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My Crispy Beef Flautas are made with destroyed hamburger throw broil that has been stewed with flavors, chiles and tomatillos, at that point moved inside a flour tortilla that is rotisserie to a firm tidbit. Liquefy cheddar on top, present with acrid cream, dunk it in guacamole or salsa, in any case, these are one extraordinary lunch or bite.

Presently living here in San Diego I have been genuinely taught on Mexican food and love it. Wandering down into Mexico, investigating those far removed spots to eat and finding new dishes is consistently fun.

These flautas are one I never saw down there really. I initially tasted one since I had never known about them when taking a gander at a nearby Mexican café menu. I adored them!

Meat Flautas start with hamburger hurl cook prepared with salt and pepper (I lean toward utilizing my Adobo Seasoning) that has been burned and seared all over in hot oil or fat. It’s at that point stewed with flavors, similar to cumin, chiles and tomatillos until it’s for delicate and afterward it gets destroyed. It’s at that point moved inside a flour tortilla that is rotisserie to a brilliant conceived and eaten with salsa, or guacamole, however normally I see it with destroyed lettuce and a major bit of sharp cream on top. I incline toward it without that, possibly some cheddar and things like my Roasted Tomato Salsa or Tomatillo Salsa Verde.



  • 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 salt
  • 1 tbsp black pepper
  • 12 flour tortillas
  • Vegetable oil or lard for frying


  1. 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. A
  2. 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).
  3. 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, and some of the vegetables (optional), tossing to coat and mix in. Discard remaining.
  4. Heat tortillas in microwave for a minute or in a 350°F oven (5 minutes) wrapped in a moistened paper towel until soft.
  5. 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).
  6. Heat 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.
  7. 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.


Calories: 274kcal | Carbohydrates: 20g | Protein: 17g | Fat: 13g | Saturated Fat: 4g | Cholesterol: 52mg | Sodium: 851mg | Potassium: 463mg | Fiber: 2g | Sugar: 3g | Vitamin A: 115IU | Vitamin C: 11.2mg | Calcium: 64mg | Iron: 3.6mg

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