From ALEXANAYA1's kitchen in Mexico.

Originally published on Cookpad Mexico as Flautas chilangas alex, with US measurements.

Mexico City-Style Flautas (Alex's Recipe)

Name: Mexico City-Style Flautas (Alex's Recipe)
Ingredients: 1.1 lbs corn tortillas (about 500 grams); 9 oz cooked beef (flank or brisket) or cooked and mashed potato, seasoned to taste with herbs like marjoram and basil (about 250 grams); 1 cup finely shredded cabbage or lettuce (about 70 grams); 3.5 oz crumbled queso fresco or grated Parmesan cheese (about 100 grams); 1.75 oz full-fat sour cream (about 50 grams); As needed Salsa (see below); 2 slices tomato; 1.75 oz refried beans, mashed (about 50 grams)

ALEXANAYA1 @Alexanaya50

México

Mexico City-Style Flautas (Alex's Recipe)

ALEXANAYA1 @Alexanaya50

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Ingredients

1.1 lbscorn tortillas (about 500 grams)
9 ozcooked beef (flank or brisket) or cooked and mashed potato, seasoned to taste with herbs like marjoram and basil (about 250 grams)
1 cupfinely shredded cabbage or lettuce (about 70 grams)
3.5 ozcrumbled queso fresco or grated Parmesan cheese (about 100 grams)
1.75 ozfull-fat sour cream (about 50 grams)
As neededSalsa (see below)
2 slicestomato
1.75 ozrefried beans, mashed (about 50 grams)
Serve with beer or tequila, plus salt and lime

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Steps

1

Wash the beef thoroughly. In a pot, heat water with 3 garlic cloves and 1/4 onion. When the water boils, add the beef in medium-sized pieces along with 1 teaspoon powdered bouillon. Cook for 2 hours, or use a pressure cooker for less time. Once cooked, let the beef rest and drain, then shred it. If using potatoes, boil them in salted water, drain well, peel, and mash with a little salt.
2

Salsa: Use 2 ripe Roma tomatoes, 2 green serrano chiles (seeded), 1 small garlic clove or garlic powder, and salt to taste. For a milder salsa, add water and a touch of bouillon. Dry-roast the tomatoes, chiles, and garlic on a skillet or griddle until charred and cooked through. Blend or mash them together. The salsa is ready and very tasty.
3

Warm the corn tortillas. Place some beef or potato filling inside each tortilla and roll tightly, securing with a toothpick. Fry the flautas in plenty of hot oil, turning so they brown evenly. Remove and drain on paper towels.
4

To serve, place the flautas on a plate. Top first with sour cream, then cabbage, salsa, and cheese. Add more salsa on top as desired.
5

Serve the flautas with a smear of refried beans and enjoy with beer or tequila, plus salt and lime.

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ALEXANAYA1 @Alexanaya50

Published in the US on March 22, 2026 14:01

México

soy pensionado, casado con una linda mujer; tengo 2 hijos y 4 nietos. me encanta cocinar para todos y mi linda mujer es cocinera también. gozamos a la familia y el quehacer cotidiano. viajamos mucho, pues uno de mis hijos vive en Japón. somos felices cocinando.mi nombre real en este sitio es alexanaya1 con minúscula todo. No entiendo , pero por alguna razón existen dos registros aquí. Uno con mayúsculas u otro con minúsculas o algo así. u no aparecen los dos es cv registros. trataré de ponerte aquí el ingreso al otro registro en dónde tengo mis mayores recetas. gracias y espero su ayuda en este caso.