In a pot, cook the beef with half an onion, two cloves of garlic, and salt. Once cooked, shred the beef. Make small taquitos by rolling a little shredded beef in each tortilla and secure with toothpicks so they don't open. Once all the flautas are ready, heat plenty of oil and fry them until golden and crispy.

For the tomato sauce, use the broth from cooking the beef to cook about 6 tomatoes, half an onion, and 1 clove of garlic. Once cooked, blend the tomatoes, garlic, oregano, and cumin. Adjust salt to taste. If you like it spicy, add some chile to the sauce. The sauce should be a bit thick, not too watery.

To serve, place the desired number of flautas on a plate. Top with finely shredded cabbage, then spoon the tomato sauce over them. Finish with slices of avocado and serve with serrano peppers with lime and salt on the side. Enjoy!