Baked Beef Flautas with Birria
Serves 20
30 mins prep
15 mins cook
480 mins Slow Cooker Time
525 mins total
Crispy Baked Birria Flautas - an easy, delicious twist on tacos! Perfect for parties, they're dip-friendly and made with less than 10 ingredients.
Red Chile Sauce
Flautas
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In a slow cooker add water, beef chunks (cut into 4-inch cubes), onion, garlic, salt, black peppercorns, bay leaves, oregano, marjoram, mint, and thyme (if using).
Cook on low for 8 to 10 hours.
Remove the beef and shred the meat and discard fat pieces. Season to taste. Place shredded meat back in the slow cooker with beef broth liquid.
Red Chile Sauce
Remove stems, seeds, and veins from the chile pods. Place in a colander and rinse well with cool water.
Add chiles, garlic, onion, and water to a large pot. Bring water to a boil. Lower the heat, cover, and simmer for about 20 minutes. After 10 minutes turn the chiles over with tongs to make sure the chiles soften evenly. Allow time to cool down before blending. Do not discard water.
Once cooled, place the chiles, garlic, onion, and liquid in blender with salt. Blend until smooth. If necessary, season with more salt.
Strain red chile sauce through a fine sieve into the slow cooker and stir. This broth is the "consommé". Discard skins and seeds.
Flautas
Preheat oven to 400 degrees F. Line a baking sheet with parchment paper for easy cleanup.
Spray or brush tortillas with avocado oil.
Sprinkle cheese first then add shredded beef.
Roll up tightly and secure each flauta with a toothpick.
Bake until golden brown and crispy, 15-18 minutes.
Cut in half and serve flautas with small bowls of warm consommé (beef broth red chile sauce mixture) for dipping.
