Flautas de Carne Deshebrada a la Bandera

Name: Flautas de Carne Deshebrada a la Bandera
Yield: Makes 8–10 servings
Cuisine: Mexican
Ingredients: 24–30 corn tortillas; Canola oil, for deep-frying; 2 cups (475 ml) Mexican crema; ½ teaspoon dried Mexican oregano; ¼ teaspoon salt; ¼ teaspoon ground black pepper; ¼ cup (60 ml) water; 1 can (28 oz/875 g) whole tomatoes; 1 teaspoon salt; 2 cloves garlic, roughly chopped; ¼ white onion, roughly chopped; 1 clove garlic, unpeeled; 2 jalapeño chiles, stemmed; Handful of fresh cilantro sprigs; 3 avocados, halved, pitted, and peeled; 1 teaspoon ground black pepper; 1 tablespoon salt; 4 tomatillos, husked and rinsed; 2 cups (475 ml) water; 3 cloves garlic, peeled; 3 bay leaves; ½ teaspoon black peppercorns; ½ teaspoon peppercorn medley; 1 beef brisket or boneless beef chuck roast, 2–2½ lb (1–1.1 kg), trimmed of fat; 1 beef brisket or boneless beef chuck roast, 2–2½ lb (1–1.1 kg), trimmed of fat

Preparation info

Makes
8–10
servings

Difficulty
Easy

Appears in

Muy Bueno Fiestas

By Yvette Marquez-Sharpnack

Published 2023

About

These panfried crispy tacos, known as flautas or tacos dorados, are filled with tender shredded beef brisket just like my grandma used to make. They are topped with an avocado and tomatillo salsa, Mexican crema, and tomato broth, the colors of the Mexican flag (bandera), making the finished dish the ideal centerpiece for a festive Mexican Independence Day feast. For a spicy option, serve with red chile sauce instead of mild tomato broth.

Ingredients

Americas
Mexico
Starter
Sandwich
Mexican Independence Day
Spicy
Central America
Gluten-free

Ingredients

Method