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–+ servings

Flautas Divorciadas

Flautas: Red flautas or green flautas...put your hands together and you have the beautiful Flautas Divorciadas 🥂
Servings: 6 servings
By: Nadia Aidi
A plate of crispy flautas, garnished with shredded lettuce, pickled red onions, crumbled cheese, and drizzles of sour cream. The taquitos are divided by a dual sauce presentation: spicy red salsa on one side and creamy green salsa on the other.
Prep 40 minutes
Cook 2 hours 15 minutes
Oven Method 3 hours 3 minutes

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
  • ¼ bunch cilantro
  • 3 cups water
  • 10 squirts maggi
  • 1½ 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 use avocado

Salsa Verde (green)

  • 8 tomatillos
  • ½ white onion, quartered
  • 2 garlic cloves with the peel on
  • 1-2 jalapenos, halved
  • 1 poblano, halved
  • ½ bunch cilantro
  • ¼ - ½ cup beef broth, reserved from meat
  • salt and pepper to taste

Salsa Roja (red)

  • 8 large campari tomatoes, halved
  • 1 large garlic clove
  • ¼ cup cilantro
  • ½ large white onion, quartered
  • 1-2 chile de arbol
  • ½ cup beef broth, reserved from meat
  • salt & pepper to taste

Toppings

Instructions

Flautas Filling

  • Cut your chuck into large chunks. Add salt and pepper to taste.
  • Pressure Cooker Method: 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.
  • Oven Method: Preheat your oven to 325℉. Sear the beef in a dutch oven until browned. Add garlic, onion, tomato, maggi, oregano, salt, water and cilantro. Bake 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 at least 1 cup for the sauce.
  • 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 minutes 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. You can 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. 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!

Nutrition

Calories: 629kcal, Carbohydrates: 76g, Protein: 40g, Fat: 21g, Saturated Fat: 8g, Polyunsaturated Fat: 3g, Monounsaturated Fat: 9g, Trans Fat: 1g, Cholesterol: 104mg, Sodium: 429mg, Potassium: 2039mg, Fiber: 13g, Sugar: 11g, Vitamin A: 1822IU, Vitamin C: 84mg, Calcium: 153mg, Iron: 7mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info