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Crispy fried corn tortillas rolled with seasoned shredded beef and topped with fresh garnishes. These protein-packed flautas make a crowd-pleasing family appetizer or main dish.
Place the beef chuck roast in a large pot and add just enough water to cover. Add half the diced onion, garlic cloves, salt, black pepper, cumin, and oregano. Bring to a boil on high heat, then reduce to a gentle simmer. Cover and cook for 1.5-2 hours until the beef is very tender and shreds easily.
Remove beef from the pot, reserving 2 tablespoons of the broth for later. Shred the beef into thin strands using two forks while it's still warm.
In a skillet, heat 2 tablespoons of canola oil over medium heat. Add the shredded beef and remaining onion. Sauté for 3-4 minutes, then pour in reserved broth to keep mixture moist and flavorful. Remove from heat.
Wrap the corn tortillas in a damp kitchen towel and microwave for 45 seconds, or until soft and pliable. This ensures they won’t tear during rolling.
Spoon about 2-3 tablespoons of the beef filling onto each tortilla. Roll tightly and secure seam-side down. Heat remaining canola oil in a large skillet over medium-high heat (around 350°F). Fry flautas, seam-side down first, in batches for 2-3 minutes per side or until golden and crispy, adjusting heat as needed to prevent burning.
Drain the fried flautas on a wire rack or paper towels. Serve immediately with your favorite fresh garnishes like shredded lettuce, diced tomatoes, sour cream, or salsa.
