My Crispy Beef Flautas are made with shredded beef chuck roast thats been simmered with spices, chiles and tomatillos, then rolled inside a flour tortilla that is deep fried to a crispy snack. Melt cheese on top, serve with sour cream, dip it in guacamole or salsa, either way, these are one great lunch or snack.
Now living here in San Diego I have been pretty well educated on Mexican food and love it. Venturing down into Mexico, exploring those out of the way places to eat and discovering new dishes is always fun.
These flautas are one I never saw down there actually. I first tasted one because I had never heard of them before when looking at a local Mexican restaurant menu. I loved them!
What are Flautas?
Beef Flautas start with beef chuck roast seasoned with salt and pepper (I prefer using my Adobo Seasoning) thats been seared and browned all over in hot oil or lard. It’s then simmered with spices, like cumin, chiles and tomatillos until it’s for tender and then it gets shredded. It’s then rolled inside a flour tortilla that is deep fried to a golden born and eaten with salsa, or guacamole, but typically I see it with shredded lettuce and a big dollop of sour cream on top. I prefer it without that, maybe some cheese and things like my Roasted Tomato Salsa or Tomatillo Salsa Verde.
Now some of you might think these are taquitos!
No they’re tacos dorados, a rolled taco!
Well, truth be told, they are all probably the same basically. Typically each consists of a small rolled up tortilla that contains a cheese, beef or chicken filling.
Well from what I understand the flour tortilla versions here in the United States are coined flautas in most Mexican restaurants and the corn tortilla versions are termed taquitos.
Whatever you call them, the flour tortilla version is definitely a crunch and texture difference than using corn tortillas.
The crunch factor is wonderful, the meat on the edges gets crispy as it fries and the seasoned meat on the inside is tender.
I tend to make these on the hefty side and 2 to 3 can be filling.
Crispy Beef Flautas
- 2 lbs chuck roast
- 1 tbsp adobo seasoning
- 2 tbsp olive oil
- 1 lb tomatillos husked and quartered
- 1 yellow onion peeled and quartered
- 6 cloves garlic
- 4 jalapeños sliced lengthwise
- 2 tbsp ground cumin
- 1 tbsp salt
- 1 tbsp black pepper
- 12 flour tortillas
- Vegetable oil or lard for frying
- Season both sides of the chuck roast with the adobo seasoning. Add the oil to a Dutch oven or large pot with lid over medium high heat. Sear the roast on all sides until browned, about 8-10 minutes. Remove and cut into quarters. A
- Add beef back to the pot and along with the tomatillos, onion, garlic, jalapeños, cumin, salt and pepper and enough water to cover by an inch (about 4+ cups).
- Bring to a boil, lower heat to simmer and cover. Cook for 2 hours and meat is fork tender. Remove beef from the pot, shred in a bowl and add 1/4 cup of braising liquid, and some of the vegetables (optional), tossing to coat and mix in. Discard remaining.
- Heat tortillas in microwave for a minute or in a 350°F oven (5 minutes) wrapped in a moistened paper towel until soft.
- Place 2-3 tablespoons of the shredded beef into each tortilla and roll tightly. Secure closed with a toothpick. I often times will press two rolled flautas side by side, flap ends touching, and skewer in the middle with a tooth pick (as pictured), keeping two secured (optional).
- Heat vegetable oil or lard in a large cast iron skillet or deep fryer until oil reaches 350°F. Carefully lower 2-4 flautas into the hot oil and cook on each side until crisp, 1-2 minutes.
- Serve immediately with cheese sprinkled and melted on top or with condiments of choice like guacamole, Mexican crema, sour cream, crumbled Cotija cheese or salsa.
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist's advice.