Beefflautas Recipes

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BEEF FLAUTAS



Beef Flautas image

These beef flautas are delicious! Serve with salsa, sour cream, and guacamole.

Provided by TJ Lombard

Yield 6

Number Of Ingredients 13

1 tablespoon canola oil
2 pounds boneless beef chuck roast, cut into chunks
1 pound tomatoes, chopped
4 cups water
1 medium onion, chopped
4 medium jalapeno peppers, diced
1 cup chopped fresh cilantro, divided
5 cloves garlic, smashed
2 tablespoons ground cumin
salt and ground black pepper to taste
2 medium limes, juiced
1 cup shredded Monterey Jack cheese
12 (6 inch) flour tortillas, warmed

Steps:

  • Heat oil in a large Dutch oven or pot over medium heat. Add beef and saute, working in batches if needed, until browned, 5 to 7 minutes. Add tomatoes, water, onion, jalapenos, 1/2 cup cilantro, garlic, cumin, salt, and pepper; bring to a boil. Lower heat to a simmer and cook until meat is tender, about 2 hours.
  • Preheat the oven to 350 degrees F (175 degrees C). Grease a cookie sheet.
  • Remove beef from the pot, shred with 2 forks, and toss with remaining cilantro, lime juice, and more salt and pepper.
  • Take each tortilla and place 2 tablespoons of the shredded beef and some Monterey Jack cheese into it. Roll tightly and place on the prepared cookie sheet.
  • Bake in the preheated oven until flautas are golden and crisp, about 15 minutes, turning once halfway through. Remove from the oven and cut in half before serving.

Nutrition Facts : Calories 523.8 calories, Carbohydrate 36.3 g, Cholesterol 85.4 mg, Fat 29.8 g, Fiber 4.2 g, Protein 28.3 g, SaturatedFat 11.6 g, Sodium 490 mg, Sugar 4.7 g

BEEF FLAUTAS



Beef Flautas image

This traditional Mexican flautas recipe is one of my favorite dishes to make for my family. The spices and onion give the meat so much flavor!-Maria Goclan, Katy, Texas

Provided by Taste of Home

Categories     Appetizers

Time 1h25m

Yield 20 flautas.

Number Of Ingredients 12

2-1/2 teaspoons canola oil
2 pounds fresh beef brisket
2 medium onions, chopped
2 medium green peppers, chopped
2 cups water
1 teaspoon salt
1 teaspoon dried oregano
1 teaspoon dried marjoram
1 teaspoon pepper
20 corn tortillas (6 inches), warmed
Oil for deep-fat frying
Optional toppings: guacamole, sour cream and salsa

Steps:

  • In a Dutch oven, heat oil over medium heat. Brown brisket on all sides. Add onions, peppers, water and seasonings. Bring to a boil. Reduce heat; simmer, covered, 1 to 1-1/2 hours or until meat is tender., Remove meat; cool slightly. Shred meat with 2 forks. Drain onion mixture; add to meat. Spoon 1/4 cup beef mixture down the center of each tortilla. Roll up and secure with toothpicks. In a cast-iron or electric skillet, heat oil to 375°. Fry flautas, in batches, for 1 minute on each side or until golden brown., Drain on paper towels. Remove toothpicks. If desired, serve with toppings.

Nutrition Facts : Calories 162 calories, Fat 8g fat (1g saturated fat), Cholesterol 19mg cholesterol, Sodium 145mg sodium, Carbohydrate 12g carbohydrate (1g sugars, Fiber 2g fiber), Protein 11g protein.

BEEF FLAUTAS



Beef Flautas image

Make and share this Beef Flautas recipe from Food.com.

