Beef Flautas

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Prep time

1h

Total time

4h

Yields

4-6

Servings

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La Cocina Goya

These crispy Beef Flautas are one of those little treats you can easily make with simple ingredients like shredded beef and corn tortillas, and for a unique touch of flavor, GOYA® Tomato Sauce and spicy, smoky GOYA® Chipotle Peppers in Adobo Sauce are a must. Serve them with a creamy avocado sauce, GOYA® Pico de Gallo Salsa, lettuce, and queso fresco, for mind-blowingly delicious flautas!

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  • Ingredients
  • Directions

Ingredients

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Shredded Beef

1 ½ lbs.

beef blade roast, cut into 1-inch cubes

2 tbsp.

GOYA® Extra Virgin Olive Oil

1

medium onion, diced

1 tbsp.

GOYA® Minced Garlic

½ tbsp.

GOYA® Ground Cumin

1 can (8 oz.)

GOYA® Tomato Sauce

2

peppers from 1 can (7 oz.) GOYA® Chipotle Peppers in Adobo Sauce, finely chopped, plus 2 tbsp. adobo sauce

Creamy Avocado-Cilantro Sauce

1

avocado, peeled, halved and pit removed

cup

sour cream

¼ cup

finely chopped packed cilantro

3 tbsp.

GOYA® Lime Juice

1 tsp.

GOYA® Minced Garlic

1 tsp.

GOYA® Adobo All-Purpose Seasoning with Pepper

Flautas

1 cup

GOYA® Vegetable Oil

16

GOYA® Corn Tortillas

2 cups

shredded lettuce

1 ½ cups

GOYA® Pico de Gallo Salsa

1 cup

crumbled GOYA® Queso Fresco

cup

packed cilantro leaves

32

toothpicks

Directions

Kitchen View

Step 1

Shredded Beef: In medium bowl, season beef with Adobo seasoning. In high-sided medium Dutch oven or skillet set over medium heat, add olive oil. Add seasoned beef to Dutch oven and sear, turning cubes once, for 4 to 6 minutes or until starting to brown; transfer to plate.

Step 2

Reduce Dutch oven to medium heat. Add onion, garlic and cumin and cook, stirring occasionally, for 3 to 5 minutes or until onion is starting to soften. Stir in 1 cup water, tomato sauce, chipotle peppers and adobo sauce; bring to a boil.

Step 3

Return beef and drippings to Dutch oven. Reduce heat to low. Cover and cook, stirring occasionally, for 2 to 2 1/2 hours or until beef is very tender. Using a slotted spoon, transfer beef to cutting board. Use two forks to shred meat; transfer beef and juices back to sauce; set aside.

Step 4

Creamy Avocado-Cilantro Sauce: Meanwhile, in blender, add avocado, sour cream, cilantro, lime juice, garlic and adobo seasoning; purée until blended and smooth. Refrigerate until ready to serve.

Step 5

Flautas: Preheat oven to 275°F. In high-sided medium skillet set over medium-high heat, add vegetable oil and heat until hot but not smoking. Fry tortillas, one at a time, submerging in oil for 5 seconds or until soft and pliable but not crisp; drain on paper towel–lined baking sheet (do not discard oil).

Step 6

Assembly: Spoon 2 tbsp. beef filling into center of each tortilla; roll tightly to enclose filling like a cigar. Secure seam-side with 2 toothpicks. Repeat with remaining tortillas, beef filling and toothpicks.

Step 7

Reheat the oil-filled high-sided medium skillet over medium heat. In batches to avoid crowding, fry flautas seam-side down in oil, cooking, turning once, for 4 to 6 minutes or until golden brown and crispy all over. Transfer to parchment paper–lined baking sheet and keep warm in preheated oven until all are cooked. Remove toothpicks.

Step 8

Divide shredded lettuce among 4 to 6 plates. Top with flautas and garnish with Pico de Gallo Salsa, avocado sauce, queso fresco and cilantro.

 

Note: Substitute beef brisket or chuck roast for the beef blade roast.

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