The beef flautas here are fantastic! Serve with guacamole, salsa, and sour cream.
| Prep Time: | 15 mins |
| Cook Time: | 2 hrs 25 mins |
| Total Time: | 2 hrs 40 mins |
| Servings: | 6 |
Ingredients
- 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
Instructions
- 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.
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- 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.
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- 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.
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- 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.
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- 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.
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- You can make this with any meat. You can use beer in place of water.
Nutrition Facts
| Calories | 524 kcal |
| Carbohydrate | 36 g |
| Cholesterol | 85 mg |
| Dietary Fiber | 4 g |
| Protein | 28 g |
| Saturated Fat | 12 g |
| Sodium | 490 mg |
| Sugars | 5 g |
| Fat | 30 g |
| Unsaturated Fat | 0 g |
Reviews
Turned out great love it
A fail as Flautas. Dry and borring. But the beef and liquid make a great soup. If I was going to use the beef with a flour tortilla, I would make a quesadilla.
Tastes great, but shredding the beef was hard and took time.
I worked extremely hard to make this. I made it exactly as written. It smelled wonderful simmering and tasted wonderful! Then I added the lime juice. It was all ruined! Maybe other people would have known how strong that much lime juice would be but not me. All that work, and it was so good until the last ingredient! Maybe it is just my husband’s and my taste. Who knows. If I ever try it again I will use one tablespoon of lime.
These were very time consuming but, wow, worth the hours! Flavor is fantastic. I only wish I would have turned them into something a little bigger so there was more meat in each bite, it was that good. I served them with guacamole and a side of Spanish rice and salad. Highly recommend!
Super easy to make and absolutely delicious! I took them to an oyster roast for an appetizer and they disappeared almost immediately! Gave the recipe to several friends there! They’re on the list for parties and tailgating now!
my family and I enjoyed these. way more filling then I thought they would be.
This is DELICIOUS as is! So glad I made this. Easy to make. I would probably put a little more cilantro. Cilantro is what gives mexican cuisine the authentic taste. I did make the filling and chilled to roll the following day. I did leave in the oven an extra 20 minutes to crisp up. I used 2 packages of tortillas (24)….and filled with 2 heaping tablespoons.
I want to make this but I can’t stand cilantro. Can anyone suggest a substitute? One Cup is quite a lot.