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Heat oil in a large pot over medium heat. Add onion along with a pinch of salt and pepper. Cook, stirring frequently for 3-4 minutes.
Add garlic and cook for another minute or so, stirring frequently.
Add ground beef and brown, crumbling it with a spatula.
Once beef is cooked through, add cumin, chiles in adobo, chili powder and a splash of water.
Stir to combine and season to taste with salt and pepper.
Add cheese and stir to combine.
While your filling is cooking, heat a large pot over medium heat with about ½ an inch vegetable oil in it. You will know the oil is ready when you sprinkle a drop of water into the oil and it sizzles.
Assemble your flautas by spreading ½ a cup of the meat mixture in a line down the middle of the BOTTOM HALF of each tortilla.
Roll the tortilla away from you and tightly around the filling. Repeat with remaining tortillas and filling.
Fry flautas in batches of 2-3 depending on how wide your pot is. Fry them on each side for 1-2 minutes or until the outside is dark golden brown and crispy. If your flautas are cooking too quickly, turn the heat down a bit.
For the sauce: combine all sauce ingredients in a food processor and process until it forms a smooth, creamy consistency.
Serve flautas with creamy cilantro sauce, fresh cilantro and crumbled queso fresco.