These Mexican Mini Beef Flautas with Avocado Cream are so delicious! Perfectly crispy on the outside with a savory beef filling on the inside and served with an avocado cream sauce.
Mini Flautas de Carne de Res con Crema de Aguacate
Mexican Mini Beef Flautas with Avocado Cream
Last weekend I made these fabulous Mexican Mini Beef Flautas with Avocado Cream and let me tell you, yummy!! Oh my goodness, they were just so good! More like heavenly. This my foodie friends is another Mexican appetizer you will want to make often. They are just too good! But don’t take my word for it…make this one for sure.
So, I had a friend over last weekend and I asked him if he wanted some flautas. This is how it went:
Me: “John, want some flautas?” I just cooked a chuck roast and was thinking about making some flautitas”
John: “Cathy, my dear, have I ever said no to any of your cooking?” “Come on woman, of course I do, can I help you, where do we start?”
I gave him a look and smiled 🙂
John: “BTW, Dos Equis on the menu too?!”
Me: Yes my dear, yesss!
(Just wanted to share that with you!!😊 )
What is a Flauta?
Firstly the word flauta, translates to flute. So flautas is plural for flutes 🙂 Wonder why they are called flautas? 🙂
So what is a flauta? A flauta is a corn tortilla (or a flour tortilla) wrapped around a savory delicious filling. You can make these with beef, pork, chicken, shrimps, crabmeat, lobster or whatever your hearts desire. But mostly you see shredded beef flautas and chicken flautas (flautas de pollo) on a Mexican Restaurant’s menu.
Flautas are also a lot like taquitos, except taquitos are usually smaller in size. Here is my version of a taquitos recipe.
Most restaurants also serve flautas with a dip and pico de gallo. As a matter of fact, I have never been to one that didn’t serve it with a dip or pico de gallo. I particularly love my flautas with guacamole, creamy chipotle sauce or avocado cream and of course pico de gallo.
You can also top the flautas with some shredded cabbage, chopped tomatoes, onions and chopped cilantro for even extra yumminess.
So How to Make Flautas…
In particular these tasty, savory Mexican mini beef flautas with avocado cream.
The process is very simple…
First rinse the beef chuck and cut into 2 inch cubes
Add all the beef, spices and a quartered onion to a large pot with enough water to cover meat. Cook over medium heat for 2 hours.
After 2 hours, the meat will start to fall apart or you could further shred it with 2 forks if you like.
Now the beef is almost ready for our flautas! Need to make the tomato sauce with spices and then we will be ready to prepare our flautas!
SAUCE FOR FLAUTAS
In a blender or food chopper, add tomato sauce with chili powder, cayenne pepper and chipotle pepper/s. Blend all together. Add the sauce to the cooked beef. Now follow step 3 in recipe. After step 3 the beef is ready for the flautas.
Follow Step 5 of recipe instructions
Follow step 6 of recipe instructions
Go back to step 4 to make avocado cream
Follow Step 7 and 8 of recipe instructions
Now ENJOY these delicious Mexican Mini Beef Flautas with Avocado Cream!
Stayed tuned for my chicken flautas, flautas de pollo! In the meantime, check out this chicken flautas recipe from Charbel at My Latina Table. Absolutely delish!
Full recipe below ↓
Mexican Mini Beef Flautas with Avocado Cream
- 2 Lbs beef chuck cut into 2 to 4 inch cubes
- 2 onions
- 5 garlic cloves
- 2 teaspoons salt
- 1/2 teaspoon cumin
- 1 bay leaf
- 1 fresh jalapeno seeded, deveined and chopped, can wear latex gloves if you're concerned of touching your eyes
- 2-3 cups romaine or iceburg lettuce shredded
- vegetable oil for frying
- 18 corn tortillas
- 1 ripe avocado cut in half, remove pit, remove flesh
- 1 container 4 ounces sour cream
- 2 Tablespoons fresh lime juice
- salt to taste
SAUCE THAT'S ADDED TO BEEF
- 1 teaspoon cayenne pepper
- 1 tablespoon chili powder
- 1-2 chipotle peppers in adobo sauce found in the international aisle in supermarket
- 1 cup Goya tomato sauce or any other latin tomato sauce
- Quarter 1 of the onions. Mash 2 of the garlic cloves with back of a knife.In a large saucepan, add the cubed beef, garlic, onion, cumin, salt and bay leaf. Add enough water to cover (can use beef or chicken stock) and bring to a boil.
- Lower temperature, cover pot and simmer for 2 hours or until tender. Check periodically to make sure there still is enough water in pot, if not, add a little more.
- In a blender or food chopper, add tomato sauce with chili powder, cayenne pepper and chipotle pepper/s. Blend together. This sauce will be added to the cooked beef.
- Chop the other onion and jalapeno. Saute in the same pot with cooked beef.
- Add sauce and stir together over medium heat.
- Add about a cup of water if needed, stir mixture and cook for another few minutes until all flavors come together.Beef is ready for flautas.Note: If beef is still in large chunks and not fully fallen apart, use two forks to shred beef.
- Mash avocado with fork. Add sour cream, lime juice and salt to taste. Refrigerate while you get flautas ready and fry.
To Warm the Corn Tortillas
- Preheat oven to 350 degrees (175 degree Celsius)Next, take your 18 tortillas and divide them into 3 stacks of 6 tortillas each and wrap in aluminum foil. Place in oven for about 5-7 min.
Once warm, they will be pliable and easy to make into flautas (you can also put in microwave for a few seconds).
- Add about 2 tablespoons of beef filling down the center of each tortilla. Roll and wrap, covering filling.
- You can secure tortilla with a wooden toothpick or keep seam side facing down until ready to fry. Continue this process for all tortillas.
- Fry in about an inch of vegetable oil, turning over once or twice until golden brown and crispy.Drain flautas on paper towels to remove excess oil.
- Lay a bed of romaine or Iceberg shredded lettuce on a platter and lay flautas around platter with avocado cream sauce in center.Serve immediately. Enjoy!
Don’t forget to leave me your comments!