Who can resist a crispy, cheesy, beefy flauta? These little rolled tacos are the perfect snack, appetizer, or even a fun weeknight meal. But let’s be honest, nothing is more disappointing than biting into a flauta only to have all the delicious filling squish out because it burst open during frying. I’m excited to share my foolproof method for making crispy beef flautas that stay perfectly sealed, ensuring every bite is packed with flavor and satisfying crunch!
Why You’ll Love These Crispy Beef Flautas
These aren’t just any flautas; they’re flautas perfected. Here’s why you’ll be making them again and again:
- No Bursting, Guaranteed: My secret toothpick trick ensures a tight seal, preventing messy oil splatters and keeping all the goodness inside.
- Customizable Filling: While this recipe focuses on beef and cheese, the possibilities are endless! Think shredded chicken, potatoes, or even a vegetarian bean filling.
- Quick and Easy: These flautas come together in under an hour, making them perfect for busy weeknights or impromptu gatherings.
- Kid-Friendly: Even picky eaters can’t resist a crispy, cheesy flauta. They’re a guaranteed crowd-pleaser!
- Perfect for Dipping: Serve them with your favorite salsa, guacamole, or sour cream for the ultimate flavor explosion.
Gathering Your Ingredients for Crispy Beef and Cheese Flautas
Before we dive into the frying, let’s talk ingredients. The beauty of these crispy beef flautas lies in their simplicity. We’re aiming for a savory, cheesy, and slightly spicy flavor profile, and the ingredients below will deliver just that. Feel free to adjust the cheese blend to your liking!
Here’s what you’ll need:
- Ground Beef: One pound of ground beef forms the heart of our savory filling. I prefer using 80/20 ground beef for a little extra flavor, but leaner ground beef works just as well. Just be sure to drain off any excess grease after browning.
- Taco Seasoning: A packet of your favorite taco seasoning adds a punch of flavor and a hint of spice to the beef. You can also make your own taco seasoning blend using chili powder, cumin, garlic powder, onion powder, and oregano.
- Cheddar Cheese: One cup of shredded cheddar cheese provides that classic, tangy cheddar flavor that pairs perfectly with beef. I recommend using sharp cheddar for a more pronounced flavor.
- Monterey Jack Cheese: One cup of shredded Monterey Jack cheese adds a creamy, mild counterpoint to the cheddar. The combination of cheddar and Monterey Jack creates a perfect balance of flavor and meltiness.
- Flour Tortillas: You’ll need one package of small-size flour tortillas. These are the perfect size for rolling into flautas. Look for tortillas that are soft and pliable, as they’ll be easier to roll without cracking.
- Vegetable Oil: You’ll need vegetable oil for frying. Canola oil or peanut oil also work well. Make sure you have enough oil to submerge the flautas for even cooking.
- Toothpicks: These are the secret weapon that will ensure your flautas stay sealed during frying. Don’t skip them!
Crafting Your Crispy Beef and Cheese Flautas: Step-by-Step
Ready to get cooking? Follow these simple steps to create perfectly crispy, non-bursting flautas every single time. The key is in the details, so pay attention to the tips and tricks along the way!
- Brown the Beef: Begin by placing the ground beef in a skillet over medium heat. Cook, breaking it up with a spoon, until it’s fully browned. Once browned, it’s important to drain off any excess grease. This prevents the flautas from becoming soggy and ensures a crispy texture.
- Season the Beef: Now it’s time to add that zesty taco flavor! Stir in the taco seasoning according to the packet directions. Usually, this involves adding a little water along with the seasoning mix. Stir well to ensure the beef is evenly coated and set aside to cool slightly. Letting it cool slightly prevents the cheese from melting too much when assembling the flautas.
- Combine the Cheeses: In a medium bowl, combine the shredded cheddar and Monterey Jack cheeses. Mixing the cheeses beforehand ensures an even distribution of flavor in each flauta.
- Warm the Tortillas: This is a crucial step for preventing the tortillas from cracking when you roll them. Warm the tortillas slightly in the microwave for about 15 seconds. You want them to be pliable but not too hot.
- Assemble the Flautas: Now for the fun part! Lay a tortilla flat on a clean surface. Place a small amount of the cheese mixture and beef mixture onto each tortilla, leaving a little space at the edges. Don’t overfill them, or they’ll be more likely to burst.
- Roll and Secure: This is where the magic happens. Roll each tortilla tightly, like you’re rolling a burrito. Now, grab those toothpicks! Secure each flauta with toothpicks at both ends and one in the middle. This is absolutely crucial to prevent bursting during frying. The toothpicks act like little clamps, holding the tortilla together.
- Heat the Oil: Pour vegetable oil into a deep skillet or pot, enough to fully submerge the flautas. Heat the oil to 350 degrees F (175 degrees C). Use a candy thermometer or deep-fry thermometer to ensure accurate temperature. If the oil is too cool, the flautas will be greasy. If it’s too hot, they’ll burn.
