I made these last night and they were so delicious and super easy! I loved how the meat smelled while it was cooking in the slow cooker. After the meat is done cooking, all you have to do is shred it, and assemble the flautas, which is super simple. Enjoy!
Shredded Beef and Cheese Flautas
adapted from For the Love of Cooking
1/2-1 pound of chuck roast
1-4 ounce can of green chiles
1 Tablespoon olive oil
1/2-1 teaspoon Chili powder
1/2-1 teaspoon Paprika
1/2-1 teaspoon Coriander
1/2-1 teaspoon Garlic powder
1/2-1 teaspoon Cumin powder
1/2-1 teaspoon Oregano
1/2-1 teaspoon Sea salt
1/2-1 teaspoon freshly cracked pepper, to taste
2-3 cloves of chopped garlic
1-2 cups of beef broth
Cheddar cheese, shredded
guacamole, salsa, and sour cream for dipping
Sprinkle each seasoning on both sides of the meat, to taste. I used between 1/2 teaspoon to 1 teaspoon of each seasoning.
Heat the olive oil in a skillet over medium-high heat. Sear the meat in the olive oil on all sides. Place roast in a slow cooker and dump the green chiles over the roast. Add beef broth and chopped garlic. Cover and cook on high for 3-4 hours, until the beef shreds easily. Shred the meat and mix into the remaining liquid. Taste and add more seasonings if necessary. Set aside and let cool.
Preheat the oven to 375 degrees. Place some cheddar cheese in the center of a tortilla, then add some shredded beef on top of the cheese; roll. Place, seam side down, on a baking sheet that’s been coated with cooking spray. Finish rolling the rest of the flautas, then spray the tops of them with cooking spray.
Place into the oven and bake for 8-10 minutes then turn over and cook for an additional 5-6 minutes or until crispy and golden brown.
Serve with guacamole, sour cream, and salsa for dipping.