Shredded Beef and Cheddar Baked Flautas
We had our friends come over to celebrate my dear friend’s birthday, and she requested some shredded beef flautas with homemade salsa and fresh guacamole. The beef turned out tender, juicy, and so flavorful, while the tortillas were perfectly crispy without being greasy. This easy beef flautas recipe was a big hit with all of us, especially the birthday girl, and paired well with some spicy pinto beans and a Mexican wedge salad.Â
Shredded Beef and Cheddar Baked Flautas
Shredded Beef:
- 1½ lbs. of chuck roast
- 1 (7-oz) can of whole green chilies, reserve the juice
- 1 tbsp olive oil
- 1 tsp chili powder
- 1 tsp paprika
- 1 tsp coriander
- 1 tsp garlic powder
- 1 tsp cumin powder
- 1 tsp oregano
- Sea salt and freshly cracked pepper, to taste
- 5 cloves of chopped garlic
- 2 cups of beef broth
Flautas:
- Flour tortillas
- Cheddar cheese, shredded
Serving:
How to Make Shredded Beef and Cheddar Baked Flautas:
Preheat the oven to 325 degrees.
Prepare the beef by heating olive oil in a Dutch oven.
Combine the spices and sprinkle evenly over the roast.
Place the roast in the hot Dutch oven and sear the meat on all sides, about 5 minutes.
Spread the green chiles over the roast. Add beef broth, reserved green chile juice, and chopped garlic.
Cover the Dutch oven and place it in the oven. Cook 3-4 hours until the beef shreds easily. Check on the roast every couple of hours to make sure there is plenty of liquid–if it’s low, add more broth.
Remove from the oven and set aside to cool for a while. Spoon off any fat from the liquid.
Shred the meat and mix it into the remaining liquid. Taste and re-season if necessary. Set aside and let cool.
Preheat the oven to 375 degrees. Coat a baking sheet with olive oil cooking spray.
Warm the tortillas by wrapping them in a towel and microwaving for 30-60 seconds, until pliable.
Prepare the beef flautas by placing a bit of cheddar cheese in the center of the tortilla first, then add some shredded beef on top of the cheese; roll.
Place, seam side down, on the prepared baking sheet.
Spray the rolled flautas with olive oil cooking spray.
Place in the oven and bake for 8-10 minutes, then turn over and cook for an additional 5-6 minutes or until crispy and golden brown.
Serve the flautas with a side of guacamole, salsa, sour cream, and hot sauce for dipping. Enjoy.
Equipment
Ingredients
Shredded Beef:
- 1½ lbs. of chuck roast
- 1 (7-oz) can of whole green chilies, reserve the juice
- 1 tbsp olive oil
- 1 tsp chili powder
- 1 tsp paprika
- 1 tsp coriander
- 1 tsp garlic powder
- 1 tsp cumin powder
- 1 tsp oregano
- Sea salt and freshly cracked pepper to taste
- 5 cloves of chopped garlic
- 2 cups of beef broth
Flautas:
- Flour tortillas
- Cheddar cheese shredded
Serving:
- Guacamole
- Salsa
- Hot sauce
- Sour cream
Instructions
- Preheat the oven to 325 degrees.
- Prepare the beef by heating olive oil in a Dutch oven.
- Combine the spices and sprinkle evenly over the roast.
- Place the roast in the hot Dutch oven and sear the meat on all sides, about 5 minutes.
- Spread the green chiles over the roast. Add beef broth, reserved green chile juice, and chopped garlic.
- Cover the Dutch oven and place it in the oven. Cook 3-4 hours until the beef shreds easily. Check on the roast every couple of hours to make sure there is plenty of liquid–if it's low, add more broth.
- Remove from the oven and set aside to cool for a while. Spoon off any fat from the liquid.
- Shred the meat and mix it into the remaining liquid. Taste and re-season if necessary. Set aside and let cool.
- Preheat the oven to 375 degrees. Coat a baking sheet with olive oil cooking spray.
- Warm the tortillas by wrapping them in a towel and microwaving for 30-60 seconds, until pliable.
- Prepare the beef flautas by placing a bit of cheddar cheese in the center of the tortilla first, then add some shredded beef on top of the cheese; roll.
- Place, seam side down, on the prepared baking sheet.