Provided by Shelby Jo

Categories     Roast Beef

Time 1h20m

Yield 2 serving(s)

Number Of Ingredients 17

1/2 lb boneless beef chuck roast
2 tablespoons finely chopped onions
2 tablespoons canned diced green chiles
1 garlic clove, minced
1/4 teaspoon ground cumin
1/4 teaspoon salt
1 dash pepper
1 1/2-2 cups water
2 tomatillos, husks removed and rinsed, chopped
2 tablespoons finely chopped onions
1 teaspoon canola oil
2 teaspoons canned diced green chiles
2 teaspoons minced fresh cilantro
4 garlic cloves, minced
1 dash salt & pepper
2 (8 inch) flour tortillas
oil (for deep frying)

Steps:

  • In a small saucepan, combine the first seven ingredients; add enough water just to cover. Bring to a boil. Reduce heat. Cover and simmer for 55 minutes or until meat is tender.
  • Meanwhile, in a small nonstick skillet, saute tomatillos and onion in oil until tender. Remove from the heat; stir in the chillies, cilantro, garlic, salt and pepper. Cool slightly. Process in a food processor or blender until pureed. transfer to a small bowl; cover and refrigerate until serving.
  • Remove meat from saucepan. Strain liquid, reserving onion mixture. When meat is cool enough to handle, shred with two forks. Combine onion mixture and meat; divide between tortillas. Roll up and secure with toothpicks.
  • In an electric skillet or deep fat fryer, heat oil to 375. Cook flautas until golden brown, turning to cook all sides. Drain on paper towels. Serve with the salsa verde.

Nutrition Facts : Calories 517.9, Fat 29.3, SaturatedFat 10.3, Cholesterol 78.2, Sodium 766.1, Carbohydrate 35.9, Fiber 3.1, Sugar 3.4, Protein 26.6

CRISPY FLAUTAS



Crispy Flautas image

I always order flautas at restaurants but have yet to see a recipe anywhere that makes them the way I like them - crispy. Instead of baking them, this recipe uses a deep fryer. It melds the flavors together and makes them extra crunchy. Serve with rice, salad, or whatever side dish you desire.

Provided by KIWICOTTONBALL

Categories     World Cuisine Recipes     Latin American     Mexican

Time 1h

Yield 6

Number Of Ingredients 11

1 teaspoon vegetable oil
½ green bell pepper, chopped
½ onion, finely diced
1 pound skinless, boneless chicken breast, cut into 1-inch pieces
1 (1 ounce) package taco seasoning mix
¾ cup water
1 (10 ounce) package corn tortillas (such as Ortega®)
½ cup shredded Cheddar cheese
1 cup salsa
24 toothpicks
2 cups vegetable oil for frying

Steps:

  • Heat 1 teaspoon vegetable oil in a skillet over medium heat. Stir in the bell pepper and onion; cook and stir until the onion has softened and turned translucent, about 5 minutes. Increase heat to medium-high and stir in the chicken breast. Cook and stir until the chicken breast is no longer pink in the center, about 10 minutes. Shred the chicken using two forks. Stir in the taco seasoning and water. Simmer until the liquid has evaporated, stirring occasionally, about 10 minutes. Stir in the Cheddar cheese, then remove from heat, and set aside.
  • Lightly brush each corn tortilla will a layer of salsa. Spread about 2 tablespoons of the chicken mixture in a line along the bottom edge of the tortilla. Tightly roll the tortilla into a cylinder, and secure the ends with one or two toothpicks. Repeat with remaining tortillas.
  • Heat 2 cups vegetable oil in a large skillet to 375 degrees F (190 degrees C).
  • Fry the flautas in the preheated oil, no more than 4 at a time, until golden and crisp, about 4 minutes. Drain the flautas on a paper towel-lined plate. Discard toothpicks and top finished flautas with remaining salsa.

Nutrition Facts : Calories 321.1 calories, Carbohydrate 28.2 g, Cholesterol 48.9 mg, Fat 14.2 g, Fiber 4 g, Protein 20.5 g, SaturatedFat 3.7 g, Sodium 716.9 mg, Sugar 3.2 g

GROUND BEEF FLAUTAS



Ground Beef Flautas image

Excellent idea if you have leftovers. You can use chicken, mash potato, cheese, or anything you like, instead of the ground beef. A very versatile dish!!!!

