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Beef Flautas

This traditional Mexican flautas recipe is one of my favorite dishes to make for my family. The spices and onion give the meat so much flavor!—Maria Goclan, Katy, Texas
  • Total Time
    Prep: 1 hour 20 min. Cook: 5 min/batch.
  • Makes
    20 flautas


  • 2-1/2 teaspoons canola oil
  • 2 pounds fresh beef brisket
  • 2 medium onions, chopped
  • 2 medium green peppers, chopped
  • 2 cups water
  • 1 teaspoon salt
  • 1 teaspoon dried oregano
  • 1 teaspoon dried marjoram
  • 1 teaspoon pepper
  • 20 corn tortillas (6 inches), warmed
  • Oil for deep-fat frying
  • Optional toppings: guacamole, sour cream and salsa


  • In a Dutch oven, heat oil over medium heat. Brown brisket on all sides. Add onions, peppers, water and seasonings. Bring to a boil. Reduce heat; simmer, covered, 1 to 1-1/2 hours or until meat is tender.
  • Remove meat; cool slightly. Shred meat with 2 forks. Drain onion mixture; add to meat. Spoon 1/4 cup beef mixture down the center of each tortilla. Roll up and secure with toothpicks. In a cast-iron or electric skillet, heat oil to 375°. Fry flautas, in batches, for 1 minute on each side or until golden brown.
  • Drain on paper towels. Remove toothpicks. If desired, serve with toppings.

Test Kitchen Tips
  • Oregano comes in two types. The sweet Mediterranean one is often simply labeled oregano. It belongs to the mint family. Mexican oregano, a member of the verbena family, has a more intense flavor and citrusy notes.
  • Canola oil is high in monounsaturated fat, a type that helps to decrease blood cholesterol levels, and low in saturated fat, which can increase blood cholesterol. Olive oil would also taste great in this recipe and has the same healthy-fat properties.
  • Try all of these authentic Mexican food recipes.

  • Editor's Note
    This is a fresh beef brisket, not corned beef.
    Nutrition Facts
    1 flauta: 162 calories, 8g fat (1g saturated fat), 19mg cholesterol, 145mg sodium, 12g carbohydrate (1g sugars, 2g fiber), 11g protein.

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