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!
The original salsa served on these flautas is salsa verde, but feel free to garnish how you like.
Shredded Beef Flautas-Flautas Tipo Romero Rubio
- 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
- 1 onion sliced in half
For Large Oval Tortillas For Flautas
- 1 1/2 cups masa harina
- salt to taste
- 1 1/8-1/4 cup hot water
- 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.
- 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!
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.
This recipe will yield 9 tortillas that weigh about 1.6 ounces each. Double the recipe for more than 9 flautas!
Salsa Verde-Tomatillo Salsa
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
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!
Someday I will have real fresh ground masa for tortillas! But for now the masa harina works wonders!
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!
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.
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!
I use a cast iron comal with a very light coat of oil to cook my tortillas
Not only for flautas, these oval shaped tortillas make an impressive taco dorado(crispy taco) or folded quesadilla!
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.
The fresher the tortillas are, the easier they wil roll without tearing. I always secure them with a toothpick.
Give the flautas some room while you fry them. So fry 3-4 at a time.
I wanted you to see them before everything was added, Lol! Gently open them and stuff that lettuce in!
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.
Not up to preparing extra long corn tortillas at home? No worries! Just take to store bought corn tortillas and soften them for a minute in hot oil. Then overlap them to create an extra long flauta! After filling and rolling tightly, secure with toothpicks at the seems before frying.
Chicken Flautas in a warm Caldillo de Jitomate. Garnished with Mexican Crema and Cotija Cheese. Find the Caldillo recipe on the link below.