnt take long to burn.
  4. Prepare the Salad: Wash, dry and slice the lettuce. Place on a large plate. Sprinkle with diced tomatoes, sliced bell pepper and corn. Sprinkle the dressing over everything. 

Timing: Best to prepare the salsa first. At the same time, you can already cook the rice. While the salsa is cooking, you can start with the taco filling. As soon as the filling is done, prepare the salad. Filling and frying the tacos should be the last step.

Serve the taco flautos with a side of spanish rice and black beans with a small side salad. For a lighter version, serve the taco flautas on top of the salad. Sprinkle the salsa on top of the tacos.

Print this recipe:

Print Friendly and PDF

Related Posts Plugin for WordPress, Blogger...
Related Posts Plugin for WordPress, Blogger...