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Red sauce or green sauce? Now you don’t have to choose because I bring you Flautas Divorciadas! ‘Divorciadas’ is a common culinary term in Mexico 🇲🇽 It means served with both salsas, green and red and let me tell you, it does not disappoint.
Why You’ll Love Flautas
On one half, you have the red and smoky red salsa that has been made from simmering tomatoes 🍅, chile de arbol and other goodies. Then, on the other half, you have the tangy green salsa made from the ever popular tomatillos. Lastly, you have the star of the show, the crunchy outer shell that is stuffed with tender and juicy shredded meat and slow roasted to PERFECTION for hours! Plus, can we take a moment to just look at how BEAUTIFUL this dish is!?
How To Prepare Flautas
Flautas Filling
🔪 Cut your chuck into large chunks. Add salt and pepper to taste.
🥘 Sear the beef in your pressure cooker on all sides until browned. Add garlic, onion, tomato, maggi, oregano, salt, water and the cilantro. Set pressure cooker on high and cook for 75 minutes. You can also do it in the oven at 325°F for 3-3.5 hours.
🥔 While you wait on that, peel and boil your potatoes in salted water until fork tender. Strain and let them sit on the strainer to dry them out.
🍴 Strain the meat and make sure to reserve the broth. Remove the beef and shred with a fork.
🥣 Using a ricer, add the potatoes into the beef and mix well. Season to taste. I love Pegs Pink Seasoning Salt.
Salsa Verde (green sauce)
🫑 Add your salsa verde veggies to a baking sheet, add oil, salt and pepper and broil on high for about 12-15 minutes (tossing halfway through) or until charred and soft. Peel the poblanos and garlic and then blend everything with the 1/4-1/2 of the reserved beef broth from earlier as well as cilantro.
Salsa Roja (red sauce)
🌶️ Add all your red salsa verde ingredients to a saucepan with 1/2 cup of your reserved beef broth from earlier. Bring to a simmer for 8-10 min until everything is soft. Pour this all into a blender and blend until smooth.
Flautas
🫓 Pro Tip: Place your tortillas in the microwave so they are soft and pliable. Add the beef and potatoes to one corner of the tortilla and roll pretty tightly, placing seam side down so it stays rolled.
🔥 Fill a pan with oil, about 1 inch. Preheat to 325°F. You can either use a thermometer or put a wooden spoon in the oil to see if it starts bubbling around it. Fry your flautas, fold side down so it gets sealed and they keep their shape. Fry for about 3 minutes and flip them and continue to fry for another 3 minutes, until nice and golden. Should be about 5-7 minutes total.
🍽️ Watch my video at the end to see exactly how to plate. Serve the flautas over the red and green salsa. Top with lettuce, crema, queso fresco, pickled onions, salsa macha and lime. And that is it, subscribe for more!
Substitutions for Flautas
- If you have to cilantro soap gene feel free to just exclude the cilantro!
- If you like this but want something a little different, check out Pastel Azteca!
- If you can’t find Campari tomatoes, you can use grape or cherry instead. Just make sure to get enough to make up the size difference!
Variations for Flautas
- You can stuff these Flautas with your meat of choice! Shredded chicken breast or even a rotisserie chicken (skin off) would be a great variation to this recipe!
- If you’d rather just have regular flautas, you can always double the recipe for whichever side of the sauce you prefer and just stick to the one.
- For a healthier option, brush and coat the tortillas with olive oil, assemble as described in the recipe, place on a baking sheet covered in parchment paper seam side down and pop in the oven at 425°F for 8-11 minutes until golden.
🔥 Chef Nadia’s Tip 🔥
Make sure you fry your flautas fold side down first so it gets sealed and they keep their shape.
Recipes that Pair with Flautas
Common Questions
I use the Priority Chef Ricer that I bought on Amazon.
Make sure you fry your flautas fold side down first so it gets sealed and they keep their shape. I also use a great tool that I’ll link in the next question.
These are cooking tweezer tongs and they’re great. The ones I used in this video are the Tangoowal 12 inch Tongs.
You certainly can, The meat can be prepared ahead as well as the sauces. Just store them in airtight containers in the fridge and reheat before assembling. The actual assembly and baking should occur right before you eat these Flautas.
Flautas Divorciadas
Equipment
- 1 Pressure Cooker or a Dutch Oven (depending on which method you use)
- 1 baking sheet
- 1 blender
- 1 Potato Ricer
- 1 Skillet
Ingredients
Flautas Filling
- 2 lb chuck roast
- 1 yellow onion
- 1 campari tomato
- 1 garlic clove
- 1/4 bunch cilantro
- 3 cups water
- 10 squirts maggi
- 1.5 tsp Mexican oregano
- salt and pepper to taste
- 6 small yukon gold potatoes, peeled and cubed
- 16-20 corn tortillas
- oil of choice for frying, I used avocado
Salsa Verde (green)
- 8 tomatillos
- 1/2 white onion, quartered
- 2 garlic cloves with the peel on
- 1-2 jalapenos, halved
- 1 poblano, halved
- 1/2 bunch cilantro
- 1/4-1/2 cup beef broth
- salt and pepper to taste
Salsa Roja (red)
- 8 large campari tomatoes, halved
- 1 large garlic clove
- 1/4 cup cilantro
- 1/2 large white onion, quartered
- 1-2 chile de arbol
- 1/2 cup beef broth
- salt & pepper to taste
Toppings
- Crema
- Queso Fresco
- Pickled Red Onions
- Iceberg Lettuce
- Salsa Macha*
- Lime
Instructions
Flautas Filling
- Cut your chuck into large chunks. Add salt and pepper to taste.
- Sear the beef in your pressure cooker until browned. Add garlic, onion, tomato, maggi, oregano, salt, water and cilantro. Set pressure cooker on high and cook for 75 minutes. You can also do it in the oven at 325°F for 3-3.5 hours.
- Boil the potatoes in salted water until fork tender. Strain and let them sit on the strainer to dry them out.
- Remove the beef from the pot and shred. Strain the broth and reserve.
- Using a ricer, add the potatoes into the beef and mix well. Season to taste.
Salsa Verde (green sauce)
- Add your salsa verde veggies to a baking sheet, add oil, salt and pepper and broil on high for about 12-15 minutes (tossing halfway through) or until charred and soft. Peel the poblanos and garlic and then blend everything along with the reserved beef broth from earlier and cilantro.
Salsa Roja (red sauce)
- Add everything for the red salsa verde to a saucepan along with the reserved beef broth from earlier and bring to a simmer. Simmer for 8-10 min until everything is soft. Blend everything.
Flautas
- Place your tortillas in the microwave so they are soft and pliable.
- Add the beef and potatoes to one corner of the tortilla and roll pretty tightly.
- Fill a pan with oil, about 1 inch. Preheat to 325°F.
- Fry your flautas fold side down so it gets sealed and they keep their shape. Fry for about 3 minutes and flip them. Fry until nice and golden. Should be about 5-7 minutes total.
- Serve the flautas over the red and green salsa. Top with lettuce, crema, queso fresco, pickled onions, lime and that is it!
Video
Notes
- Check out my Salsa Macha Recipe!
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Thanks so much for the video…a couldn’t imagine how to lower the rolled flair as into the hot oil… and sure enough there is some cooking utensils that I don’t own. Looking for one now! I so appreciate your efforts on this site and find it very inspirational even if I don’t have the energy to make one every day. 🥰
I just added the link to the tongs that I used for this recipe to my common questions section if you want to know exactly where I got them. I’m glad you enjoyed 🤗