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Cook meats: Crumble chorizo in a large skillet, and cook over medium-high, stirring occasionally, 5 minutes. Stir in onion and garlic, and cook, stirring occasionally, until onion is tender, about 5 minutes. Add ground chuck, chili powder, and ½ teaspoon of the salt; cook, stirring often, until beef is browned and done, about 10 minutes. Remove from heat, and stir in cilantro.
Roll tortillas with meat: Using a slotted spoon, divide chorizo-beef mixture evenly among tortillas (about ¼ cup per tortilla), placing mixture just below center of each tortilla. Roll tortilla over filling, leaving about 1 inch of tortilla exposed. Brush exposed edge with a small amount of beaten egg; press gently to seal roll.
Fry flautas: Heat oil in a large skillet over medium; fry flautas, in batches, until crispy, 3 to 4 minutes per side. Drain on paper towels.
Make buttermilk-avocado crema: Process avocado, sour cream, buttermilk, lime juice, and remaining ½ teaspoon salt in a food processor until smooth. Serve flautas with crema.