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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.

Ingredients

Scale

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

Find it online: https://thefoodrecipe.com/beef-flautas-recipe/