Shredded Brisket Flautas~ Flautas Estilo de La Romero Rubio

Flautas Estilo de La Romero Rubio-Shredded Brisket Flautas

What happens when you are not even fully awake, waiting for the coffee to brew at 5 a.m. and you watch food videos on You Tube? This happens! Flautas Estilo de la Romero Rubio. These shredded brisket flautas are adapted from a popular restaurant in Mexico that prepares these giant size beef flautas.  The big question I get all the time, “are they taquitos, flautas, tacos dorados?” Yes! All of the above! I grew up with Mom’s tasty shredded beef taquitos. Then the next time she prepared them she would call them flautas, lol! It’s all good. Just in case you didn’t know already, flauta is the Spanish word for flute. Make sense, right? Look like the most delicious flute ever! I started off creating a picture collage for the post. But you really cannot get the feel of these flautas unless you see close up. So here it is, finally. I have been wanting to blog about these for a few months now. If you get a chance, look up Flautas de La Romero Rubio on You Tube. Don’t watch while you are hungry though, ha, ha!  I broke down the recipes individually for easy reading. #foodieforlife #flautasdelaromerorubio 

p.s. this is a long blog post, ha, ha, ha! Enjoy the pictures. And remember to double the tortilla recipe!

Flautas Estilo de La Romero Rubio-Shredded Brisket Flautas

The original salsa served on these flautas is salsa verde, but feel free to garnish how you like.

Beef Brisket in the Pressure Cooker

Brisket For Shredded Beef Flautas

Pressure Cooker Method: Below is the Slow Cooker Recipe, No Worries.
2 pounds brisket or flank steak
carne asada seasoning, your choice
2 cups water
2 cloves garlic, smashed
1/2 onion
2 bay leaves
2 teaspoons beef bouillon powder
2 tablespoons Maggi sauce
1 teaspoon peppercorns

You will also need one onion, sliced in half.



Season the brisket on both sides with carne asada seasoning.

Preheat 2-3 tablespoons of oil in a large skillet at medium heat.

To the bottom of the pressure cooker, sliced onion, add the beef broth or water, garlic, onion, bay leaves, bouiilon, maggi and peppercorns. Turn heat to medium/low.

Sear the brisket in the hot oil for 4-5 minutes per side. Transfer to the pressure cooker.

Secure and lock the lid. Turn heat to high. When it comes up to pressure and the safety valve locks wait for the steam release knob to begin to rotate. As soon as it does, turn heat down to medium/low and set your timer for 1 hour.

When time is up, carefuuly move cooker off of the heat. When the safety valve unlocks, remove brisket onto board. It will shred alot easier if you do this while the brisket is hot. Using two forks, finely shred the brisket. Cover and store until ready to use.


Slow Cooker Method For Brisket

Season and sear the brisket as instructed above. To the bottom of the slow cooker, you will add all the same ingredients listed above. Except that you will increase the water to 4 cups and the bouillon to 4 teaspoons.  Cover and cook on low for 6-8 hours or on high for 4 hours. It’s done when you can easily pull and shred the beef with two forks.


Salsa Verde-Tomatillo Salsa

Salsa Verde-Tomatillo Salsa

Salsa’s~ Cooked, Dry Roasted and Fresh!

Corn Tortillas for Flautas


Large Oval Tortillas For Flautas

1 1/2 cups masa harina
salt to taste
1 1/8-1/4 cup hot water

This recipe will yield 9 tortillas that weigh about 1.6 ounces each. Double the recipe for more than 9 flautas!

Combine the masa harina and salt in a bowl. Gradually mix in the water until dough forms. Roll 9 equal masa balls and flatten them slightly. Transfer to a plate and cover with plastic wrap.

Get your tortilla press ready, by lining it with 2 pieces of plastic from a clean grocery bag or ziploc type bag.

Preheat comal or griddle pan to medium heat for 5-6 minutes.

When ready, take one masa ball and shape it into an oval shape. Place it in between the lined tortilla press and press once. Take the tortilla out with the plastic and place it on a flat surface. Use a rolling pin to gently roll up and own to extend the length of the tortilla. And still keeping it in an oval or egg shape.

Peel plastic off and gently place onto hot comal. You should hear a sizzling sound right away. If you do not, the comal is not hot enough. Cook the tortilla just until it becomes loose and can easily be fliped over. Flip and cook for 20 seconds. Flip and gently press around the edges. This will, most times, cause the tortilla to inflate. As soon as it does, transfer tortilla to a pot lined with a towel. Cover with towel and then with a lid to the pot. The steam created will soften the tortillas and make them more flexible! Love it!

