Flautas de Res con Salsa Verde (Crispy Beef Flautas)
Shredded barbacoa beef rolled tight in corn tortillas and fried crisp, drizzled with green sauce, crema and cheese.
Made with Green enchilada sauce and Corn tortillas from masa harina and Barbacoa beef. Make a batch of the base first, then this takes minutes. Skip to the method
- Time45 min
- LevelMedium
- Costabout £2.96 a head
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Estimated nutrition per serving
- 1101kcal
- 46.7gcarbs
- 7.5gof which sugars
- 82.8gfat
- 30.6gsaturates
- 42.2gprotein
- 4.8gfibre
- 3.7gsalt
A rough estimate worked out from the ingredients, for the serving size above. It is a guide only and not medical advice. If you count carbs or manage diabetes, check with your own tools and your care team.
Ingredients
Tick what you need to buy. It goes on your shopping list.
Method
- 1
Warm the tortillas for 10 seconds each in a dry pan or microwave so they are pliable. Keep them covered with a cloth.
- 2
Put about 2 tbsp of your ready made barbacoa beef (see the base recipe) along one edge of a tortilla. Roll up tightly and secure with a cocktail stick. Repeat with the rest.
- 3
Heat the vegetable oil in a deep frying pan to about 180C, or until a cube of bread browns in 30 seconds. Never leave hot oil unattended.
- 4
Fry 3 to 4 flautas at a time, turning, for 2 to 3 minutes until golden and crisp all over. Drain on kitchen paper and remove the cocktail sticks.
3 min - 5
Meanwhile warm your ready made green enchilada sauce (see the base recipe) until steaming hot.
- 6
Arrange the flautas on plates over the shredded lettuce. Spoon over the green sauce and soured cream, then top with the queso fresco and radish.
Tips
- Roll tightly and do not overfill, or the flautas split in the oil.
- Fry at a steady 180C. Too cool and they soak up oil, too hot and they scorch before the beef is hot.
- To bake instead, brush with oil and bake at {t220} for 15 to 18 minutes, turning once.
Storing and freezing
Best eaten fresh. Cool leftover flautas within 2 hours and keep in the fridge for up to 2 days. Reheat in a hot oven until crisp and steaming hot all the way through.
Questions
What is the difference between flautas and taquitos?
They are very close. Flautas are traditionally made with larger flour or corn tortillas and look like flutes. Taquitos use smaller corn tortillas. In practice the names are used interchangeably.
Can I use chicken or pork?
Yes. Shredded chicken or carnitas both work and are widely used. Keep the filling fairly dry.
Can I air fry them?
Yes. Brush with oil and air fry at 200C for 8 to 10 minutes, turning once, until golden and crisp.
More made with green enchilada sauce
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.
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