Beef flautas, taquitos or tacos dorados…love them all. A simple, but classic Mexican recipe. When I was young, shredding the beef was not my favorite job, but I was able to taste test as I went along, lol!! When we prepared these at home, there would always be a freshly blended tomatillo avocado salsa and a side of rice.
Did I Mention I am Having A Blast Revisiting Some Of My Old Recipes?
I am gathering recipes that are inspired by mom and I could not forget this one. I wonder if she she knew that I was eating the cooked shredded beef when she put me in charge of shredding it? Oh, My! I am adding new photos and a video to the post. Above the new photo and below, the older photo. I am thankful to be able to continue to learn and grow doing what I love.
My Favorite Part Of Mexican Food Are All The Garnishes!
You will often see flautas/taquitos topped or garnished with as little or as two toppings or much as 6 toppings. My favorite garnishes were, and still are the tomatillo avocado salsa and crumbled Mexican cheese. . I just cannot enjoy taquitos without that salsa or at least some guacamole. This was and still is one of my go to recipes to prepare for parties, game night or just because. They can be prepared ahead of time and can also be frozen for a future meal or snack.
Classic, Simple Mexican Recipes That Remind Me Of Home!
Mom cooked at least 6 days a weeks. Sometimes day and night. I never was able to ask her if she enjoyed cooking, to be honest. I like to believe that she did. Everything she prepared, she did it with so much love.
Served with Tomatillo Avocado Salsa. Click onto picture to see full recipe on site.
Homemade Warm Corn Tortillas Work Best!
In the past, I used store bought corn tortillas for my taquitos. As I learned more about preparing corn tortillas using masa harina (maseca), I learned how that freshly prepared warm corm tortilla was so soft and flexible! You could add your filling while the tortillas are still warm and roll them tight. I place them in a dish side by side, seam side down and let them air dry while I finish prepping and warming the oil. Works for folded tacos dorados too! As long as your filling is cool and doesn’t have a lot of sauce or broth.
Some Tricks I Learned A Long The Way!
After you fill and roll the taquitos, let them sit at room temperature for 30 minutes. This will dry out the tortillas slightly and yield a super crispy flautas. Not crazy about using toothpicks? When frying, place taquitos seam side down and close together for a few minutes while frying. This should seal them well enough so that when you turn them, they will stay closed. I have seen a method where they mix flour and water to make a paste. They brush this paste on the edge of one side of the tortilla to keep it from opening while frying. I have not tried it yet! But, I will!
New Photo Today, May 11, 2023 Above. Older Photo Below. I love both!
I like to serve them simply, with a side of Mexican Rice. Click onto picture to see full recipe on site. Adding any vegetables to your rice is optional. Mom would add peas and carrots when available.
I also love a chunky guacamole or salsa verde on my taquitos!
Here is a variation of a fresh green salsa.
For Chile Verde Salsa
6 roasted and peeled Anaheim or New Mexico peppers
1/4 cup cilantro
juice of 1 to 2 key limes
Salt to taste
Roughly chop the roasted green chiles, jalapeños, tomatillos and cilantro. Transfer to blender, add lime juice and salt to taste. Pulse to blend until desired consistency, cover and set aside.
Beef Taquitos, Fautas, Tacos Dorados!
- 1 1/3 lbs. chuck roast if using flank steak, slice it into thirds
- 2 quarts Water
- 1/2 medium onion
- 4 cloves of garlic
- 2 bay leaves
- 1 1/2 tsps. Salt
- 18 corn tortillas
- 2 1/2 cups Canola or vegetable oil for frying
Tomatillo Avocado Salsa
- 1 large Ripe Avocado
- 4 medium Tomatillos husk removed and washed
- 2 small Serrano Peppers stems removed
- 1/4 small white onion
- Large handful of cilantro, washed
- Juice of 1 large lime
- 3/4 c cold water
- Salt, to taste
- In a medium pot, cover the beef with water and season with 1½ tsps. of salt, onion, garlic, and bay leaves. Bring to a simmer at medium heat. Continue cooking the beef until it shreds easily with two forks. This could take up to 1 hour. When ready, remove beef from the water and shred while meat is still warm. Set it aside.
- While the beef cooks, prepare the avocado salsa. Add all the ingredients to the blender. Blend on high until smooth and creamy. Transfer to serving dish and cover directly with plastic wrap. Keep chilled until ready to serve.
- Brush the tortillas lightly with oil on each side. Stack the tortillas and place them into a plastic storage bag. Fold the top of bag down, do not seal, and microwave on high for 1 minute.
- Take about 2 tablespoons of beef and fill the softened tortilla on the side closest to you. Roll as tight as you can and set seam side down. Repeat until all tortillas are filled. If you are using toothpicks, you can secure three taquitos together, seam sides touching, side by side. Pierce through with two toothpicks towards the center spaced 1 ½ inches apart.
- In a medium skillet, preheat 2 1/2 cups of oil for 5 to 7minutes at medium heat. Fry 5 to 6 taquitos at a time, but don't overcrowd the pan. Fry for a few minutes per side or until golden and crispy.
- Line a bowl with paper towels and transfer the taquitos in a standing position into bowl to drain. Serve with lettuce, avocado salsa, crumbled Mexican cheese, Mexican crema, and a side of Mexican rice.