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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!
Ingredients
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
⅓ 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
⅓ cup
packed cilantro leaves
32
toothpicks
Directions
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.
New from Goya
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