Flautas Chicken And Beef Cut Recipe

Cook and Shred

Pat the chicken thighs dry and season with 1/2 tsp salt and 1/4 tsp black pepper. Heat 1 tablespoon vegetable oil in a skillet over medium-high heat. Sear chicken 2–3 minutes per side until lightly browned.

Add chopped onion and minced garlic to the skillet and cook 2 minutes until fragrant, stirring so garlic doesn't burn.

Stir in 1/2 tsp ground cumin and 1/2 tsp dried oregano; cook 30 seconds to bloom the spices.

Add 1/2 cup chicken broth, bring to a simmer, then reduce heat to low, cover and simmer gently 12–15 minutes until the chicken is cooked through (internal temperature 165°F / 74°C).

Remove chicken to a cutting board, let rest 5 minutes, then shred with two forks. Return shredded chicken to the skillet, add 1 tbsp lime juice, 2 tbsp chopped cilantro, and adjust seasoning with remaining 1/2 tsp salt and remaining 1/4 tsp black pepper. Cook 1–2 minutes until most liquid is absorbed. Keep warm.

Heat 1 tablespoon vegetable oil in a separate skillet over medium heat. Add the chopped onion and cook 2–3 minutes until translucent.

Add minced garlic and cook 30 seconds until fragrant.

Add 1 lb ground beef to the skillet, break up with a spatula, and cook until no longer pink, about 5–7 minutes.

Stir in 1 tsp chili powder, 1/2 tsp ground cumin, 1/2 tsp smoked paprika, 1 tablespoon tomato paste, and 1/4 cup beef broth. Mix well and simmer 3–4 minutes until mixture is slightly thickened and flavors meld.

Season with 1 tsp salt and 1/2 tsp black pepper, taste and adjust. Remove from heat and let cool slightly before assembling.

Warm the corn tortillas so they are pliable: stack them, wrap in a clean kitchen towel and microwave 30–40 seconds, or warm briefly in a dry skillet 15–20 seconds per side.

Divide fillings: prepare roughly 6 flautas with chicken and 6 with beef (about 2–3 tablespoons filling per tortilla). Place filling lengthwise near one edge of each tortilla, leaving 1/2 inch at the ends.

Roll each tortilla tightly around the filling and secure with a toothpick through the center. Repeat until all are rolled.

Pour 2–3 cups vegetable oil into a heavy skillet or Dutch oven to a depth of about 1 inch and heat over medium-high to 350°F (175°C). If you don't have a thermometer, test with a small piece of tortilla: it should sizzle immediately and brown in ~30 seconds.

Fry flautas in batches (don't overcrowd) 2–3 minutes per side, turning with tongs, until golden brown and crisp. Use a slotted spoon to transfer to a paper towel–lined sheet. Sprinkle lightly with 1/2 tsp finishing salt while hot.

If preferred, you can brush rolled flautas with oil and bake at 425°F (220°C) on a parchment-lined sheet for 12–15 minutes, turning once, until crisp.

Remove toothpicks from flautas. Arrange on a platter over shredded lettuce. Drizzle with crema or dollop sour cream, spoon salsa roja or pico de gallo over the top as desired.

Sprinkle with crumbled cotija, chopped cilantro, and serve with lime wedges on the side for squeezing over the flautas.

Serve immediately while hot and crispy. Leftovers can be refrigerated up to 3 days; re-crisp in a 400°F (200°C) oven for 6–8 minutes.