Flautas / Taquitos are a wonderful dish. My Mother-n-law makes the best flautas I have ever ate. When she makes them, I indulge in some Mexican goodness. Honestly they are not hard to do, but it can take some time if you are making for a lot of people. But the end results are fantastic and delicious. Flautas and taquitos are very similar, but the flautas are smaller compared to taquitos. Mexicans actually refer to Taquitos as small burritos, so honestly its a multi used term in the US. In reality it is Flautas for the recipe name. Just a fun fact.
3lbs Beef roast/chuck roast/ round roast 1 onion half chopped other half to cook with the beef 1/2 cup cilantro chopped chopped cabbage for topping 4 garlic clove to cook with the beef 3 garlic cloves for the salsa 3 Roma tomatoes 1 jalapeno corn tortillas firm tortillas for making tacos. Not the soft corn tortillas 2 tbsp beef bullion or beef stock cotija or Anejo cheese for topping Avocado
In a pot heat up some water, add your beef, beef stock or bouillon, 3 garlic cloves and half an onion.
Cover and slow cook for a couple of hours. Until the meat is tender to easily shred. This can be done in a crock pot on high for 4 hours. This can also be done in an instant pot cooked for 1 hour and naturally released once done.
While the beef is cooking, prep your cabbage, cilantro, and onion half for topping. Make the salsa blending Roma tomatoes with a boiled jalapeno, along with 2 garlic cloves. After blending season with salt to taste. Add water boiled jalapeno if you want it runny. Once the beef is tender and easily shred-able, shred the meat.
Heat up the tortillas in the microwave in the bag for 2 1/2 minutes and fill with the beef and roll. Use a tooth pick to hold the flautas in place.
Fry in oil heated up to 350 degrees for a couple of minutes until golden brown and crispy.
Top the flautas with salsa, cabbage, avocado slices, cilantro, chopped onion and queso. Squeeze of a lime or lemon