Flautas de Birria (Crispy Rolled Birria Taquitos)
Rolled corn tortillas stuffed with birria beef and cheese, fried until crisp and served with guacamole and consomme.
Made with Classic guacamole and Birria adobo and consomme and Corn tortillas from masa harina. Make a batch of the base first, then this takes minutes. Skip to the method
- Time3 hr 30
- LevelMedium
- Costabout £3.84 a head
- Oven160°C (140°C fan)
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
Tick what you need to buy. It goes on your shopping list.
Method
- 1
Heat the oven to 160°C (140°C fan). Put the beef and salt in a casserole with 400 ml of your ready made birria adobo and consomme (see the base recipe) and the water. Cover and cook for 2 hours 30 minutes until the beef shreds.
150 min - 2
Shred the beef. Strain the liquid, skim off the fat and warm it for dipping. Mix a few spoonfuls through the beef.
- 3
Warm the tortillas in a dry pan or covered in the microwave for 30 seconds so they bend without cracking.
- 4
Spoon some beef and cheese along one edge of each tortilla and roll up tightly. Secure with a cocktail stick.
- 5
Heat the oil in a frying pan over a medium heat. Fry the flautas, seam side down first, for 2 to 3 minutes a side until golden and crisp. Drain on kitchen paper.
6 min - 6
Remove the cocktail sticks. Serve with your ready made guacamole (see the base recipe), the onion, coriander and cups of broth.
Tips
- Heat the oil until a cube of bread browns in 30 seconds. Too cool and the flautas turn greasy.
- Fry in batches. Crowding the pan drops the oil temperature.
- For a lighter version, brush with oil and bake at 200C (180C fan) for 20 minutes, turning once.
- Roll them tightly so the filling does not fall out.
Storing and freezing
Keep the beef in the fridge for up to 3 days. Fry the flautas fresh. Leftover flautas keep for 1 day in the fridge and reheat in a hot oven until steaming hot all the way through.
Questions
What is the difference between flautas and taquitos?
In Mexico flautas are long, tightly rolled and fried; taquitos are shorter. In the US the names are used almost interchangeably. Both are crisp rolled tortillas.
Can I bake flautas instead of frying?
Yes. Brush with a little oil and bake at 200C (180C fan) for 20 minutes, turning once, until golden and crisp.
Can I freeze them?
Yes. Freeze unfried rolled flautas on a tray, then bag them. Fry or bake from frozen, adding a few minutes, until steaming hot all the way through.
More made with classic guacamole
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.