Austinites eat breakfast tacos every day of the year, but if you’re in the mood for a different kind of taco for tomorrow morning’s World Cup match between Mexico and Brazil, which starts at 9 a.m., here’s an idea: Make breakfast flautas.
Call them taquitos, tacos dorados or flautas, these rolled tacos are among the easiest and most versatile dishes you can throw together, especially if you’re looking to use up leftovers or scramble up some eggs and make a crispy taco you can eat on the go.
For dinner last week, I made “golden tacos” filled with taco-seasoned ground beef that I’d mixed with shredded cheese and sour cream. I rolled the mixture up in flour tortillas, placed them seam side down on a baking sheet and sprayed the tacos generously with cooking spray so the tortillas crisped up. After 15 minutes in a 400-degree oven, they were golden and crispy. My kids declared them their new favorite food and requested them again, immediately.
For dinner on Sunday night, I chopped up 2 1/2 cups of cooked chicken and mixed with cheese and sour cream. They weren’t quite as good as the ground beef taquitos from last week because the chicken ones weren’t seasoned enough, so if you’re making these this week — with leftover black beans, pulled pork, grilled vegetables, scrambled eggs — use a heavy hand when mixing in the sour cream and cheese.
The dairy helps hold the ingredients together and makes a creamy filling. You can make them dairy-free by using only the meat or beans, and I also wouldn’t use sour cream if making them with scrambled eggs and bacon.
2 cups filling (such as scrambled eggs, chopped cooked meat or beans)
1/2 cup shredded cheese
1/4 cup sour cream (optional)
Salt and pepper, to taste
Garlic powder or other spices, to taste (optional)
Heat oven to 400 degrees. In a medium bowl, mix together the meat or beans with the cheese and sour cream. Season with salt and pepper, garlic powder or other spice mix. Spoon a little of the mixture in a tortilla. Roll up tightly and place, seam side down, on a baking sheet. Repeat with remaining filling and tortillas. Spray generously with cooking spray and cook for 15 to 20 minutes, turning halfway through.
— Addie Broyles