BEEF FLAUTAS
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
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.
CRISPY BEEF FLAUTAS
My Crispy Beef Flautas are made with shredded beef chuck roast thats been simmered with spices, chiles and tomatillos, then rolled inside a flour tortilla that is deep fried to a crispy snack. Melt cheese on top, serve with sour cream, dip it in guacamole or salsa, either way, these are one great lunch or snack.
Provided by Kevin Is Cooking
Time 4h
Number Of Ingredients 12
Steps:
- Season both sides of the chuck roast with the adobo seasoning. Add the oil to a Dutch oven or large pot with lid over medium high heat. Sear the roast on all sides until browned, about 8-10 minutes. Remove and cut into quarters. A
- Add beef back to the pot and along with the tomatillos, onion, garlic, jalapeños, cumin, salt and pepper and enough water to cover by an inch (about 4+ cups).
- Bring to a boil, lower heat to simmer and cover. Cook for 2 hours and meat is fork tender. Remove beef from the pot, shred in a bowl and add 1/4 cup of braising liquid, and some of the vegetables (optional), tossing to coat and mix in. Discard remaining.
- Heat tortillas in microwave for a minute or in a 350°F oven (5 minutes) wrapped in a moistened paper towel until soft.
- Place 2-3 tablespoons of the shredded beef into each tortilla and roll tightly. Secure closed with a toothpick. I often times will press two rolled flautas side by side, flap ends touching, and skewer in the middle with a tooth pick (as pictured), keeping two secured (optional).
- Heat vegetable oil or lard in a large cast iron skillet or deep fryer until oil reaches 350°F. Carefully lower 2-4 flautas into the hot oil and cook on each side until crisp, 1-2 minutes.
- Serve immediately with cheese sprinkled and melted on top or with condiments of choice like guacamole, Mexican crema, sour cream, crumbled Cotija cheese or salsa.
Nutrition Facts : Calories 274 kcal, Carbohydrate 20 g, Protein 17 g, Fat 13 g, SaturatedFat 4 g, Cholesterol 52 mg, Sodium 851 mg, Fiber 2 g, Sugar 3 g, ServingSize 1 serving
CRISPY FLAUTAS
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
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
BEEF FLAUTAS
These beef flautas are delicious! Serve with salsa, sour cream, and guacamole.
Provided by TJ Lombard
Yield 6
Number Of Ingredients 13
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, CHORIZO, AND CHILE FLAUTAS
Seasoned beef, Anaheim chiles, and cheese rolled up in a crispy tortilla. Killer game day food. Traditionally pan-fried, which is very simple to do as well, but they just came out too perfect in the old air fryer.
Provided by Brian Genest
Time 3h15m
Yield 12
Number Of Ingredients 16
Steps:
- Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with aluminum foil. Place peppers, cut-sides down, onto the prepared baking sheet.
- Roast peppers in the preheated oven until the skins are brown and crispy, about 15 minutes. Place blackened peppers into a bowl and cover tightly with plastic wrap. Allow peppers to steam as they cool, about 20 minutes. Remove and discard skins. Dice flesh and set aside.
- Combine ground chuck and chorizo in a bowl, kneading together as evenly as possible.
- Heat 1 tablespoon oil in a pot over medium heat. Add meat and cook and stir until browned and crumbly, about 10 minutes. Strain out 90% of the grease.
- Stir beer, salsa, chile powder, garlic powder, cumin, onion powder, salt, marjoram, black pepper, and cayenne into the meat. Stir in 1/2 of the diced chile peppers. Crank up the heat and bring to a boil. Reduce heat to low and simmer until most of the liquid has disappeared, about 2 hours; don't let all the liquid evaporate or you'll have dry meat.
- Brush one side of a tortilla with some of the remaining canola oil. On the dry side, about 1/2 inch from one side of the tortilla, spoon a line of beef and chorizo, sprinkle with Colby-Jack cheese, and top with some diced chile peppers. Roll the loaded side over multiple times until the tortilla is in a tight roll. Make sure it is tight by tucking the first rotation up under the meat. Set rolled tortilla seam-side down on the wire rack of an air fryer. Repeat with remaining tortillas.
- Preheat an air fryer to 375 degrees F (190 degrees C) according to manufacturer's instructions.
- Fry in the preheated air fryer for 6 minutes. Serve immediately.
