Beef flautas are a popular Mexican dish consisting of flavorful beef filling wrapped in corn tortillas and deep-fried until crispy. The word “flauta” translates to “flute” in Spanish, referring to the shape of the rolled tortilla. This delicious dish is often served as an appetizer or as a main course and can be accompanied by various toppings such as guacamole, sour cream, and salsa.

Beef flautas have a rich history deeply rooted in Mexican cuisine. The dish is believed to have originated in Mexico and has been enjoyed for centuries. Flautas are similar to other rolled Mexican dishes such as taquitos and tacos dorados, but each has its unique characteristics.

The traditional method of preparing beef flautas involves slow-cooking the beef until it becomes tender and easy to shred. The meat is then mixed with a flavorful combination of onions, peppers, and spices, which adds depth and complexity to the filling. The tortillas used for flautas are typically corn tortillas, which are pliable and hold up well during the frying process.

The flautas are rolled tightly and secured with toothpicks to maintain their shape during frying. Deep-frying the flautas gives them a crispy texture while locking in the flavors of the beef filling. The result is a satisfying dish with a delightful contrast between the crunchy exterior and the tender, savory filling.

Beef flautas have gained popularity beyond Mexico and can now be found in Mexican restaurants worldwide. They have become a favorite choice for those seeking a tasty and handheld treat that combines the richness of beef with the crunch of a fried tortilla.

PREP: 1¼ HOURS

COOK: 5 MIN./BATCH

MAKES: 20 FLAUTAS

INGREDIENTS

• 2½ 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

INSTRUCTIONS

1. Heat 2½ teaspoons of canola oil in a Dutch oven over medium heat.
2. Brown the beef brisket on all sides in the hot oil.
3. Add the chopped onions, chopped green peppers, water, salt, dried oregano, dried marjoram, and pepper to the Dutch oven.
4. Bring the mixture to a boil, then reduce the heat to simmer.
5. Cover the Dutch oven and let the mixture simmer for 1 to 1½ hours, or until the meat is tender.
6. Remove the cooked beef brisket from the Dutch oven and allow it to cool slightly.
7. Use two forks to shred the meat into small pieces.
8. Drain the onion mixture and add it to the shredded beef.
9. Warm the corn tortillas (6 inches) either in the microwave or on a skillet.
10. Spoon approximately ¼ cup of the beef mixture down the center of each tortilla.
11. Roll up the tortillas tightly and secure them with toothpicks to hold their shape.
12. Heat oil for deep-fat frying to 375°F (190°C) in an electric skillet or deep fryer.
13. Fry the flautas in batches, a few at a time, for approximately 1 minute on each side or until they turn golden brown.
14. Use paper towels to drain the fried flautas and remove the toothpicks.
15. Serve the beef flautas with optional toppings of your choice, such as guacamole, sour cream, and salsa.

Enjoy your homemade beef flautas!