Flautas Estilo de La Romero Rubio-Shredded Brisket Flautas

Ok, so now that you prepared your brisket, tortillas and salsa, let’s make some delicious flautas!!

Flautas Estilo de La Romero Rubio-Shredded Brisket Flautas

You Will Need
Oil for frying, about 2 cups
12 or more oval tortillas
shredded beef from 2 pound brisket
shredded lettuce
salsa verde
mexican crema
cotija cheese, optional
jalapeños en escabeche(pickled jalpeños)
Hope You Are Hungry!

After tortillas are made, lightly fry them for a few seconds per side in shallow preheated oil. Place tortillas in between foil paper and let them cool for just a minute or two.

Preheat the 2 cups of oil in  a large skillet for 5-6 minutes or until temperture reaches 360 degrees F.

Fill each tortilla with about 2 1/2 tablespoons of shredded beef. Roll, but not real tight. Secure with a toothpick

Fry 3-4 flautas at one time for about 3-4 minutes, turning as needed. Once crispy, but not too crispy, transfer them to a bowl lined with paper towels. Stand them up, so the oil drains out of the bottoms.

When you are done frying, carefully remove the toothpicks. Open the flautas at the seam and stuff it with lettuce. Add more shredded beef on top of lettuce, then salsa, then crema. If using cotija cheese, sprinkle, to taste! Eat! The flautas are big and very filling! Satified that craving. This is what happens when I watch food videos on YouTube, Lol!


Corn Tortillas For Flautas


Someday I will have real fresh ground masa for tortillas! But for now the masa harina works wonders!

Wooden Tortilla Press

I absolutely love the wooden tortilla press compared the traditional metal press. I ordered this online through MexGrocer out of San Diego. Great customer service!

Corn Tortillas For Flautas

Gently press as you get to the ends of tortillas. If you press to hard, the tortilla will be too thin and it may not come off the plastic easily.

Corn Tortillas For Flautas

Corn Tortillas For Flautas

For years I was using a plastic storage bag to line my press and it worked ok, but sometimes the tortilla would stick. I saw on a video how they were using a t-shirt bag from the grocery store, so I tried it! I washed the bag gently and let it dry first. It works so much better!!! No sticking!

Corn Tortillas For Flautas

I use a cast iron comal with a very light coat of oil to cook my tortillas

Corn Tortillas For Flautas

Not only for flautas, these oval shaped tortillas make an impressive taco dorado(crispy taco) or folded quesadilla!

Shredded Brisket Flautas


If you are not up to preparing your own tortillas, take two store bought tortillas. After you fry to soften them, overlap them enough to make a longer flauta. Roll and secure with two toothpicks. Fry as directed. They make break more when you try to stuff them.Shredded Brisket Flautas-Flautas Estilo de La Romero Rubio

The fresher the tortillas are, the easier they wil roll without tearing. I always secure them with a toothpick.

Shredded Brisket Flautas-Flautas Estilo de la Romero Rubio

Give the flautas some room while you fry them. So fry 3-4 at a time.

Flautas Estilo de La Romero Rubio

I wanted you to see them before everything was added, Lol! Gently open them and stuff that lettuce in!

Flautas Estilo de La Romero Rubio


Flautas Estilo de La Romero Rubio

The second time I prepared the flautas, I charred the tomatillos and chiles in the salsa recipe on the comal. Whichever you prefer, it’s up to you. 


Flautas Estilo de La Romero Rubio-Shredded Brisket Flautas




Heading South With Rumba Meats

Mexican Aprons

One of the most important things that I learned from my parents is that hard work pays off! A true passion and dedication for to the work you do helps too. Now and then through out ones life you come across individuals that share the same passion and dedication. After 20 years, I left world of retail. I made the decision to pursue and learn more about my true passion, cooking! After learning the basics on how to use a computer, I was introduced to the social media world. After the first 6 months, I was lucky enough to stumble upon the Hispanic Kitchen site. The site encouraged everyday cooks like me to share our story and family recipes. One thing led to another. With alot of hours and days spent cooking, photographing and blogging, my hobby turned into a real job! I am currently still happily developing recipes and blogging on the Hispanic Kitchen

In the beginning, I researched many other food blogs, especially the ones written by Latina bloggers. I knew I had found exactly where I needed to be. I had so many stories and recipes to share. In my search I came across these photos of some of the most amazing salsa recipes I had ever seen. They reminded me so much of home with all the same ingredients my family cooked with. I just had to know who this wonderful food blogger was. Her name was Mely Martinez and her food blog was named Mexico In My Kitchen

The more I read her recipes, the more I was inpired. Mely takes the time to really research the history of the traditional and authentic dishes of Mexico. After trying many, many recipes and blogging about them, I found that the one’s that my followers connected most with were the family recipes and more traditional recipes.  And this led me back to Mely. She rarely veers much from her true passion, which is authentic and traditional Mexican food. From that moment I knew that I had to stick with what I loved.   