Provided by Paulina_Guzman

Categories     Meat

Time 50m

Yield 15 tortilla flutes

Number Of Ingredients 11

250 g ground beef stew, with cubed potatoes, carrots, onions, tomatoes
15 tortillas
3/4 cup vegetable oil
1/2 sliced lettuce
1 cup cream
1 tomatoes, sliced
1/2 onion, sliced
1 avocado, sliced
1 cup fresh cheese
salsa
refried beans

Steps:

  • Heat the vegetable oil in a pan.
  • Heat the tortillas in the microwave for 50 seconds.
  • Take one tortilla, put in it 1 tablespoon of the stew ground beef, roll the tortilla over the beef, to make it look like a flute.
  • Put the tortilla flute in the pan, allow it to fry in all sides.
  • Repeat the steps 1-5 for all the tortillas.
  • When ready, put the tortilla flutes in a plate, serve on top of them the lettuce, tomato, onion, avocado, spread the cream and cheese, and the salsa.
  • Use some fried beans as a side dish.

Nutrition Facts : Calories 424.6, Fat 25.9, SaturatedFat 7.6, Cholesterol 24.3, Sodium 579.6, Carbohydrate 40, Fiber 3.4, Sugar 2.1, Protein 8.6

SHREDDED BEEF FLAUTAS



Shredded Beef Flautas image

Categories     Beef     Tomato     Fry     Winter     Jalapeño     Tortillas     Gourmet

Yield Serves 6

Number Of Ingredients 13

For the filling:
2 pounds boneless beef chuck, cut into 2-inch pieces
2 onions
3 garlic cloves
1 teaspoon salt
2 tablespoons olive oil
1/2 cup tomato sauce
1 fresh or pickled jalapeño chili, or to taste seeded and chopped (wear rubber gloves)
3/4 teaspoon ground cumin
twelve 7-inch tortillas, warmed (procedure follows)
vegetable oil for frying flautas
3 cups shredded romaine or iceberg lettuce
guacamole and sour cream as accompaniments

Steps:

  • Make the filling:
  • In a large saucepan combine the beef, 1 of the onions, sliced, 1 of the garlic cloves, the salt, and water to cover, bring the water to a boil, and simmer the mixture, covered partially, for 1 1/2 to 2 hours, or until the beef is tender. Let the beef cool in the broth, drain it, reserving 1/3 cup of the broth, and with forks shred it. In a large skillet cook the remaining onion, minced, and the remaining 2 garlic cloves, minced, in the oil over moderately low heat, stirring, until the onion is softened, add the shredded beef, the tomato sauce, the chili, the cumin, the reserved broth, and salt and pepper to taste, and simmer the mixture, stirring, for 3 to 5 minutes, or until it is thickened. Let the filling cool.
  • Working with 1 warmed tortilla at a time and keeping the others covered, spread about 2 rounded tablespoons of the filling down the center of each tortilla, roll up the tortillas, enclosing the filling, and secure the ends closed with wooden picks. Keep the rolled tortillas covered with plastic wrap. The flautas may be prepared up to this point 2 hours in advance and kept covered tightly with plastic wrap and chilled.
  • In a large skillet heat 1/2 inch of the oil over moderately high heat until it is hot but not smoking, in it fry the flautas in batches, turning them, for 1 to 2 minutes, or until they are crisp, and transfer them with tongs as they are fried to paper towels to drain. Spread the lettuce on a platter or divide it among 6 plates, arrange the flautas on it, and top them with the guacamole and the sour cream.
  • To warm tortillas:
  • In the oven: Stack 6 tortillas at a time wrap each stack in foil, and heat the tortillas in the middle of a preheated 325°F. oven for 5 minutes for corn tortillas and 15 minutes for flour tortillas. (If the tortillas are very dry to begin with, pat each tortilla between dampened hands before stacking them.)
  • In the microwave: Stack 6 tortillas at a time, wrap each stack in a microwave-safe plastic bag, and heat the tortillas in a microwave oven at high power (100%) for 30 seconds to 1 minute, or until they are heated through and pliable.

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