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Serving up the shredded Beef flautas.
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4.67 from 9 votes

Shredded Beef Flautas

Shredded Beef Flautas with the new FYR RED Hot Sauce. Shredded Beef added to tortillas that are shallow fried and served up!
Prep Time1 hour
Cook Time5 hours
Total Time6 hours
Course: Main Course
Cuisine: Mexican
Servings: 6 people
Author: Derek Wolf
Cost: $45



  • 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


  • 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


  • 3 cups shredded cheese
  • ½ cup red onions chopped
  • ½ cup cilantro chopped
  • 8-10 tortillas
  • Frying Oil



  • 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.


  • 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!



Calories: 698kcal | Carbohydrates: 50g | Protein: 49g | Fat: 35g | Saturated Fat: 16g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 14g | Trans Fat: 1g | Cholesterol: 148mg | Sodium: 4002mg | Potassium: 1249mg | Fiber: 11g | Sugar: 14g | Vitamin A: 5716IU | Vitamin C: 28mg | Calcium: 471mg | Iron: 9mg