Flautas are a staple of comida corrida (i.e. daily cooking) over in Mexico. And it really is no wonder, as they're totally addictive. And so, these gluten free and keto Mexican flautas are the answer to your taco dorado cravings.
Oh, and if baking with cups rather than grams is your thing, just click on US Customary at the bottom of the ingredients for an instant conversion.
Preheat oven to 350°F/180°C. Line a baking tray with parchment paper.
Break the dough into eight 1” balls (26g a piece). Roll out between two sheets of parchment paper with a rolling pin or using a tortilla press until 5-inches in diameter (much easier). If fuzzy about presentation, trim edges if needed. Use the dough ASAP, so it remains sticky and you can close the pockets easily (it dries out after 10-15 minutes at room temp and you would have to re-roll it).
Assemble tacos by placing about 3-4 tablespoons of filling of choice at the center of each tortilla, and wrap the edges tightly around it. The raw dough will be sticky, so it should hold it's shape without trouble.
Place flautas in prepared tray, brush with olive oil and bake for 20-25 minutes, or until golden all over.
These guys are best served warm and straight from the oven, but they also do re-warm quite well.
Please note that nutrition facts below are estimated for the dough only. Having said that, net carbs should still be 2g net per keto flauta if using beef or chicken. Plus toppings of choice, of course.