To celebrate the launch of FYR and the new hot sauces, let’s make some fun recipes using each sauce. We have Shredded Beef Flautas today with the RED Hot Sauce. Sear, braise, shred and roll the chuck roast with cheese into the torillas. Fry the flatutas till crispy then serve with guacamole, cream, RED Hot sauce, and the braising broth. This recipe is a classic at Mexican restaurants that your entire family will love.
In only 1 hour of prep and 5 hours of cook time, you’ll be ready to serve six people!
Interested in this recipe? Try our Crispy Cheese Tortilla Beef Tacos.
Table of Contents
- Why You’ll Love this Recipe
- Shredded Beef Flautas Ingredients
- How to Make Shredded Beef Flautas
- More Shredded Beef
- Tips and Tricks
- How to Store Leftovers & Reheat
- What to Serve with Shredded Beef Flautas
- Recipe FAQ’s
- Can I Cook Flautas in an Air Fryer?
- What is the Difference Between Taquitos and Flautas?
- Will This Recipe Work with Ground Beef?
- Shredded Beef Flautas Recipe
Why You’ll Love this Recipe
This is a recipe promoting our new FYR Hot Sauces. This recipe highlights the RED Hot Sauce with its chiles and zesty flavors. The shredded beef is very easy, just slowly cooking until falling apart. Once the beef is done, pull it off the heat and roll into warm tortillas with cheese. Shallow fry until crispy, then serve up!
Shredded Beef Flautas Ingredients
The backbone of this recipe is the beef. You’ll start out with a whole chuck roast, kosher salt, black pepper, garlic powder, and FYR RED Hot Sauce, as needed.
Then, you’ll make some delicious chile puree out of ancho chiles, guajillo giles, chipotle puree, lime juice, orange juice, garlic cloves, water, and apple cider vinegar.
Next, you’ll need your seasonings for braising with beef broth, Mexican oregano, black pepper, cumin powder, sea salt, yellow onion, and bay leaves.
Finally, finish off your flautas with shredded cheese, red onions, cilantro, corn tortillas, and frying oil.
How to Make Shredded Beef Flautas
Beef:
To make the meat mixture, preheat your fire to medium-high heat (around 375F). Add a large dutch oven over the fire to preheat for 3-4 minutes.
Add your ancho chile, guajillo chile and garlic cloves to your dutch oven and let char for 30-45 seconds per side. Once charred, add your water to the skillet and let simmer over the fire for 7-8 minutes. Once simmered, pull the dutch oven off of the heat. Add your chiles & garlic in the water plus your chopped onion, apple cider vinegar and chipotle in adobo to a food processor. Blend until completely smooth. Pour your paste into a bowl.
More Shredded Beef
Cube your chuck roast into 2.5-3″ cubes. Add your beef to a medium bowl, slather with FYR Red Hot Sauce, and liberally season with salt, pepper and garlic powder. Place your cleaned dutch oven over the fire and sear off each side of the beef until browned. Do this in batches if needed.
Finally, add all your chuck roast to the dutch oven along with the chile paste, beef broth and all of the braising seasonings. Cover the dutch oven and let simmer over medium high heat until the beef is fork tender (about 4-5 hours). Make sure to skim the top of the sauce of fat as needed.
Once the beef is tender, pull it off, dispose of the bay leaves. Strain your braising sauce from the meat until it is a clean consomme. Add the consomme to a new bowl. Finally, shred meat, and you’ll be ready to cook your flautas!
Shredded Beef Flautas:
Build a high heat fire in your grill (about 400F) adding a large skillet/dutch oven with frying oil to preheat to 350F. Make sure you have at least 2” of separation from the lip on the cast iron to prevent flare ups or grease fires.
Using warm tortillas, add a few tablespoons of the filling and shredded cheese to the center of each tortilla, then roll tortilla tightly. Secure the rolled tortillas with wooden picks on the seam side if necessary and set to the side. If the tortilla rips, make sure to keep them warm as the coldness will cause them to break. Repeat the wrapping process for all your tortillas or until you have created enough flautas as desired.
Add your flautas to the frying oil and cook for about 2-3 minutes in total or 1.5 minutes per side. Once the tortilla is crispy golden brown, pull the crispy flautas out and let cool on a baking sheet at room temperature for 5 minutes.
When all the crispy beef flautas are done, serve this easy dinner with fresh guacamole, sour cream, cotija cheese and a bowl of the braising broth with chopped cilantro & onions!
Tips and Tricks
This is an easy flauta recipe for beginners, so if you’re trying them for the first time, you’re in the right place! To make the best flautas, fry them in batches so as to not overcrowd the cast iron. Use tongs to flip each flauta so each side is cooked for 1.5 minutes, then remove them from the oil to let them rest. Place flautas on a single layer of paper towels to absorb excess oil to avoid mess.
Once the flautas are done, to add a little bit of kick, squeeze a little bit of lime juice and a pinch of salt on the flautas if desired.
Finally, flautas are considered a finger food– don’t serve them with silverware for an authentic experience!