- Spray the rolled flautas with olive oil cooking spray.
- Place in the oven and bake for 8-10 minutes, then turn over and cook for an additional 5-6 minutes or until crispy and golden brown.
- Serve the flautas with a side of guacamole, salsa, sour cream, and hot sauce for dipping. Enjoy.
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I can see why these were a huge hit – they look so tasty and completely addicting!
I just learn something new. At first, I thought these were called taquitos. Now, I understand the difference.
I am definitely going to try out this recipe!
I love Mexican dishes right at the moment and these sound amazing. I have no idea how to pronounce them, but by god, I want them.
I love flautas, but they're the kind of thing I'd be afraid to learn to make because usually they are so greasy- this baked version looks amazing!
Delicous. Diane
For starters why is it food bloggers make stuff you are not likely to cook! I love your blog because your conscious of the frugal mom's out there. Every thing you make is simple and not a wallet buster! Mexican night! Where is my sobrero?
Oh wow! These are good!
These look TO DIE FOR, Pam! I make something just like this in the crockpot, only I use salsa verde and chipotle in adobo sauce in the beef mixture! You are the queen of turning greasy fried Mexican favorites into healthy, family friendly dinners! I love it!
Kim in MD
delicious!!!!
I'm so amazed at your cooking abilities!!!! you are posting a different recipe every day!!!!
I'm craving Mexican food this month and this recipe has my mouth watering. I go for anything I can top with sour cream and guacamole.
I want these for my birthday too! They look amazing!
Those look beautiful! I love that you baked them instead of fried them. These are definitely going to be on the must try list!
and it's those crispy ends that are the best part. love this pam! you have mad skills w/ mexican. you need your own food truck or restaurant girl!
Those look really yummy! They would be a hit with eaters of all ages. Thanks!
I can see why these were a hit. They look delicious, Pam. I hope you are having a good day.
I'm pleased to have been able to email this recipe to myself. It's so hard to keep track of the ones you want but then forget where to find them. I will be making this!
I've never heard of flautas, but I sure do like how fast they cook up!
I think I'm going to have to request these babies for my next birthday. Last year it was all about french food but this year…I'm going Mexican!
Those sure look yummy, I have been baking my flautas since you showed me how!
these look and sound delicious! i am saving this recipe!
Yummy!! I love flautas! These look seriously amazing!
These remind me of the enchiladas I did last night! They were sooo delicious, but I bet these are even better. Yet another delicious dinner idea. Thanks, Pam!
These look so yummy and perfect. Love it.
Flautas have been on the list of things I need to learn how to make for a long time. I am officially inspired!
They look great!
Yay – these look awesome!
I got the ingredients today to make your southwest cream of chicken soup – can't wait!
I think I'm in love. I thought flautas were a sweet dessert, like apples rolled in a tortilla and fried. Now I need to go get some tortillas…..
Those flautas look incredible! The shredded beef with the chiles sounds great.
Sniff, sniff. Why didn't you make these for me?
Get in my belly!!! 🙂
Wonderful! I think I'll make this for this week's football food buffet!
Join us at Tailgating Time to add the recipe to our collection 🙂
I love that these are baked. Great Mexican meal!
Oh that looks so yummy…
Oooh considering my love for Mexican food, I can't believe I've never tried making flautas before! Yours look absolutely delicious!
Sues
Have you ever tried to make them using corn tortillas? Just curious if that would work or not.
Anonymous,
You can definitely make these with corn tortillas… they are called taquitos. I have a few taquito recipes on my site if you want to check them out.
I hope this helps.
Cheers,
Pam
Yum! I'm not big on guacamole, but I'm sure tasting these with salsa and sour cream.
What a great recipe for a party. Thanks for sharing.
If ya got it, flautas it!
Your flautas are always tasty looking, Pam.
I don't know why I haven't tried this before. I bet my kids would prefer it over eating it as a soft taco.
~ingrid
These sound and look so yummy! I am going to make these this week.
These were so delicious! Your recipes always turn out great! Thank you for sharing!
If you want to make these and freeze them (I live by myself but this would be AWESOME to make when I just crave Mexican) would you freeze them before or after you baked them?
Tracie,
I’ve never tried freezing them before. I would freeze them after I baked them. Please let me know how they turn out!
Cheers,
Pam