Let me start off by saying woops, I blew it with this one. Two things happened. First, I didn’t start cooking when I should have. That’s okay – Instant Pot to the rescue!
Secondly, I didn’t take pictures right from the start to share. I got it in my head that I’ve already shared Flautas with you. Yeah, half right. I did, but those were Rotisserie Chicken Flautas, not beef. They were fried, not baked. I hate getting old and forgetful. It’s why I try to make lists of everything. This one nearly slipped through the cracks. Better late in the photo game then never, right? You bet!
These were absolutely amazing! Packed with heat from the Ghost Pepper Seasoning (don’t worry, purely optional), with a hearty beef flavor only shredded roast can impart. Hubby was more than pleased. Although I will admit, both Hubby and Kiddo added just a little Carolina Reaper to the salsa. I found the flautas spicy enough as is. Hope you enjoy!
Chuck Roast Flautas
2 lbs Beef Chuck Roast
1 tablespoon Olive Oil
1/2 whole Yellow Onion
4 firm Roma Tomatoes
2 Jalapeno Peppers
2 Cajun Bell Pepper
2 cups Beef Stock
2 tablespoons Cumin
Garlic Powder to taste
Black Pepper to taste
Cayenne or Ghost Pepper Seasoning, optional
Taco Seasoning to taste
12 small Flour Tortillas
1 cup Pepper Jack Cheese
1 cup Salsa
Cut Chuck Roast into chunks, set aside. Chop tomatoes, set aside. Peel and dice onion, set aside. Stem and dice hot peppers, set aside. .
Heat oil in a large skillet over medium-high heat. Add beef and sauté, working in batches if needed, until browned, about 6 minutes. Set aside.
While the roast browns, peel and finely mince onion, set aside. Trim ends from tomatoes, dice and set aside. Stem peppers, chop and set aside.
Once the meat is browned, place in the insert of the pressure cooker. Scatter peppers, tomatoes and onions over and around the meat. Add beef stock. Season with cumin, garlic powder and black pepper.
Lock lid in place. Pressure cook on HIGH for 1 hour 15 minutes. Release pressure. Strain contents of the pressure cooker, retaining liquid to use as needed.
Heat the oven to 350 degrees. Grease a cookie sheet.
Remove beef from the pot, shred with 2 forks. Place shredded beef in a large bowl. Sprinkle onions and peppers, toss to combine. Moisten with cooking liquid as needed. Taste the meat, adjust heat with cayenne or ghost pepper seasoning and some taco seasoning to taste. Set aside.
Warm tortillas to make more pliable. Stack warm tortillas on a plate. Create a work station with tortillas, beef and cheese.
Working with 1 tortilla at a time, place 2 tablespoons of the shredded beef down the center of the tortilla. Top with some cheese. Fold tortilla over filling, roll tightly and place on the prepared cookie sheet, seam-side down. Repeat until all the tortillas are filled.
Bake in the heated oven until Flautas are golden and crisp, about 20 minutes, turning once halfway through. Leave whole for a meal or cut in half to serve as an appetizer.
Arrange on a plate with a bowl of salsa. Serve and enjoy.