Red Cactus Crispy Beef Flautas
Everyone loves Taco Tuesday but what about Flauta Friday? Oh, that’s not a thing? Well it will be once you taste these crispy, crunchy, rolled up flour tortillas cooked to perfection with Red Cactus! Our Red Cactus Crispy Beef Flautas are made with shredded beef that has been simmered with Red Cactus Seasoning, Salsa, Jalapenos, and deep fried to perfection.
WHAT IS A FLAUTA?
A cousin to the ever-popular taquito, the flauta is typically made with a large flour tortilla that’s rolled around a meat and cheese filling and fried until crispy. The taquito is typically made in the same way but with a smaller corn tortilla. So there you have it!
Our Red Cactus Crispy Beef Flautas are made with shredded beef chuck roast that has been simmered with Red Cactus Seasoning, Red Cactus Salsa, Red Cactus Jalapenos, chiles and tomatillos, then rolled inside a flour tortilla that is deep fried to perfection. Pour cheese on top, serve with sour cream, dip it in guacamole or Red Cactus Salsa, street corn, either way, these make for one great lunch or dinner.
Course: Dinner, Lunch, Snack
Keyword: flautas, rolled taco, taquitos
Prep Time: 15 minutes
Cook Time: 3 hours 45 minutes
Total Time: 4
What you’ll need:
- 2 lbs chuck roast
- 1 tbsp Red Cactus Seasoning or seasoning of your choice
- 2 tbsp olive oil
- 1 lb tomatillos husked and quartered
- 1 yellow onion peeled and quartered
- 6 cloves garlic
- ½ jar Red Cactus Jalapeños or 4 jalapeños sliced lengthwise
- Red Cactus Salsa
- 2 tbsp ground cumin
- 1 tbsp kosher salt
- 1 tbsp black pepper
- 12 flour tortillas
- Vegetable oil or oil of your choice
- Red Cactus Cheese Dip or Red Cactus Queso
Season both sides of the chuck roast with the Red Cactus seasoning. Add the oil to a Dutch oven, Instantpot, 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.
Add beef back to the pot and along with the tomatillos, onion, garlic, jalapeños, cumin, salsa, salt and pepper and enough water to cover by an inch (roughly 4+ cups).
Bring to a boil, lower heat to simmer and cover. Cook for 2 hours or until 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. Sometimes we will press two rolled flautas side by side, flap ends touching, and skewer in the middle with a tooth pick, keeping two secured (optional).
Heat vegetable oil or oil of your choice 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 crispy, 1-2 minutes.
Serve immediately with Red Cactus Cheese Dip or Queso on top or with guacamole, Mexican crema, sour cream, crumbled Cotija cheese or Red Cactus Salsa.
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