Serves: 4-6 This fusion recipe takes the sweet gingery taste of Korean cuisine and delivers it in the form of a delicious Latin-style flauta.
1 lb ground beef
Rizo Bros Cotija or Queso Fresco, crumbled
Pinch of salt and pepper
1 tsp minced garlic
1 tbsp freshly grated ginger
½ cup coconut aminos or soy sauce
1 tbsp rice vinegar
1 tbsp sesame oil
2 tbsp honey
1 tbsp cornstarch
8 small flour tortillas
Avocado oil for frying
Thinly sliced radish
Heat a large skillet over medium high heat and add the ground beef and a pinch of salt and pepper. Cook for about 5 minutes until cooked through. Add the garlic and ginger and cook for another minute until fragrant.
While the beef is cooking, whisk together the coconut aminos, rice vinegar, sesame oil, honey, and cornstarch.
Add the sauce to the beef and bring to a simmer. Cook for about 2 minutes or until the mixture has thickened. Set aside to cool.
Evenly divide the meat between the 8 tortillas. Tightly roll them shut.
Heat another large skillet over medium heat and add enough oil to coat the bottom of the pan, about ¼ cup.
Once the oil is hot, place the flautas seam side down and fry for 2-3 minutes per side until golden brown. Set on a paper towel lined plate to drain any excess oil.
Top the flautas with crema, cilantro, Cotija or Queso Fresco, and thinly sliced radish. Top with guacamole if desired.