Take your taco night up a notch by making these delicious Beef Flautas!
In my opinion, it’s hard to find another dish more delicious than this beef flautas recipe. The combination of tender, slow-braised beef wrapped in a crispy, crunchy corn tortilla shell delivers exactly that kind of comfort food I crave. I’ve been making this recipe for years, and it never fails to transport me straight to my favorite Mexican restaurant in Costa Mesa, California: Los Primos. They do it slightly differently and use a shredded pork filling with queso fresco. However, I think these might be better. The incredible depth of flavor that comes from braising the chuck roast with tomatillos, jalapeños, and aromatic spices is comparable.
I love how this recipe transforms a typically inexpensive cut of beef into an amazing, wholesome meal. The chuck roast starts pretty tough (make sure you’ve got a sharp knife), but after a long, gentle simmer with the aromatics and that spicy tomatillo mixture, it becomes fork-tender and packed with flavor. The real magic happens when you roll that seasoned, shredded beef into warm corn tortillas and fry them until they’re golden and crispy on the outside while staying tender and juicy on the inside.
Yes, this recipe takes a few hours (although if you do it in the Instant Pot, it will be much quicker), but most of that is hands-off braising time, and I promise the results are worth every minute.
Can I make the beef in the Instant Pot instead?
Yes, you can totally make this recipe in the Instant Pot! To start, use the sauté function to brown the seasoned chuck roast pieces in batches with the oil, then add the onion, garlic, tomatillos, jalapeños, and all the spices. Add just one and a half cups of water (instead of four cups), since the Instant Pot retains moisture, then pressure cook on high for 90 minutes with natural release for 15 minutes. Remove the beef, shred it with two forks, and mix with the cooking liquid and lime juice, adjusting seasonings as needed. Then follow the recipe as stated.
How do I store leftovers?
If you’ve got any of these beef flautas leftover, you can store them in an airtight container in the refrigerator for up to 3 days. To reheat them, I recommend using the oven. You can preheat it to 375°F and reheat flautas on a baking sheet for 8-12 minutes, flipping halfway through. An air fryer also works great; just heat it at 350°F for 3-5 minutes. Avoid the microwave if possible, since it will make them soggy and they’ll lose their crispiness. Serve immediately after reheating with fresh garnishes for the best texture.
Serving suggestions
While these beef flautas are absolutely delicious on their own, they’re even better when they’re served with a few side dishes. Last week I made this recipe for my partner and me and served it with a side of these Refried Beans, this Mexican Rice, and this lovely Avocado Salad. I also garnished each flauta with a spoonful of sour cream, sliced avocado, and this delicious Salsa. If you want to keep it simple, you can serve a big bowl of this delectable Chopped Salad on the side instead.
Beef flautas
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
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Heat the canola oil in a large Dutch oven over medium heat. Sprinkle the adobo seasoning on the chuck roast cubes and brown them in batches until they are well-browned.
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Add the quartered onion, crushed garlic, tomatillos, and diced jalapeños along with the ground cumin, chili powder, kosher salt, and black pepper. Pour in enough water (about 4 cups) to cover the ingredients and bring to a boil.
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Reduce the heat to a gentle simmer and cook uncovered for about 2 hours until the beef is fork-tender. Remove the beef from the pot, shred it using two forks, and toss with the pan juices and freshly squeezed lime juice. Adjust seasonings if needed.
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Preheat your oven to 350°F. Wrap the corn tortillas in foil and heat them in the oven for 10 minutes until they are soft. Place about 2 tablespoons of the shredded beef onto the bottom center of each tortilla and roll tightly. Heat enough oil in a deep skillet to reach 350°F.
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Fry the flautas in batches for about 45 seconds per side until they are crisp and golden. Drain briefly on paper towels and serve immediately with salsa, cilantro, diced onions, and sour cream.
Nutrition
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