Tray Of Flautas (shredded Beef) Recipe
Make Tray Of Flautas (shredded Beef) Recipe in just 3h . Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Shredded Beef Filling
Tortillas & Assembly
Frying & Holding
Garnishes & Serving (optional)
Method
Shredded Beef Filling
- 1
Prepare and sear the beef
Pat the 3 lb chuck roast dry and season lightly with 0.5 tsp salt and 0.5 tsp pepper. Heat 1 tbs vegetable oil in a large Dutch oven or heavy pot over medium-high heat until shimmering. Sear the roast on all sides until a deep brown crust forms (3–4 minutes per side). Remove roast and set aside.
- 2
Sauté aromatics
Reduce heat to medium. Add the quartered onion and smashed garlic to the pot and sauté until translucent and starting to brown, about 5 minutes. Stir in 1 tbs ground cumin and 1 tsp dried oregano and cook 30 seconds to bloom the spices.
- 3
Deglaze and braise
Add the 14 oz diced tomatoes (with juices), 2 cups beef broth, 2 tbs minced chipotle in adobo, 1 bay leaf, remaining salt (1 tsp) and pepper (remaining 0.5 tsp). Scrape up browned bits from the bottom of the pan. Return the seared roast to the pot; liquid should come about halfway up the roast (add up to 1/2 cup extra broth or water if needed). Bring to a simmer, then cover and transfer to a 300°F oven and braise until fork-tender, about 2.5–3 hours. (Alternative: simmer gently on the stovetop over low heat, covered, for 3–3.5 hours, or pressure cook on high for 60–75 minutes followed by 15–20 minute natural release.)
- 4
Shred and finish the beef
Remove roast to a cutting board and shred with two forks. Strain braising liquid into a saucepan, discard bay leaf and coarse solids, and simmer the liquid over medium heat until reduced to about 1/2–3/4 cup (concentrated and thickened), about 8–12 minutes. Return shredded beef to the saucepan with reduced sauce and stir to coat. Stir in 0.5 cup chopped cilantro and 2 tbs fresh lime juice. Taste and adjust seasoning with up to 0.5 tsp additional salt and pepper as needed. Keep warm.
Tortillas & Assembly
- 5
Warm and soften tortillas
Stack the 24 corn tortillas and wrap them in a clean kitchen towel or damp paper towels. Microwave 30–45 seconds until pliable, or warm tortillas one by one on a hot comal or skillet for 10–15 seconds per side. Alternatively, lightly brush each tortilla with a thin layer of the 2 tbs vegetable oil and warm in a skillet for flexibility. Keep wrapped to stay soft while you assemble.
- 6
Portion filling
Spoon 1.5–2 tablespoons of the shredded beef mixture onto the lower third of each warm tortilla. Spread the meat into a narrow line, leaving a 1/2-inch border at the edges to prevent overfill.
- 7
Roll tightly
Tightly roll each tortilla away from you, enclosing the filling so the seam is on the bottom. If needed, insert a toothpick through the seam to secure the roll. Place rolls seam-side down on a tray while you heat the oil.
Frying & Holding
- 8
Heat frying oil
Pour 4 cups neutral frying oil into a deep, heavy pot or deep fryer to a depth of about 2–3 inches. Heat oil to 350°F (175°C). If you don't have a thermometer, test by dipping the edge of a tortilla: it should sizzle steadily and bubble without smoking.
- 9
Fry flautas
Working in batches (do not overcrowd), gently lower rolled flautas seam-side down into the hot oil. Fry, turning occasionally, until evenly golden brown and crisp, about 2–3 minutes per batch. Use a slotted spoon or tongs to transfer cooked flautas to a wire rack set over a sheet pan or to paper towels to drain. Remove toothpicks if used. Immediately sprinkle lightly with the 1 tsp finishing salt while hot.
- 10
Keep warm for serving
If making a tray, keep finished flautas warm in a single layer on a sheet pan in a 200°F oven for up to 30–45 minutes. Re-crisp briefly in a 425°F oven for 3–4 minutes if needed before serving.
Garnishes & Serving
- 11
Arrange and garnish
Arrange flautas on a serving tray. Offer bowls of Mexican crema, crumbled queso fresco, salsa roja, guacamole, and pickled red onions so guests can assemble. Scatter 1/4 cup extra chopped cilantro over the flautas and add lime wedges on the side. Serve immediately so the shells remain crisp.
- 12
Transport and holding notes (tray service)
If delivering a tray for catering, hold flautas on a wire rack over a sheet pan (not stacked) and keep warm in a low oven (200°F). Seal and transport in insulated carriers to maintain crispness; provide sauces separately in squeeze bottles or small containers to prevent sogginess.