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>
Main Dish
Easy Chicken Flautas Ahogadas
Main Dish
Chicken Flautas
Appetizer
Grilled Steak Fajita Roll-Ups
Main Dish
Venezuelan Parrillada Criolla
Appetizer
Game-Day Loaded Nachos Supreme
Side Dish
Perfect Sazón Ground Beef
GOYA® HIGHLIGHTS
Tasty creations & seasonal delights
The best summer recipes for your outdoor grilling
Have your grill ready this summer, and prepare easy and delicious recipes to enjoy the whole season.
Learn More
Join La Cocina Goya®
Register FREE on Goya.com and get unlimited access to exciting features like My Recipe Box, coupons and offers, and our newsletter.
Create Account
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>
Reviews
Submit your review | |