Shredded Beef Flautas

May 6, 2021

This recipe is meant to help create a quick flavor-packed weeknight meal when you use pre-cooked shredded beef (see recipe for Garlic Chuck Roast).

8-10 flautas

3 tablespoons avocado oil (or other cooking oil)

½ cup onions, diced

1 serrano pepper, diced

1 ½ cups shredded beef, cooked

1 teaspoon ground cumin

1 tablespoon chili powder

1 teaspoon garlic granules or powder

½ teaspoon Mexican oregano

½ teaspoon salt

¼ teaspoon black pepper

1 can (10 oz) diced tomatoes with jalapeño and cilantro, drained

1 tablespoon fresh lime juice

1 cup shredded cheese (cheddar, monterey jack, pepper jack or a mix will work)

8 almond flour tortilla (I love Siete!) or any other type of tortilla

Garnishes: shredded lettuce, tomatoes, green onions, olives, cheese, jalapeños, tomatoes, plain yogurt, sour cream or anything else that sounds good.

Heat a pan over medium high heat.  Add 1 tablespoon of avocado oil.  Add onions and serrano peppers.  Cook until onions begin to soften, about three minutes.

Add shredded beef, cumin, chili powder, garlic granules, Mexican oregano, salt, and black pepper.  Stir spices into beef mixture and cook for about 45 seconds.  Add drained tomatoes and stir into mixture.  Add lime juice and stir.

Turn off the heat.  Add cheese and stir into mixture.  Set aside to cool while you heat up your tortillas.

Heat up tortillas until warm and pliable.

Fill tortillas with 2 to 3 tablespoons of beef mixture and roll into cigar shape.

Heat a frying pan over medium high heat.  Add 2 tablespoons of avocado oil.  Once heated (about 2 minutes) add the flautas; you may need to do this in batches.  

Turn heat down to medium.  Pan fry flautas until golden brown on each side.

Serve with your favorite garnishes.


If you are not a fan of spice remove serrano chili from the recipe and use regular diced tomatoes.

Place warmed tortillas in a clean towel to keep them pliable.

When frying flautas leave room in between so they fry and don’t steam.


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