1. Heat 1 tablespoon olive oil in a large pot over medium heat. Add the diced red onion with a pinch of kosher salt and fresh cracked pepper. Stir frequently and cook for 3-4 minutes until softened and fragrant.

2. Add minced garlic to the pot and cook for about 1 minute, stirring frequently to release its aroma without burning.

3. Add the ground beef to the pot and cook until browned, breaking it up with a spatula to crumble it evenly. Ensure the beef is cooked through with no pink remaining.

4. Stir in cumin, diced chiles in adobo, chili powder, and a splash of water to combine. Adjust seasoning with kosher salt and fresh cracked pepper to taste. Mix well.

5. Fold in the shredded Chihuahua cheese until melted and evenly incorporated into the meat mixture. Remove from heat.

6. While the filling cooks, pour about 1/2 inch vegetable oil into a large pot and heat over medium. The oil is ready when a drop of water sprinkled in it sizzles immediately.

7. Lay out each flour tortilla and spread about 1/2 cup of the meat and cheese filling in a line along the bottom half of the tortilla. Roll the tortilla tightly away from you around the filling, securing the flauta.

8. Fry flautas in batches of 2-3 (depending on pot size), frying each side for 1-2 minutes until the exterior is dark golden brown and crispy. If frying occurs too quickly, reduce heat to avoid burning.

9. In a food processor, combine diced avocados, sour cream, fresh cilantro leaves, lime juice, and a splash of water. Process until smooth and creamy, adding water as needed to reach desired consistency.

10. Plate the crispy flautas and drizzle or serve with the creamy cilantro avocado sauce. Garnish with fresh cilantro leaves and crumbled queso fresco if desired.