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Shredded Beef Flautas-Flautas Tipo Romero Rubio

Course Main Course
Cuisine Mexican
Servings 4 Servings
Author Sonia

Ingredients

Ingredients

    For Brisket

    • 2 pounds brisket or flank steak
    • carne asada seasoning your choice
    • oil
    • 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

    Instructions

    Directions

      For Brisket

      1. Season the brisket on both sides with carne asada seasoning.
      2. Preheat 2-3 tablespoons of oil in a large skillet at medium heat.
      3. 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.
      4. Sear the brisket in the hot oil for 4-5 minutes per side. Transfer to the pressure cooker.
      5. 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.
      6. 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.

      For Tortillas

      1. 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.
      2. Get your tortilla press ready, by lining it with 2 pieces of plastic from a clean grocery bag or ziploc type bag.
      3. Preheat comal or griddle pan to medium heat for 5-6 minutes.
      4. 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.
      5. 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!

      Recipe Notes

      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!