Crispy Beef Flautas with Salsa Verde
Savor the delightful crunch of these Crispy Beef Flautas, featuring tender, seasoned beef wrapped in warm flour tortillas and deep-fried to golden perfection. This dish is inspired by traditional Mexican cuisine and is perfect for sharing. The flavorful filling, combined with a homemade salsa verde made from fresh tomatillos and green chiles, provides an explosion of taste with each bite. Serve these delicious flautas at your next gathering or enjoy them as a satisfying weeknight dinner!
2
Servings
300
Calories
15
Ingredients
Ingredients
Boneless beef chuck roast
1/2 lb (Trimmed of fat)
Finely chopped onions
2 tablespoons (Raw)
Canned diced green chiles
2 tablespoons (Drained)
Garlic clove
1 (Minced)
Ground cumin
1/4 teaspoon (Ground)
Salt
1/4 teaspoon (To taste)
Pepper
1 dash (Black, ground)
Water
1 1/2-2 cups (For boiling)
Tomatillos
2 (Husks removed, rinsed, and chopped)
Canola oil
2 teaspoons (For sautéing)
Minced fresh cilantro
2 teaspoons (Raw)
Garlic cloves
4 (Minced)
Salt & pepper
1 dash each (To taste)
Flour tortillas
2 (8-inch) (Softened)
Oil for deep frying
As needed (Oil for frying)
Instructions
1
In a small saucepan, combine the beef chuck roast, 2 tablespoons of chopped onions, canned diced green chiles, minced garlic, ground cumin, salt, and pepper. Add enough water to cover the ingredients.
2
Bring the mixture to a boil, then reduce the heat to a simmer. Cover and allow to simmer for 55 minutes or until the beef is tender.
3
While the beef is simmering, heat 2 teaspoons of canola oil in a small nonstick skillet over medium heat. Add the chopped tomatillos and remaining 2 tablespoons of chopped onions.
4
Sauté until the tomatillos and onions are tender. Remove from heat and stir in the remaining diced green chiles, cilantro, minced garlic, and a dash of salt and pepper. Allow to cool slightly.
5
Transfer the tomatillo mixture to a food processor or blender and puree until smooth. Transfer to a small bowl and cover. Refrigerate until ready to serve.
6
Once the beef is cooked, carefully remove it from the saucepan. Strain the liquid, reserving the onion mixture.
7
When the beef is cool enough to handle, use two forks to shred it. Combine the shredded beef with the reserved onion mixture.
8
Divide the beef mixture evenly between the flour tortillas, roll them up tightly, and secure each with toothpicks.
9
In an electric skillet or deep fryer, heat oil to 375°F (190°C). Fry the flautas in batches until they are golden brown and crispy on all sides. Drain on paper towels.
10
Serve the crispy beef flautas hot with the chilled salsa verde for dipping.
Nutrition Information
15g
Fat
25g
Carbs
19g
Protein
Frequently Asked Questions
Frequently Asked Questions
What are Crispy Beef Flautas?
They are flour tortillas filled with seasoned shredded beef and deep-fried until golden and crunchy.
What cut of beef is used in this recipe?
The recipe calls for one-half pound of boneless beef chuck roast, trimmed of fat.
How long should the beef be simmered?
The beef should be simmered for approximately 55 minutes or until it becomes tender.
What ingredients are used to season the beef?
The beef is seasoned with chopped onions, canned diced green chiles, minced garlic, ground cumin, salt, and pepper.
How do I make the homemade salsa verde?
Sauté chopped tomatillos and onions, then combine with chiles, cilantro, garlic, salt, and pepper before pureeing in a blender.
What is the frying temperature for the flautas?
The oil should be heated to 375 degrees Fahrenheit (190 degrees Celsius) before frying.
How many servings does this recipe provide?
This recipe is designed to make two servings.
What is the calorie count per serving?
Each serving contains approximately 300 calories.
How much protein is in each serving?
There are 19 grams of protein per serving.
What are the total carbohydrates per serving?
Each serving contains 25 grams of carbohydrates.
How much fat is in one serving of these flautas?
The fat content is 15 grams per serving.
What size of tortillas should I use?
The recipe recommends using 8-inch flour tortillas.
How many tortillas are needed for this recipe?
You will need two 8-inch flour tortillas.
How do I prevent the flautas from unrolling while frying?
Roll the tortillas tightly around the filling and secure each one with toothpicks.
What is the best way to shred the cooked beef?
Use two forks to shred the beef once it has cooled enough to handle.
Do I need to keep the beef boiling liquid?
No, strain the liquid but make sure to reserve the onion mixture to combine with the shredded beef.
How much water is needed to boil the beef?
Use 1.5 to 2 cups of water, or enough to cover the beef and seasonings.
What type of oil is used for the tomatillo sauté?
Two teaspoons of canola oil are used to sauté the tomatillos and onions.
How many tomatillos are required for the salsa?
The recipe uses two tomatillos, with husks removed and rinsed.
How much cumin is added to the beef?
One-quarter teaspoon of ground cumin is used.
How many garlic cloves are needed in total?
You will need 5 garlic cloves total: 1 for the beef and 4 for the salsa verde.
Should the salsa verde be served hot?
No, the salsa should be refrigerated after pureeing and served chilled for dipping.
Are the green chiles fresh or canned?
The recipe uses canned diced green chiles that have been drained.
How should I drain the flautas after frying?
Place the fried flautas on paper towels to drain any excess oil.
What kind of fresh herbs are in the salsa?
Two teaspoons of minced fresh cilantro are included in the salsa verde.
Is this dish suitable as an appetizer?
Yes, these flautas are perfect as either a satisfying dinner or a finger food appetizer for gatherings.
How do I prepare the tomatillos before cooking?
Remove the husks, rinse them thoroughly, and then chop them.
What is the total ingredient count?
This recipe utilizes 15 ingredients in total.
What kind of cuisine inspired this dish?
This dish is inspired by traditional Mexican cuisine.
How should the flautas be served?
Serve the crispy beef flautas hot with the chilled salsa verde on the side.