Welcome back food family!
Today I shopped at Food Market La Chiquita for all the ingredients to make these barbacoa flautas. They turned out delicious! You can prepare the barbacoa a day ahead. #LetsGoaCocinar!
Food Market La Chiquita always has the ingredients I need for my recipes! Everything is always fresh and at great prices. It’s a win win!!!
Like many of you, I get busy sometimes and cooking is just not going to happen. However, I also like my family to eat fresh homestyle meals like those offered at La Chiquita. The prepared food section offers a great variety of delicious meals! I also appreciate the store made items like salsas, pico de gallo and guacamole. They are real time savers when you just don’t have the time!
Now can we talk about the taqueria inside the store? What a genius idea and the food was delicious!
What are you waiting for? Go shop! Click here to find a store near you.
Portions: 8 to 10
Adobo Ingredients:
4 to 6 Chipotle Peppers in adobo
5 Garlic Cloves
1/4 cup Apple Cider Vinegar
Juice of 3 Limes
1 tsp Ground Cumin
1 tbs Beef Bouillon Powder
5 tsp Guajillo Chili Powder
2 tsp Mexican Oregano
1 tsp Salt
1 tsp Whole Black Pepper
1-1/2 cups Beef Broth
Other Ingredients:
4 lbs Beef Chuck Roast Steaks (bone-in or boneless)
2 cups Oil (Canola, Avocado or Vegetable)
Chihuahua Cheese shredded
Salt and Pepper to taste
Tortillas
Avocado quartered
Salsa
Pico de Gallo
Sour Cream
Instructions:
1-Blend all the adobo ingredients into a smooth sauce consistency. Set aside.
2- Lightly season the beef chuck steaks on both sides with salt and pepper.
3-In a frying pan over medium high heat add about 3 tbs of oil. Once hot sear the beef chuck steaks on both sides. Approximately 3 to 5 minutes on each side. Do not cook them all the way through. They will finish cooking in the oven.
4-Preheat your oven to 350 degrees Fahrenheit.
5-Place the beef chuck steaks in a baking dish. Pour the adobo sauce over the steaks. Use a kitchen brush to make sure they get evenly coated. Cover the dish with foil. Bake for approximately 3 hours or until the steaks are tender and easy to shred. IMPORTANT: The cooking time is for a convection oven. If you are not using a convection oven, you will need to adjust the cooking time per your oven settings.
6-Remove the barbacoa from the oven. Allow it to cool off a little but make sure it remains hot. Using a manual meat shredder or two forks, finely shred the steaks. Remove the bones if you have used bone-in steaks. Cover the dish to keep the barbacoa warm. Set aside.
7-Remove the tortillas from its packaging. Wrap them in a moist paper towel. Place in the microwave for about 15 to 30 seconds to get soft. Place them inside a tortillero or wrap them with a kitchen towel to keep them warm. Set aside.
8-Add 2 cups of oil to a pan over medium heat. While the oil gets hot, roll out the flautas. Add your desired amount of barbacoa and cheese in a tortilla. Using a circular motion roll the tortilla making sure the filling stays inside. Place the flautas on a dish, seam side down. Repeat this process until all the flautas are rolled out.
9-Now that the oil is hot, it's time to fry the flautas a few at a time. Once fried, place in a paper towel lined dish. This helps drain out access oil. Repeat this process until all the flautas are fried.
10-Assemble the flautas in a molcajete or plate. First add the salsa, place the flautas standing around the molcajete. If serving on a plate, first place the flautas then pour the salsa over them. Top with avocado, pico de gallo, cheese and sour cream. Enjoy!
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