- Fry to Perfection: Carefully place a few flautas into the hot oil at a time, being careful not to overcrowd the pan. Overcrowding lowers the oil temperature and results in soggy flautas. Fry for 2-3 minutes per side, or until golden brown and crispy.
- Drain and Cool: Remove the flautas from the oil with a slotted spoon and place them on a paper towel-lined plate to drain off any excess oil. Let them cool slightly before removing the toothpicks. This prevents the filling from spilling out.
- Serve and Enjoy: Carefully remove the toothpicks before serving. Serve your crispy beef flautas immediately with your favorite dipping sauces!
Tips for Perfect Crispy Beef Flautas Every Time
Want to take your flauta game to the next level? Here are a few extra tips and tricks to ensure success:
- Don’t Overfill: This is the number one cause of bursting flautas. Resist the urge to stuff them too full. A little filling goes a long way.
- Tight Rolling is Key: The tighter you roll the flautas, the better they’ll stay sealed.
- Use Fresh Tortillas: Stale tortillas are more likely to crack when rolled. If your tortillas are a little dry, you can lightly steam them to make them more pliable.
- Control the Oil Temperature: Maintaining a consistent oil temperature is crucial for even cooking and crispy results. Use a thermometer to monitor the temperature and adjust the heat as needed.
- Work in Batches: Don’t overcrowd the pan when frying. Fry the flautas in batches to maintain the oil temperature and ensure even cooking.
What to Serve With Crispy Beef Flautas
These crispy beef flautas are delicious on their own, but they’re even better when served with your favorite sides and dipping sauces. Here are a few suggestions:
- Salsa: A classic choice! Serve with your favorite salsa, whether it’s a mild tomato salsa or a fiery habanero salsa.
- Guacamole: Creamy, avocado-y goodness. Guacamole is a perfect complement to the savory beef filling.
- Sour Cream: A dollop of sour cream adds a cooling tang to the flautas.
- Mexican Rice: A side of fluffy Mexican rice completes the meal. For a quicker option, you might enjoy our golden rice pilaf.
- Black Beans: A simple side of black beans adds protein and fiber to the meal.
Your Crispy Beef Flautas Questions Answered (FAQ)
Can I use different types of cheese?
Absolutely! Feel free to experiment with different cheese blends. Pepper jack cheese adds a spicy kick, while queso quesadilla melts beautifully. You could even add a little cream cheese for extra creaminess.
Can I bake these instead of frying them?
Yes, you can! Preheat your oven to 400 degrees F (200 degrees C). Place the rolled flautas on a baking sheet lined with parchment paper. Brush them with a little oil and bake for 15-20 minutes, or until golden brown and crispy. While baking won’t achieve quite the same level of crispiness as frying, it’s a healthier option.
Can I make these ahead of time?
You can assemble the flautas ahead of time and store them in the refrigerator for up to 24 hours. Just be sure to keep them covered to prevent them from drying out. Fry them just before serving for the best results. You can easily prepare the filling in advance and even keep it stored in the fridge or even freezer. For an even more make-ahead option consider slow cooker cheesy potatoes to serve with the flautas.
Can I freeze these flautas?
Yes! Assemble the flautas, but don’t fry them. Place them on a baking sheet and freeze them until solid. Then, transfer them to a freezer bag or container. When ready to eat, fry them directly from frozen, adding a few extra minutes to the cooking time.
Why are my flautas still bursting even with the toothpicks?
Double-check that you are not overfilling the tortillas. Also, ensure that your oil temperature is correct (350°F). If the oil isn’t hot enough, the tortillas will absorb too much oil and may become soggy and burst.
Enjoy Your Homemade Crispy Beef Flautas!
There you have it – a simple, yet delicious recipe for crispy beef flautas that won’t burst! I hope you enjoy making and eating these as much as I do. Now go forth and create some flauta magic! Don’t forget to leave a comment below and let me know how yours turned out. And if you loved this recipe, please share it with your friends and family!
Crispy Beef and Cheese Flautas (Stops Flautas From Bursting!)
Ingredients
- 1 pound ground beef
- 1 packet taco seasoning
- 1 cup shredded cheddar cheese
- 1 cup shredded Monterey Jack cheese
- 1 package flour tortillas, small size
- Vegetable oil, for frying
- Toothpicks
Directions
- Cook ground beef in a skillet over medium heat until browned. Drain off any excess grease.
- Stir in taco seasoning according to packet directions. Set aside to cool slightly.
- In a bowl, combine cheddar and Monterey Jack cheeses.
- Warm tortillas slightly in the microwave (about 15 seconds) to make them more pliable.
- Place a small amount of cheese mixture and beef mixture onto each tortilla.
- Roll each tortilla tightly and secure with toothpicks at both ends and in the middle. This is crucial to prevent bursting.
- Heat vegetable oil in a deep skillet or pot to 350 degrees F (175 degrees C).
- Carefully place a few flautas into the hot oil at a time, ensuring not to overcrowd the pan.
- Fry for 2-3 minutes per side, or until golden brown and crispy.
- Remove flautas from the oil and place them on a paper towel-lined plate to drain.
- Let cool slightly, then carefully remove the toothpicks before serving.