And this leads me to today, February 11, 2017. Soon, I will be traveling to Dallas, Texas to meet Mely in person. I have the wonderful opportunity to work with Rumba Meats  once again and I am so excited. I will be arriving in Dallas on February 19th. And I will be heading to Mely’s home on the morning of February 20, 2017. So excited! I will be sharing blog post on Facebook, instant stories on Instagram and the most exciting(and scary), live video on Facebook! How does my hair look? Lol! Like I said, it’s exciting and a great opportunity to meet Mely, who I have admired for a few years now. While in Dallas, Mely will be preparing one of her signature and traditional dishes using the delicious Rumba Meats product. I can’t wait! So make sure you follow Mexico In My Kitchen and Rumba Meats Website, Rumba Meats Facebook, and Rumba Meats Instagram for all the exciting moments coming!

Mexico In My Kitchen-Mely Martinez


Mely Martinez

La Piña en La Cocina


FOLLOW ME ON INSTAGRAM! La Piña en La Cocina Instagram

FACEBOOK! La Piña en La Cocina Facebook

Mi Casa es Su Casa


Costillas de Puerco Al Horno (Oven Roasted Pork Ribs)

Costillas de Puerco-Pork Country Ribs

This recipe for Costillas de Puerco is my best memory of how my Mom would prepare them. My only addition to her version is the chile ancho powder that I preseason the ribs with. Other than that, it’s pretty much the same. She prepared them in the oven always. Just know that all ovens may vary as far as cooking times. Check for tenderness after the third hour. They should be very easy to pull apart and falling off the bone. But also know that the leaner sections of the rib that have less fat will cook up to be more firm. The current recipe on the blog is for a braised, stove top version of this recipe. I will often use that recipe when I need the meat for filling a small batch of tamales. Or simply when I just want to cook without having to use the oven. This meat is excellent for tacos. Traditionally, we would enjoy it with fresh, homemade flour tortillas, rice and beans. I had no beans on this day and didn’t want to wait to cook any! Lol! The chopped meat also makes a heck of a Tex Mex pizza!! I will preparing one today with my leftovers! Buen Provecho! #costillasdepuerco #momsrecipes #mexicanfood 

Costillas de Puerco-Pork Country Ribs

Costillas de Puerco en Chile Colorado-Red Chile Oven Roasted Pork Ribs

Yields 8-10 Servings


4 pounds of bone-on or boneless country style ribs (I find the bone-on ribs to be more flavorful)
8 chile ancho, stems and seeds removed
3 cloves of garlic
2 teaspoons of chile ancho powder
2 teaspoons of garlic powder
2 teaspoons of cumin
2 teaspoons black pepper
1 teaspoon Mexican oregano
Salt to taste


Combine dried chile ancho pods in a pot with enough water to cover. Cover with lid and bring to a boil. Reduce to a simmer and cook for 8 minutes. Remove from heat and let sit for 15 minutes.

In a small bowl, combine chile ancho powder, garlic powder, 1 teaspoon cumin powder, black pepper and kosher salt to taste. Stir to combine. Use this rub to cover the ribs evenly, set aside.

Preheat oven to 375 degrees and when ready, transfer ribs to a deep baking dish, add 1 cup of water, cover with foil and bake for 1 1/2 hours.

While the ribs are cooking, drain the dried chile ancho, transfer to a blender, add garlic cloves, 1 teaspoon of cumin, 1 teaspoon oregano, salt and pepper to taste. Add just enough water (about ¾ cup)to make a smooth paste. Taste for salt.

After ribs have cooked for 1 1/2 hours remove from oven and add chile ancho sauce right over the top of ribs.

Cover the ribs and roast for another 60-90 minutes or until they are easy to pull apart with a fork. Transfer to a serving dish and ladle all the sauce over the top.

This meat is excellent all by itself, but typically used to make tacos or burritos. Variation, you can add barbeque sauce and serve it as chopped pork.

Costillas de Puerco-Pork Country Ribs

Costillas de Puerco en Chile Ancho-Oven Roasted Red Chile Pork Ribs

Embracing my Mexican heritage and sharing all the wonderful flavors, colors and foods I grew up with. Join me on this journey as I also learn new foods and cooking techniques. Dedicated to my parents Ramiro and Blanca.

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