Nutrition Facts : Calories 685.1 calories, Carbohydrate 63.1 g, Cholesterol 77.9 mg, Fat 32.1 g, Fiber 4.2 g, Protein 30.3 g, SaturatedFat 12.2 g, Sodium 1512.3 mg, Sugar 2.4 g
CRISPY CHILLI BEEF
Ditch the takeaway and whip up this Chinese flash-fried steak with a sweet gingery sauce and red peppers
Provided by Cassie Best
Categories Dinner, Main course
Time 40m
Number Of Ingredients 15
Steps:
- Put 350g thin-cut minute steak strips in a bowl and toss in 3 tbsp cornflour and 2 tsp Chinese five-spice powder.
- Heat 100ml vegetable oil in a wok or large frying pan until hot, then add the beef and fry until golden and crisp.
- Scoop out the beef and drain on kitchen paper. Pour away all but 1 tbsp oil.
- Add 1 thinly sliced red pepper, ½ thinly sliced red chilli, sliced white ends of 4 spring onions, 2 crushed garlic cloves and thumb-sized piece ginger, cut into matchsticks, to the pan. Stir-fry for 3 mins to soften, but don't let the garlic and ginger burn.
- Mix the 4 tbsp rice wine vinegar or white wine vinegar, 1 tbsp soy sauce, 2 tbsp sweet chilli sauce and 2 tbsp tomato ketchup in a jug with 2 tbsp water, then pour over the veg.
- Bubble for 2 mins, then add the beef back to the pan and toss well to coat.
- Serve the beef on noodles with prawn crackers, if you like, scattered with the remaining ½ sliced red chilli and sliced green parts of the spring onions.
Nutrition Facts : Calories 454 calories, Fat 23 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 32 grams carbohydrates, Sugar 15 grams sugar, Fiber 2 grams fiber, Protein 26 grams protein, Sodium 2.2 milligram of sodium
More about "crispy beef flautas recipes"
CRISPY BEEF FLAUTAS WITH SHREDDED ZUCCHINI - ¡HOLA!
From holajalapeno.com
Cuisine MexicanEstimated Reading Time 7 minsServings 8Total Time 4 hrs 20 mins
- Heat oven to 300°F and arrange a rack in the bottom of the stove with plenty of room above it for the covered pot to fit.
- Generously season chuck roast on all sides with salt and pepper. Heat 1/4 cup olive in a large Dutch oven with a lid over medium-high heat. Once oil is shimmering add roast and brown on all sides, about 10-12 minutes. Remove roast to a plate and add onion, tomatillos, garlic, jalapeños, and cumin. Season with salt and pepper, and cook, stirring occasionally, until browned, about 6-7 minutes.
- Add broth and scrape up any browned bits at the bottom of the pan. Return roast to the pan, cover and transfer to the oven. Braise until meat is very tender, about 3 hours.
- Transfer roast to a plate to cool. Save liquid and vegetables in the pan. Once roast is cool enough to handle, shred meat into bite-sized pieces. Return to cooking liquid. Add zucchini and cilantro and stir to combine.
BEST 3 MEXICAN FLAUTAS RECIPES AND TOPPINGS TO MAKE AT …
From wearychef.com
7 FLAUTA RECIPES YOU'LL LOVE
From allrecipes.com
THE BEST BEEF FLAUTAS RECIPE | LIL' LUNA
From lilluna.com
CRISPY FLAUTAS RECIPE | YUMMLY | RECIPE | MEXICAN FOOD RECIPES, …
From pinterest.com
TOP 10 BEEF FLAUTAS RECIPE IDEAS AND INSPIRATION - PINTEREST.COM
From pinterest.com
CRISPY FLAUTAS RECIPE | ALLRECIPES
From stage.element.allrecipes.com
BEEF FLAUTAS RECIPE: HOW TO MAKE IT - FOODHOUSEHOME.COM
From foodhousehome.com
CRISPY FLAUTAS RECIPE | ALLRECIPES
From test.element.allrecipes.com
MY CRISPY BEEF FLAUTAS HAVE SHREDDED BEEF CHUCK ROAST SIMMERED …
From pinterest.ca
BEST CRISPY GROUND BEEF FLAUTAS (IN THE AIR FRYER) - THE …
From theurbenlife.com
CRISPY BEEF BIRRIA FLAUTAS | RUSTIC FAMILY RECIPES
From rusticfamilyrecipes.com
CRISPY BEEF FLAUTAS WITH SHREDDED ZUCCHINI | ¡HOLA! JALAPEÑO
From pinterest.com
BEEF FLAUTAS - RECIPES | GOYA FOODS
From goya.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love