Beef Flautas Recipe

Introduction

These beef flautas are a crispy, flavorful Mexican favorite that combine tender shredded beef wrapped in warm corn tortillas and fried to golden perfection. Perfect for a satisfying appetizer or a delicious main course, they’re easy to make and sure to impress.

Ingredients

• 2 teaspoons canola oil
• 1 teaspoon adobo seasoning
• 2 pounds chuck roast (cut into 4-inch chunks)
• 1 medium onion (quartered)
• 4 cloves garlic (crushed)
• 16 ounces tomatillos (husked and quartered)
• 2 jalapeños (seeded and diced)
• 2 tablespoons ground cumin
• 1/2 teaspoon chili powder
• 2 teaspoons kosher salt
• 1 1/2 teaspoons black pepper
• 2 tablespoons freshly squeezed lime juice
• 12 corn tortillas
• Oil (for frying)
• Salsa, chopped cilantro, diced onions, and sour cream (for garnish)

Instructions

1. Step 1: Heat the canola oil in a large Dutch oven over medium heat. Sprinkle the adobo seasoning evenly on the chuck roast chunks and brown the beef in batches until well-browned on all sides.
2. Step 2: Add the quartered onion, crushed garlic, tomatillos, diced jalapeños, ground cumin, chili powder, kosher salt, and black pepper to the pot. Pour in about 4 cups of water to cover the ingredients and bring to a boil.
3. Step 3: Reduce heat to a gentle simmer and cook uncovered for about 2 hours, or until the beef is fork-tender.
4. Step 4: Remove the beef from the pot and shred it using two forks. Toss the shredded beef with the pan juices and freshly squeezed lime juice. Taste and adjust the seasonings if needed.
5. Step 5: Preheat your oven to 350°F (175°C). Wrap the corn tortillas in foil and heat them in the oven for 10 minutes until soft and pliable.
6. Step 6: Place about 2 tablespoons of shredded beef onto the bottom center of each warmed tortilla and roll tightly to form flautas.
7. Step 7: Heat enough oil in a deep skillet to reach 350°F (175°C). Fry the flautas in batches for about 45 seconds per side, or until crisp and golden brown.
8. Step 8: Drain the fried flautas briefly on paper towels and serve immediately. Garnish with salsa, chopped cilantro, diced onions, and sour cream.

Tips & Variations

• For extra flavor, marinate the beef overnight with the adobo seasoning and some lime juice before cooking.
• If you prefer a milder heat, reduce or omit the jalapeños.
• Oven-bake the flautas at 400°F (200°C) for 15–20 minutes as a healthier alternative to frying.
• Use flour tortillas if you want a softer texture, though corn tortillas provide the traditional crispness.

Storage

Store leftover flautas in an airtight container in the refrigerator for up to 3 days. Reheat by placing them in a 350°F oven for 10 minutes to restore crispiness. Avoid microwaving as it can make them soggy.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the beef filling ahead of time?

Yes, the beef can be cooked and shredded a day in advance. Keep it refrigerated and warm it slightly before assembling the flautas.

What oil is best for frying flautas?

Use a neutral oil with a high smoke point, such as canola, vegetable, or peanut oil, to ensure crisp, golden flautas without burning.

Beef Flautas Recipe

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★★★★★

4.5 from 87 reviews

These beef flautas feature tender, slow-simmered shredded chuck roast seasoned with adobo, cumin, and chili powder, rolled in soft corn tortillas and fried until crispy. Served with fresh salsa, cilantro, diced onions, and sour cream, this Mexican-inspired recipe is perfect for a satisfying appetizer or main dish.

• Author: Elena
• Prep Time: 20 minutes
• Cook Time: 2 hours 15 minutes
• Total Time: 2 hours 35 minutes
• Yield: 12 flautas 1x
• Category: Appetizer
• Method: Frying
• Cuisine: Mexican

Ingredients

Scale 1x2x3x

Beef and Seasoning

• 2 teaspoons canola oil
• 1 teaspoon adobo seasoning
• 2 pounds chuck roast (cut into 4-inch chunks)
• 1 medium onion (quartered)
• 4 cloves garlic (crushed)
• 16 ounces tomatillos (husked and quartered)
• 2 jalapeños (seeded and diced)
• 2 tablespoons ground cumin
• 1/2 teaspoon chili powder
• 2 teaspoons kosher salt
• 1 1/2 teaspoons black pepper
• 2 tablespoons freshly squeezed lime juice

Tortillas and Frying

• 12 corn tortillas
• Oil (for frying), enough to reach 350°F in a deep skillet

Garnishes

• Salsa
• Chopped cilantro
• Diced onions
• Sour cream

Instructions

1. Brown beef: Heat the canola oil in a large Dutch oven over medium heat. Sprinkle the adobo seasoning over the chuck roast chunks and brown them in batches until all sides are well-browned. This step seals in flavor and develops a deep rich taste.
2. Boil ingredients: Add the quartered onion, crushed garlic, tomatillos, and diced jalapeños to the pot along with ground cumin, chili powder, kosher salt, and black pepper. Pour in approximately 4 cups of water, enough to cover the ingredients, and bring everything to a boil.
3. Simmer beef: Reduce heat to a gentle simmer and cook uncovered for about 2 hours or until the beef is fork-tender and easily shredded. This slow simmering infuses the meat with bold flavors.
4. Shred beef: Remove the beef chunks from the pot and shred them using two forks. Toss the shredded beef with pan juices and freshly squeezed lime juice. Taste and adjust seasoning if necessary.
5. Prepare tortillas: Preheat your oven to 350°F (175°C). Wrap the corn tortillas in foil and warm them in the oven for 10 minutes until they become soft and pliable, making rolling easier.
6. Roll flautas: Place about 2 tablespoons of the shredded beef onto the bottom center of each warmed tortilla. Roll the tortilla tightly around the filling, securing the flauta shape.
7. Fry flautas: Heat oil in a deep skillet to 350°F (175°C). Fry the rolled flautas in batches for about 45 seconds per side or until golden brown and crisp. Drain briefly on paper towels to remove excess oil.
8. Serve: Serve the crispy beef flautas immediately garnished with fresh salsa, chopped cilantro, diced onions, and a dollop of sour cream for a delicious and flavorful dish.

Notes

• To ensure crisp flautas, make sure oil reaches the proper temperature before frying.
• Warming tortillas before rolling prevents cracking and tearing.
• Adjust jalapeño quantity for desired spice level or substitute with milder peppers for less heat.
• Leftover shredded beef can be stored in an airtight container in the refrigerator for up to 3 days.

Keywords: beef flautas, shredded beef flautas, Mexican flautas, crispy beef rolls, corn tortillas, fried flautas