Shredded Beef Flautas

Flautas de Carne Deshebrada

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Preparation info

  • Makes

    12 to 24

    • Difficulty


Appears in

Muy Bueno: Three Generations of Authentic Mexican Flavor

Muy Bueno

By Yvette Marquez-Sharpnack

Published 2013

  • About

When I first took my husband Steve home to meet my family, one of the meals Mom made was flautas. She presented us with a mountain of flautas, and Steve being from California called them “taquitos.” And we all said, “No, FLAUTAS!” Well you would have thought he had committed a cardinal sin (which in our home he had)—we call our rolled and deep-fried tacos flautas. Mom’s flautas are the best because not only is the brisket smoky and delicious, but she cuts it into bite-size pieces before stuffing each tortilla with tons of meat. Don’t forget to have this with some freshly made guacamole, a salsa of your choice, and crema Mexicana.


  • Beef Brisket
  • 12 to 24 corn tortillas, depending on how much you fill each flauta
  • 1 cup canola oil (for frying tortillas)
  • Toothpicks

Topping Options

  • Guacamole
  • Salsa of choice
  • Crema Mexicana or sour cream


The beef brisket gets cooked for 8 to 10 hours. Once the meat is cooked and shredded, cut it into small bite-size pieces. Put the meat back into the brisket juices and allow the meat to soak up all the juices.

Warm corn tortillas on a comal (griddle) so they are pliable. Add some shredded brisket down the center of the tortillas. Roll the tortillas tightly and then add a toothpick to each to keep them rolled.

In a deep pan or deep fryer heat the oil over high heat until it is very hot. Carefully drop the flautas into the hot oil. Fry just long enough for the tortillas to get crispy and a light golden color. Turn over at least once using tongs and then drain upright on paper towels to allow excess oil to drain. Serve immediately with toppings.