Crispy Shredded Beef Flautas

$- 2 cups cooked shredded beef (chuck roast or brisket) - 1 cup shredded cheese (cheddar or Monterey Jack) - 12 corn tortillas Using the right beef is key. Chuck roast offers a rich flavor. Brisket gives a tender bite. Both make great shredded beef. Cheese is important too. Cheddar adds sharpness. Monterey Jack melts well and keeps it creamy. Choose your favorite or mix both for fun. Corn tortillas are the base. They hold the filling well. Make sure they are fresh and pliable for easy rolling. - 1 small onion, finely chopped - 2 cloves garlic, minced - 1 teaspoon ground cumin - 1 teaspoon chili powder - Salt and pepper to taste - Vegetable oil for frying - Fresh cilantro, chopped (for garnish) - Salsa (for serving) - Sour cream (for serving) Onions and garlic bring depth. Saute them first to soften their flavors. Cumin and chili powder add warmth. They enhance the beef taste. Adjust the salt and pepper based on your preference. Frying requires vegetable oil. It helps the flautas turn crispy. Garnish with fresh cilantro for brightness. Serve with salsa and sour cream for dipping. These add freshness and creaminess to each bite. {{ingredient_image_1}} Sautéing Onions and Garlic Start by heating a tablespoon of vegetable oil in a large skillet over medium heat. Add the finely chopped onion and minced garlic. Sauté these for about three minutes. You want them soft but not brown. Their smell will fill your kitchen with warmth. Combining with Spices and Shredded Beef Next, stir in two cups of cooked shredded beef. You can use chuck roast or brisket. Add one teaspoon of ground cumin, one teaspoon of chili powder, and salt and pepper to taste. Cook this mixture for another five minutes. This helps blend all the flavors together. Remove it from the heat and let it cool a bit before adding one cup of shredded cheese. Mix well until combined. Frying the Tortillas for Pliability In a separate small skillet, heat a few tablespoons of oil over medium heat. Take one corn tortilla and fry it for about 15 seconds on each side. You want it pliable, not crispy. Repeat this for all twelve tortillas. This step makes them easier to roll. Rolling the Flautas Once your tortillas are ready, place a generous spoonful of the beef and cheese mixture in the center of each tortilla. Roll it tightly around the filling. If needed, use a toothpick to secure it. This helps keep everything inside while frying. Optimal Oil Temperature for Frying Carefully place the rolled flautas seam-side down in the hot oil. Make sure the oil is hot but not smoking. This helps achieve that perfect crispiness. Guidelines for Frying Time Fry the flautas in batches for about two to three minutes per side. Look for a golden brown color. Once cooked, drain them on paper towels. This helps remove excess oil. Continue frying until all your flautas are done. Enjoy the delightful crunch! - Achieving the Right Crispiness Start with hot oil. Heat vegetable oil until it shimmers. Fry the flautas seam-side down. This helps them stay closed. Cook until golden brown, about 2-3 minutes per side. Drain on paper towels to keep them crispy. - Ensuring Even Cooking Fry in small batches. This allows the oil to stay hot. If you crowd the pan, the flautas will steam instead of fry. Flip them halfway for an even golden color. - Preventing Tortillas from Breaking Lightly fry the tortillas before filling. This makes them soft and pliable. If they are cold or dry, they will crack when you roll them. Keep them warm wrapped in a towel as you work. - Balancing the Beef-to-Cheese Ratio Use equal parts beef and cheese. Too much beef can make them fall apart. Too much cheese can cause them to burst. Aim for a mix that holds together well. - Arranging for Serving Place the flautas on a platter in a fan shape. This looks nice and makes them easy to grab. Use a large plate to give them space. - Garnishing Ideas Sprinkle fresh chopped cilantro on top. This adds color and flavor. Serve with small bowls of salsa and sour cream on the side. This makes for a fun dipping experience. Pro Tips Use Fresh Tortillas: Fresh corn tortillas will give your flautas a better texture and flavor. If you can, get them from a local tortilleria or make them at home. Don’t Overfill: Be careful not to overfill your tortillas. Too much filling can lead to bursting during frying. A generous spoonful is enough! Maintain Oil Temperature: Keep the oil at a consistent temperature (around 350°F) to ensure even frying. If the oil is too cool, the flautas will absorb excess oil and become greasy. Let Them Drain: After frying, place the flautas on paper towels to drain excess oil. This will keep them crispy and prevent them from becoming soggy. {{image_2}} You can change up the meat in your flautas. Chicken and pork work great too. Each option brings a new taste. You can also try vegetarian flautas. Use black beans or mixed veggies. This way, everyone can enjoy them! Cheese can change the flavor a lot. Cheddar and Monterey Jack are common picks. But don’t stop there! Try pepper jack for a spicy kick. You can also use goat cheese for a unique taste. Mixing cheese can make your flautas even better. Flautas can be made in different ways. You can fry them for a crispy treat. Oven-baked flautas are a healthier choice. Both styles are tasty! Tex-Mex flavors shine in these dishes. They pair well with salsa and sour cream. To keep your flautas fresh, store them properly. For refrigeration, place flautas in an airtight container. They should stay good for up to three days in the fridge. Make sure they cool to room temperature first. This helps avoid sogginess. For freezing, wrap each flauta in plastic wrap. Then, place them in a freezer bag. They can last up to three months in the freezer. Label your bag with the date so you remember when you made them. To reheat flautas, the oven works best. Preheat your oven to 375°F (190°C). Place the flautas on a baking sheet. Heat for about 10 to 15 minutes. This keeps them crispy and warm. You can also use a skillet. Heat a small amount of oil over medium heat. Cook each flauta for a few minutes on each side. This way, they stay crunchy and delicious. In the fridge, flautas last about three days. After that, they may start to spoil. Signs of spoilage include an off smell or changes in texture. If they feel slimy or look discolored, it’s best to toss them. Keep an eye on your leftovers. This helps ensure you enjoy their great taste safely. The best meats for flautas are chuck roast and brisket. - Chuck Roast: This cut has a lot of flavor and fat, which makes it juicy. - Brisket: This cut is also great for shredding. It has a rich taste that works well. - Both cuts give a nice texture and taste when cooked slowly. Using these cuts results in tender, flavorful shredded beef. You can also try other meats, like chicken or pork, if you want. Yes, you can make flautas ahead of time. Here’s how: - Prep Ahead: You can make the beef mixture a day in advance. Store it in the fridge. - Assemble: Roll the flautas just before cooking. This keeps them fresh and crispy. - Storage: If you want to store cooked flautas, keep them in an airtight container. They last up to three days in the fridge. For longer storage, freeze them. Just make sure they are in a freezer-safe bag. I love to serve shredded beef flautas with tasty dips and sides. - Dipping Sauce Recommendations: - Salsa is a must. Choose a fresh or roasted salsa for added flavor. - Sour cream adds a creamy touch. You can mix in some lime juice for zest. - Accompaniments for Flautas: - Fresh cilantro makes a great garnish. It adds a pop of color. - Sliced avocados or guacamole are also nice sides. They bring a creamy texture. - Serve with a side of rice or beans for a complete meal. These ideas will make your flautas even more enjoyable! Shredded beef flautas combine simple ingredients and clear instructions for great flavor. You’ve learned about choosing meats, cheeses, and tortillas. Seasonings add depth, while frying tips ensure a crispy result. Variations let you explore different flavors or styles. Proper storage and reheating keep leftovers tasty. Flautas are easy to make and share. Enjoy your culinary journey and make these flautas a new family favorite!$

