"Flautas are very similar to both tacos and chimichangas, which you probably know well, whether or not you have ever heard of a flauta before. These are filled corn tortillas which are rolled up into a tube (or "flute," which is what flauta means in Spanish) and fried briefly to make them crisp, then usually topped with some sort of salsa**********The filling here is barbacoa. This is a word which means different things to different people, largely depending on where you live. In Texas and in much of northern Mexico, barbacoa is made with beef cheeks or goat (barbacoa de chivo); if you can get fresh goat meat, you can make the recipe that way as well. In central Mexico, lamb is the barbacoa of choice and in the Yucatan, barbacoa means pork, the famous cochinita pibil.**********You are free to substitute any of these meats in this recipe, though for this flautas recipe, we have assumed that you will be using either chuck roast or beef cheeks in the Texas style. Basically, barbacoa involves slowly steaming meat, usually with smoke, like a pit barbecue - though to make this recipe, you will be using a crock pot instead. It is a great dish to throw together in the morning, since it will be ready to be served when you get home in the evening. This recipe is from Mexican Food Recipes."

Original is 6 servings

Metric US

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Step by Step Method

Step 1

In a blender, blend cilantro, garlic, onion, oregano, and chili powder with a little salt and black pepper, along with 1 cup of water.

Step 2

Place the meat in a crock pot, and pour the cilantro mixture over it, along with another 3 cups of water, and cook on low for 8 hours (since barbacoa is often served as a weekend breakfast in Mexico, feel free to cook your barbacoa overnight as well).

Step 3

Once it is done, allow the meat to cool, and shred well with two forks.

Step 4

Warm the tortillas, and heat the oil in a large, deep pan.

Step 5

Fill each tortilla with barbacoa and roll up, securing with a toothpick.

Step 6

Fry the flautas in oil, three or four at a time, until they turn golden brown and crisp, 3-4 minutes.

Step 7

Drain on paper towels and serve hot topped with salsa verde. Serve with lime wedges, salsa, sliced radishes, and chopped cilantro.

Tips

No special items needed.

Editorial Notes

The ingredient tips, suggestions, variations, facts, questions and answers below are not edits to the original author's recipe. They are not meant to imply any change would improve the recipe. They're offered for convenience, alternative ideas, and points of interest. If you have any comments about them, please post in the Help & Ideas forum.

Tips for selecting ingredients

If you can't find beef cheeks, a chuck roast is a good substitute.
If you prefer a spicier dish, choose a hotter salsa verde.

Ingredient substitutions

For the beef chuck roast or beef cheek meat, you can substitute ground beef or turkey. The benefit of using ground beef or turkey is that it is much quicker to prepare, as it does not need to be cooked in a crock pot for 8 hours. It also has a milder flavor, which will be more palatable to those who are not used to the strong flavors of barbacoa.
For the vegetable oil, you can substitute olive oil. The benefit of using olive oil is that it is a healthier option, as it is high in monounsaturated fats and contains antioxidants. It also has a milder flavor, which will not overpower the flavor of the barbacoa.

Variations

Vegetarian Flautas Replace the beef chuck roast or beef cheek meat with 3 cups of cooked black beans. Follow the same instructions as above, but reduce the cooking time to 4-5 hours.

Vegan Flautas Replace the beef chuck roast or beef cheek meat with 3 cups of cooked lentils. Follow the same instructions as above, but reduce the cooking time to 4-5 hours. Instead of using beef broth, use vegetable broth.

Serve with

RECOMMENDED DISH TITLE: Mexican Rice with Poblano Peppers and Onions ~ Arroz con Poblanos y Cebolla

RECOMMENDED DISH DESCRIPTION: Mexican Rice with Poblano Peppers and Onions is the perfect complement to the Beef Flautas. This flavorful dish adds a bit of color and texture to the meal, and the poblano peppers give it a nice kick. The combination of the smoky, spicy beef with the savory, slightly sweet rice is a match made in heaven. Plus, it's an easy dish to make, so it's great for busy weeknights.

RECOMMENDED DISH TITLE: Refried Beans with Cheese ~ Frijoles Refritos con Queso

RECOMMENDED DISH DESCRIPTION: Refried Beans with Cheese is the perfect accompaniment to Mexican Rice with Poblano Peppers and Onions. The creamy cheese adds a richness to the dish and the beans provide a hearty texture. The combination of the cheesy beans with the smoky, spicy beef flautas and the savory, slightly sweet rice is a match made in heaven. Plus, this dish is easy to make and is sure to be a hit with the whole family.

FAQ

Q: How long do I need to cook the beef for?

A: You will need to cook the beef in a crock pot on low for 8 hours. Alternatively, you can cook it overnight for a weekend breakfast.

Q: What ingredients do I need to cook the beef?

A: You will need beef, onions, garlic, carrots, celery, beef broth, Worcestershire sauce, tomato paste, and seasonings of your choice.

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Fun facts:

The word “flauta” is derived from the Spanish word “flauta” which means “flute”. This name refers to the shape of the rolled-up tortillas which resemble a flute.

The famous Mexican singer and actress, Thalia, is known for her love of flautas. She has even released a song called “Flauta de mi Corazon” (“Flute of My Heart”) which is about her love for flautas.