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Beef Flautas

Nathan Michael & Julia Flowers

Servings

6 to 8

Prep Time

1 hours 15 minutes

Cook Time

10 minutes

Calories

714

Cuisine

Mexican-American

Category

Dinner

Crisp, golden, and deeply savory. These SRF Beef Flautas start with Wagyu beef chuck roast, pressure-cooked until tender with citrus, garlic, chipotle, and warm spices. The beef is shredded, rolled into thin corn tortillas with Monterey Jack cheese, then fried in Wagyu beef tallow until crisp. Finished with cool lettuce, diced tomatoes, salsa, sour cream, and guacamole, this is comfort food with a precise, elevated edge.

Beef Flautas

Ingredients

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    • 1 SRF Wagyu Beef Chuck Roast, fat layer removed and cut into 4x4-inch chunks

    • Kosher salt

    • Juice of 1 orange

    • Juice of 1 lime

    • 1 tablespoon apple cider vinegar

    • 1/2 yellow onion, sliced

    • 1/2 yellow onion, sliced

    • 1 tablespoon cumin

    • 2 bay leaves

    • 1/2 cup chipotles in adobo sauce

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    • 24 thin corn tortillas

    • 8–12 4-inch bamboo skewers

    • 1/4 cup SRF Wagyu Beef Tallow, for frying

    • 8 oz Monterey Jack cheese, shredded

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    • 2 Roma tomatoes, diced

    • 1/2 head iceberg lettuce, shredded

    • Sour cream

    • Salsa

    • Guacamole

    Directions

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      1. Turn the Instant Pot to sauté mode.

      2. Generously season all sides of the beef with kosher salt. Working in batches, sear the beef until golden brown on all sides.

      3. Return all browned beef to the pot with its juices.

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      1. Turn the Instant Pot to sauté mode.

      2. Generously season all sides of the beef with kosher salt. Working in batches, sear the beef until golden brown on all sides.

      3. Return all browned beef to the pot with its juices.

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      1. Using a slotted spoon, remove the beef from the pot.

      2. Shred with two forks, then taste and adjust seasoning with more salt if needed. Set aside to cool slightly.

      3. Prepare the shredded cheese, diced tomatoes, and shredded lettuce while the beef cools.

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      1. Lightly steam the tortillas, about 12 at a time, just until pliable. Avoid over-steaming, which can make them fragile.

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      1. In a frying pan over medium heat, melt the Wagyu beef tallow.

      2. To assemble, place one steamed tortilla on a clean surface. Add 1–2 tablespoons shredded beef and about 2 teaspoons Monterey Jack cheese.

      3. Roll tightly. Secure with two bamboo skewers spaced about 2 inches apart.

      4. Repeat until you have three flautas secured on the same two skewers. Continue assembling the remaining flautas.

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      1. Using tongs, gently place the skewered flautas into the hot tallow.

      2. Fry for about 2 minutes, then flip and fry another 2 minutes, adjusting heat as needed to keep the flautas golden and crisp without burning.

      3. Transfer to paper towels to drain. Continue with the remaining flautas.

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      1. Serve

      2. Crisp exterior. Tender beef. A quiet heat from chipotle.

        A generous dish built for sharing.