Crispy Beef Flautas

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.

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👇 RECIPE BELOW

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Ingredients
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 kosher salt
1 tbsp black pepper
12 flour tortillas
Vegetable oil or lard, for frying

Instructions
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.

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, tossing to coat. 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 1-inch 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.

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[williamcox]

Looks great. In a pressure cooker the meat just takes an hour 😊

[brizzx]

I have never tried to do these with flour tortillas 🤔Has anybody tried this recipe, does the tortillas come out too flaky? I guess only 1 way to find out. Have not tried braising it with tomatillo's too, interesting.