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pickled jalapeño shredded beef flauta recipe

Pickled Jalapeño Shredded Beef Flautas

Succulent slow cooker shredded beef flavored with cumin, oregano and pickled jalapenos are stuffed into corn tortillas to create the tastiest Texas flavored flautas.
Author Vianney Rodriguez


  • For shredded beef:
  • 3 pounds roast
  • 2 garlic cloves
  • 1 medium onion sliced in half
  • 2 teaspoon ground cumin
  • 2 teaspoon oregano
  • 2 teaspoons salt
  • 2 teaspoon pepper
  • 1 cup pickled jalapenos with liquid
  • 2 cups beef broth
  • For flautas:
  • 18 corn tortillas
  • Toothpicks
  • Vegetable oil for frying
  • To serve:
  • Shredded cabbage
  • Crema
  • salsa


  1. For Shredded beef:
  2. Place roast in slow cooker, add garlic cloves, onion, cumin, oregano, salt, pepper, pickled jalapenos, and beef broth. Cover and cook on low for 8 hours or until beef is fork tender. Once beef is fork tender, carefully remove beef to a cutting board, shred with two forks and set aside until ready to assemble flautas.
  3. For flautas:
  4. preheat oven to 200 degrees. Line a baking sheet with paper towels. Warm tortillas on a heated Comal until pliable, this makes for easier rolling. Fill each corn tortilla with shredded beef. Roll the tortilla up over filling tightly and secure with a toothpick. Repeat with remaining tortillas. Heat 2 inches of vegetable oil in a large skillet or Dutch oven over medium high heat until temperature reaches 375 degrees.
  5. Using tongs, carefully fry flautas in batches until golden brown, flipping halfway. Transfer the flautas to baking sheet lined with paper towels and place in warm oven to keep warm until all flautas have been fried.
  6. Serve warm, with shredded cabbage, salsa, and crema.