Flautas de Carne translated means Flutes of Meat is an easy and tasty meal that can be made with leftover meat. The beef being used is from a typical stew meat, potatoes and carrots meal where there was leftover meat. I purposely bought a larger piece of meat to make in the slow cooker, with the intent of having leftovers. I also cut the beef into larger pieces of meat to make it easier for shredding. If you are planning to make any of the salsas, make sure you have all the ingredients the recipe calls for. Ingredient amount will make 12 flautas.
2 tablespoon of vegetable oil
3 cups of shredded beef
1 small onion diced
1 small tomato diced
2 tablespoons of cilantro stems removed, finely diced
A sprinkle of kosher salt
12 corn tortillas
2 tablespoons of vegetable oil plus additional oil for searing
Greek yogurt or sour cream
Salsa of your choice
Guacamole â€“ Pico de Gallo Style
Prepare all accompaniments prior to making flautas. Heat vegetable oil in a medium skillet over medium high heat. Add onions and sautÃ© until translucent. Add shredded beef, tomatoes, cilantro and a sprinkle of kosher salt. SautÃ© until warmed throughout and well combined, about 5 minutes. In a separate large skillet heat vegetable oil over medium heat. Place tortillas, one at a time into skillet to coat with oil, flipping each one as you add another tortilla. Remove tortillas from skillet after each has been evenly coated with oil and has softened, about a couple of minutes per tortilla. The purpose of this is to soften the tortilla allowing them to be easily rolled without cracking them. Once all tortillas are done, begin to roll the flautas by placing about two tablespoons of the meat mixture in the center of each tortilla, roll tightly and secure the top with a toothpick. After all the tortillas have been rolled, add enough vegetable oil to the skillet just to coat the bottom of the skillet. Over medium high heat add the flautas to the skillet toothpick side down and cook in batches. Check often to make sure they do not burn. Turn each flauta once lightly browned on all sides. Once all sides are slightly brown and crisp remove and place onto a paper towel to remove any excess oil. Serve warm with any and all above accompaniments.
TryÂ our Classic Margarita, a Tecate or a Corona with a wedge of lime.