Hawaiian Steak Flautas with Pineapple Salsa
The salsa and steak filling can be made up to a day ahead for this great recipe. I used 12-inch flour tortillas with about 1/3 of the tortilla cut off to there's more filling and less tortilla. You can use any size tortilla you like.
Calories: 2117kcal
Ingredients
- 8-10 12 inch flour tortillas
For the Pineapple Salsa:
- 2 cups fresh pineapple, chopped
- 1 red onion, finely chopped, divided (put ½ in salsa)
- 1 green bell pepper, diced
- ¼ teaspoon ground ginger
- ¼ teaspoon adobo sauce, from can of chipotle peppers in adobo sauce
For the Flauta Filling:
- 2 tbsp olive oil
- 1- 12 oz. flank steak, diced, *You can substitute ground meat but the texture is not quite the same
- Remaining red onion from salsa
- Salt and pepper, to taste
- 2 cloves garlic, minced
- ½ cup barbecue sauce
- 2 teaspoons chili powder
- ½ teaspoon smoked paprika
- ½ teaspoon ginger
- ¼ teaspoon ground cumin
- 1 teaspoon chipotle pepper in adobo sauce, minced (more if you want a lot of heat)
- 1 cup fresh pineapple, chopped
- ½ cup cheddar cheese, shredded
Instructions
Make the Pineapple Salsa:
- Combine 2 cups pineapple, 1 red onion, 1 green bell pepper, ¼ teaspoon ginger, ¼ teaspoon adobe sauce in a medium bowl and set aside in the fridge.
Make the Flauta Filling:
- Heat 2 Tablespoons olive oil in large skillet over medium heat. Add 12 ounce steak and remaining red onions, season with salt and pepper to taste, and cook until steak is mostly cooked through. Add 2 cloves garlic and sauté another 30 seconds.
- Add ½ cup barbecue sauce, 2 teaspoons chili powder, ½ teaspoon paprika, ½ teaspoon ginger, ¼ teaspoon cumin, 1 teaspoon chipotle sauce, 1 cup pineapple and simmer for 3-5 minutes, or until steak is cooked through and barbecue sauce is warmed. Remove from heat and stir in ½ cup cheese. Taste and adjust seasonings and heat as desired.
- Preheat oven to 350 degrees and line a baking tray with foil and place a baking rack on top of it.
- Divide flauta filling evenly between tortillas and roll as tightly as possible. If you like, save some of the filling to be served on top of the flautas. Optionally, cut off about ⅓ of the tortillas before rolling if you want less tortilla.
- Brush both sides of each flauta lightly with olive oil, and place on rack, seam side down.
- Cook flautas for 10 minutes, then turn oven to broil. Broil flautas until golden brown, 2-3 minutes, watching closely so they don’t burn. Flip flautas over and broil the other side until crispy.
- Top individual servings of flautas with more filling or barbecue sauce and pineapple salsa.
Cook's Note:
- This filling and salsa is so delicious, it would also be great served over rice rather than wrapped in the flautas.
- This recipe made 8 flautas (2 per person). You could use smaller tortillas for more flautas. Serves 4.
Nutrition
Calories: 2117kcal | Carbohydrates: 265g | Protein: 89g | Fat: 81g | Saturated Fat: 27g | Polyunsaturated Fat: 10g | Monounsaturated Fat: 34g | Cholesterol: 192mg | Sodium: 4088mg | Potassium: 2497mg | Fiber: 23g | Sugar: 114g | Vitamin A: 3554IU | Vitamin C: 343mg | Calcium: 980mg | Iron: 17mg