How to Store Leftovers & Reheat
If you have leftover flautas, store them in an airtight container, and warm them up in the oven in the next 3 days.
What to Serve with Shredded Beef Flautas
If you’d like to make a full spread, serve this beef flautas recipe with queso dip, a side of Mexican rice, hot salsa, or pico de gallo with tortilla chips. Bring a pitcher of beer and a pitcher of margs on the side and you’ll have a proper feast!
Recipe FAQ’s
Can I Cook Flautas in an Air Fryer?
You can fry these flautas in an air fryer if that’s your preference. The authentic recipe is fried in hot oil, so air fryer flautas will have a different flavor, but will still be enjoyable.
What is the Difference Between Taquitos and Flautas?
If you’re a taquito lover who’s never had flautas, good news! Flautas and taquitos are very similar. Taquitos are simply flautas that are made with smaller tortillas.
Will This Recipe Work with Ground Beef?
If you would prefer to substitute ground beef in place of shredded beef, that would work great! Just make sure to season your taco meat well, you don’t want flavorless ground beef flautas. Your go-to taco seasoning would work just fine!
For more delicious recipes, check out my second cookbook Flavor X Fire or my first cookbook Food X Fire!
Needing more spice in your life? My spice line can help with that. Check them out here.
Shredded Beef Flautas
Ingredients
Beef:
- 1 Whole Chuck Roast cubed
- 1.5 tbsp Kosher Salt
- 1.5 tbsp Black Pepper
- 1.5 tbsp Garlic Powder
- FYR RED Sauce as needed
Chiles:
- 3 ancho chiles stemmed & seeded
- 3 guajillo chiles stemmed & seeded
- 2 cups of water
- 1/2 cup apple cider vinegar
- ¼ cup of chipotle puree
- 8-10 garlic cloves
Braising + Seasonings:
- 2-3 cups beef broth
- 1.5 tablespoons mexican oregano
- 2 tablespoons black pepper
- 2 tbsp cumin powder
- 1 tablespoons sea salt
- 1/2 yellow onion sliced
- 2 large limes juiced
- 1 orange juiced
- 2 bay leaves
Flautas:
- 3 cups shredded cheese
- ½ cup red onions chopped
- ½ cup cilantro chopped
- 8-10 tortillas
- Frying Oil
Instructions
Beef:
- Preheat your fire to medium high temperature (around 375F). Add a dutch oven over the fire to preheat for 3-4 minutes.
- Add your ancho chile, guajillo chile and garlic cloves to your dutch oven and let char for 30-45 seconds per side.
- Once charred, add your water to the skillet and let simmer over the fire for 7-8 minutes.
- Once simmered, pull the dutch oven off of the heat.
- Add your chiles and garlic in the water plus your chopped onion, apple cider vinegar and chipotle in adobo to a food processor.
- Blend until completely smooth. Pour your paste into a bowl.
- Cube your chuck roast into 2.5-3” cubes.
- Add your beef to a bowl slather with FYR Red Sauce and liberally season with salt, pepper and garlic powder.
- Place your cleaned dutch oven over the fire and sear off each side of the beef until browned. Do this in batches if needed.
- Finally, add all your beef to the dutch oven along with the chile paste, beef broth and all of the braising ingredients + seasonings.
- Cover the dutch oven and let simmer over medium high heat until the beef is fork tender (about 4-5 hours).
- Make sure to skim the top of the sauce of fat as needed.
- Once the beef is tender, pull it off, dispose of bay leaves.
- Strain your braising sauce from the meat until it is a clean consomme. Add the consomme to a new bowl.
- Begin to shred your beef then set to the side until ready to use.
Flautas:
- Build a high heat fire in your grill (about 400F) adding a cast iron skillet/dutch oven with frying oil to preheat to 350F.
- Make sure you have at least 2” of separation from the lip on the cast iron to prevent flare ups or grease fires.
- Using warm tortillas, add some shredded beef and shredded cheese then roll up tightly. Secure the tortilla with a toothpick if necessary and set to the side.
- If the tortilla rips, make sure to keep them warm as the coldness will cause them to break. Repeat the wrapping process for all your tortillas or until you have created enough taquitos as desired.
- Add your flautas to the frying oil and cook for about 2-3 minutes in total or 1.5 minutes per side (or until they are nice and golden brown). Do this in batches so as to not overcrowd the cast iron.
- Once the tortilla is crispy golden brown, pull the taquitos out and let cool for 5 minutes.
- When all the flautas are done, serve them with guacamole, crema, cotija cheese and a bowl of the braising broth with chopped cilantro & onions!
Derek there are several issues with this recipe. It doesn’t say when to add the ingredients like the apple cider through the juiced orange. When do you do that? It mentions adding your short ribs which I guess is a typo. Then it talks about removing the cinnamon sticks. What cinnamon sticks—those aren’t in the recipe? Can you go fix this for those of us that want to try it?
You are 100% correct. I fixed all the issues and wont be writing recipes super late at night again…
Awesome—looking forward to trying it!
Derek I made these after you fixed the recipe and they are outstanding. Well done my man!