Shredded Beef Flautas aka Taquitos or Rolled Tacos

[6GRILLZNTN]

Dang those look awesome Chile! Great job!

Dave

 

[tx smoker]

Wow....seriously, WOW!! Another spectacular meal John. Just beautiful as always. Great job on the meal and on a gorgeous presentation.

LIKE!!
Robert

 

[chilerelleno]

Dang I don't think I'll ever understand Mexican food. It all sounds like the same ingredients just rolled differently. I will say that is one great looking plate. Excellent looking vittles John.

Point for sure
Chris

Thanks Chris.
Flautas or taquitos, some say flautas are flour and taquitos are corn tortillas.
Others will say that both are flautas and taquitos is simply a contrived gringo name.
The former is probably correct, flautas means flute, flute shaped.

These can be topped with anything and everything, whatever you desire.

Now if you stuffed them a little bit fuller and top them with an enchilada style sauce, well then you have enchiladas of course.

Now if you really want confusion, see how much the same dish can food varies by region in Mexico.
Lots of dishes named by region, flautas de Guadalajara.

 

[chilerelleno]

I've spent months at a time in Mexico, we're gonna have to agree to disagree on the quality of food down there. That country is a living petri dish and the waters that they fish are straight up nasty.

Yes sir, we're going to have to agree to disagree.
Granted you can find some highly questionable food in Mexico, but you can find the same here in the US.
Places I wouldn't feed my dog out of.
And vice versa with clean, high quality ,well prepared food on both sides of the border.

As for water quality and fishing again I will definitely have to agree to disagree, and say that you can find the same here.

 

[sawhorseray]

I make flautas quite often, use leftover beef, chicken, or PP to stuff them with. With flour torts I've found heating them in the microwave for about 12-15 seconds makes them more pliable when rolling and less likely to split. Corn tortillas take a dip into a pan of hot oil for a couple of seconds to keep from splitting on me. That gets messy and darned hot, which is why I most always go with flour. RAY

 

[chilerelleno]

Looks awesome Chile! I only ever had the frozen ones, never the real deal.

Like!

Wow....seriously, WOW!! Another spectacular meal John. Just beautiful as always. Great job on the meal and on a gorgeous presentation.

LIKE!!
Robert

Dang those look awesome Chile! Great job!

Dave

Much appreciated you guys, thank you.
I ate 2 out of the 5 dozen, I think I'm got the craving under control now.

 

[chilerelleno]

I make flautas quite often, use leftover beef, chicken, or PP to stuff them with. With flour torts I've found heating them in the microwave for about 12-15 seconds makes them more pliable when rolling and less likely to split. Corn tortillas take a dip into a pan of hot oil for a couple of seconds to keep from splitting on me. That gets messy and darned hot, which is why I most always go with flour. RAY

Ray, try steaming your corn tortillas, works great.
Wrap a couple dozen in a really damp hand towel and nuke them for 2-3 minutes,divide in half and flip the center to the outer, wrap and nuke again.
If they're nice and hot they'll be just as pliable as if dipped in hot oil.

I reserve the hot oil dip for when I'm making enchiladas cuz I think the bacon grease I use adds a ton of flavor.

 

[sawhorseray]

Thanks Chile, I like the flavor of corn torts, always just too messy for, I'll try this out for sure! RAY

 

[ososmokeshack]

I always dip corn in water and throw them on a flat top for a second. Makes them easy to work with without the mess.