Slow Cooker Shredded Beef Flautas
Slow Cooker Shredded Beef Flautas, a Family Dinners / Kid Friendly beef recipe, ready in 480 minutes, serves 18 (2 Flautas per Serving).
Recipe Courtesy Of:
Cook Time: 8 hrs
Servings: 18 (2 Flautas per Serving)
Ingredients: 13
Ingredients
Optional ingredients:
Preparation
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Step 1
Place roast in slow cooker. Add garlic cloves, onion, cumin, oregano, salt, pepper, pickled jalapeños, and beef broth. Cover and cook on low for 8 hours or until beef is fork tender.
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Step 2
Carefully remove beef to a cutting board, shred with two forks and set aside until ready to assemble flautas.
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Step 3
Preheat oven to 200℉.
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Step 4
Line a baking sheet with paper towels. Warm tortillas on a heated Comal until pliable or place several in a microwave for 20 seconds wrapped in a damp paper towel. This makes for easier rolling.
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Step 5
Fill each corn tortilla with shredded beef. Roll the tortilla up over filling tightly and secure with a toothpick. Repeat with remaining tortillas.
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Step 6
Heat 2 inches of vegetable oil in a large skillet or Dutch oven over MEDIUM-HIGH heat until temperature reaches 375℉.
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Step 7
Using tongs, carefully fry flautas in batches until golden brown, flipping halfway.
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Step 8
Transfer the flautas to baking sheet lined with paper towels and place in warm oven to keep warm until all flautas have been fried. Serve warm, with shredded cabbage, salsa, and crema.
Nutrition Information
Nutrition information per serving: 640 Calories; 381.7 Calories from fat; 42.7 g Total Fat (11.6 g Saturated Fat; 17.5 g Monounsaturated Fat); 143.3 mg Cholesterol; 503.5 mg Sodium; 23.9 g Total Carbohydrate; 0.3 g Dietary Fiber; 38.3 g Protein; 3.4 mg Iron; 311.3 mg Potassium; 0.2 mg Riboflavin; 9.1 mg Niacin; 0.4 mg Vitamin B6; 2.7 mcg Vitamin B12; 8.4 mg Zinc; 33.9 mcg Selenium; 137.6 mg Choline.
This recipe is an excellent source of Protein, Niacin, Vitamin B6, Vitamin B12, Zinc, Selenium, Choline. It is a good source of Iron and Riboflavin.
Safe Handling Tips:
- Wash hands with soap and water before cooking and always after touching raw meat.
- Separate raw meat from other foods.
- Wash all cutting boards, utensils, and dishes after touching raw meat.
- Do not reuse marinades used on raw foods.
- Wash all produce prior to use.
- Cook steaks and roasts until temperature reaches 145°F for medium rare, as measured by a meat thermometer, allowing to rest for three minutes.
- Cook Ground Beef to 160°F as measured by a meat thermometer.
- Refrigerate leftovers promptly.
For more information on degree of doneness and other cooking tips.
For more information on safe food handling and beef safety.
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