Crispy Shredded Beef Flautas

Deliciously crispy flautas filled with seasoned shredded beef and cheese.

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Prep Time 20

Cook Time 20

Total Time 40

Course Main Course

Cuisine Mexican

Servings 4

Calories 400 kcal

Ingredients

2 cups cooked shredded beef (chuck roast or brisket)
1 cup shredded cheese (cheddar or Monterey Jack)
12 pieces corn tortillas
1 small onion, finely chopped
2 cloves garlic, minced
1 teaspoon ground cumin
1 teaspoon chili powder
to taste salt and pepper
as needed vegetable oil for frying
as needed fresh cilantro, chopped (for garnish)
as needed salsa (for serving)
as needed sour cream (for serving)

Instructions

In a large skillet, heat a tablespoon of vegetable oil over medium heat.
Add the finely chopped onion and minced garlic; sauté until softened, about 3 minutes.
Stir in the cooked shredded beef, ground cumin, chili powder, salt, and pepper. Cook for another 5 minutes to heat through and combine flavors.
Remove from heat and let the beef mixture cool slightly before adding shredded cheese. Mix well.
In a separate small skillet, heat a few tablespoons of oil over medium heat.
Take one corn tortilla and lightly fry it for about 15 seconds on each side, just until pliable but not crispy. Repeat with the other tortillas as needed.
Once the tortillas are ready, place a generous spoonful of the beef and cheese mixture in the center. Roll the tortilla tightly around the filling and secure it with a toothpick if needed.
Carefully place the rolled flautas seam-side down in the hot oil. Fry in batches until golden brown and crispy, about 2-3 minutes per side. Drain on paper towels.
Continue frying until all flautas are cooked.
Serve hot, garnished with fresh cilantro, and with salsa and sour cream on the side for dipping.

Notes

Arrange the flautas on a serving platter in a fanned-out design and garnish with cilantro. Serve with small bowls of salsa and sour cream for dipping.

Keyword beef, flautas, Mexican cuisine, snack