Beef Flautas
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!
Total Time
240m
Prep Time:60m
Yields:4-6 Servings
Ingredients
Shredded Beef
1½ lbs.
<p>beef blade roast, cut into 1-inch cubes</p>
2 tbsp.
1
<p>medium onion, diced</p>
1 tbsp.
½ tbsp.
1 can (8 oz.)
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
<p>avocado, peeled, halved and pit removed</p>
⅓ cup
<p>sour cream</p>
¼ cup
<p>finely chopped packed cilantro</p>
3 tbsp.
1 tsp.
Flautas
1 cup
2 cups
<p>shredded lettuce</p>
1½ cups
1 cup
crumbled GOYA® Queso Fresco
⅓ cup
<p>packed cilantro leaves</p>
32
<p>toothpicks</p>
Directions
Step 1
<p><strong>Shredded Beef:</strong> 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.</p>
Step 2
<p>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.</p>
Step 3
<p>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.</p>
Step 4
<p><strong>Creamy Avocado-Cilantro Sauce:</strong> Meanwhile, in blender, add avocado, sour cream, cilantro, lime juice, garlic and adobo seasoning; purée until blended and smooth. Refrigerate until ready to serve.</p>
Step 5
<p><strong>Flautas:</strong> 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).</p>
Step 6
<p><strong>Assembly:</strong> 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.</p>
Step 7
<p>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.</p>
Step 8
<p>Divide shredded lettuce among 4 to 6 plates. Top with flautas and garnish with Pico de Gallo Salsa, avocado sauce, queso fresco and cilantro.</p> <p>Note: Substitute beef brisket or chuck roast for the beef blade roast.</p>
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Beef Flautas
Prep Time: 60m
Total time: 240m
Yields: 4-6 Servings
<p>These crispy <em>Beef Flautas</em> 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® <a title="Tomato Sauce" href="https://goya.com/en/products/tomato-sauce" data-udi="https://goya.com/en/products/tomato-sauce">Tomato Sauce</a> and spicy, smoky GOYA® <a title="Chipotle Peppers in Adobo Sauce" href="https://goya.com/en/products/chipotle-peppers-in-adobo-sauce" data-udi="https://goya.com/en/products/chipotle-peppers-in-adobo-sauce">Chipotle Peppers in Adobo Sauce</a> are a must. Serve them with a creamy avocado sauce, GOYA® <a title="Mild Pico de Gallo Salsa" href="https://goya.com/en/products/mild-pico-de-gallo-salsa" data-udi="https://goya.com/en/products/mild-pico-de-gallo-salsa">Pico de Gallo Salsa</a>, lettuce, and queso fresco, for mind-blowingly delicious flautas!</p>
Ingredients
Shredded Beef
1½ lbs.
<p>beef blade roast, cut into 1-inch cubes</p>
2 tbsp.
1
<p>medium onion, diced</p>
1 tbsp.
½ tbsp.
1 can (8 oz.)
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
<p>avocado, peeled, halved and pit removed</p>
⅓ cup
<p>sour cream</p>
¼ cup
<p>finely chopped packed cilantro</p>
3 tbsp.
1 tsp.
Flautas
1 cup
2 cups
<p>shredded lettuce</p>
1½ cups
1 cup
crumbled GOYA® Queso Fresco
⅓ cup
<p>packed cilantro leaves</p>
32
<p>toothpicks</p>
Directions
Step 1
<p><strong>Shredded Beef:</strong> 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.</p>
Step 2
<p>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.</p>
Step 3
<p>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.</p>
Step 4
<p><strong>Creamy Avocado-Cilantro Sauce:</strong> Meanwhile, in blender, add avocado, sour cream, cilantro, lime juice, garlic and adobo seasoning; purée until blended and smooth. Refrigerate until ready to serve.</p>
Step 5
<p><strong>Flautas:</strong> 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).</p>
Step 6
<p><strong>Assembly:</strong> 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.</p>
Step 7
<p>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.</p>
Step 8
<p>Divide shredded lettuce among 4 to 6 plates. Top with flautas and garnish with Pico de Gallo Salsa, avocado sauce, queso fresco and cilantro.</p> <p>Note: Substitute beef brisket or chuck roast for the beef blade roast.</p>
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