Ingredients
- 1 beef chuck roast, 2-3 pound (or 2-3 pounds beef cheek meat trimmed of excess fat)
- 1 tablespoon dried oregano
- 1 1/2 teaspoons chili powder (use ancho chili powder, if possible)
- 1 bunch cilantro
- 1 bulb garlic
- 1 large yellow onion, diced
- Salt and black pepper, to taste
- 12 corn tortillas
- 2 cups vegetable oil, for frying
- 1 to 2 cups salsa verde (mild or hot, your choice)
- Salsa, chopped cilantro, sliced radishes, and lime wedges, for serving
How to Make
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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.
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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).
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Step 3: Once it is done, allow the meat to cool, and shred well with two forks.
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Step 4: Warm the tortillas, and heat the oil in a large, deep pan.
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Step 5: Fill each tortilla with barbacoa and roll up, securing with a toothpick.
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Step 6: Fry the flautas in oil, three or four at a time, until they turn golden brown and crisp, 3-4 minutes.
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Step 7: Drain on paper towels and serve hot topped with salsa verde. Serve with lime wedges, salsa, sliced radishes, and chopped cilantro.
We hope you enjoy this recipe!
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