Flautas de Birria are everything we love about birria: tender shredded meat, tons of flavor, and that rich, spiced broth… but tucked inside a rolled tortilla and fried until perfectly golden and crunchy.
Every bite is crunchy, juicy, messy, and absolutely irresistible. They’re the kind of flautas that disappear fast, so don’t be shy… make plenty.
To make them you can use beef birria leftovers or prep a new batch in the Instant Pot with my easy recipe. Honestly, these flautas are dangerously snackable!
What Do You Need
- Beef: The best cuts are those that get tender and flavorful with long, slow cooking. Common choices include chuck roast, beef shank, and/or ribs.
- Adobo sauce: My easy birria adobo is made with roasted tomatoes, onion, dried chiles, and warm spices like cinnamon, cloves, peppercorns, oregano, and cumin. It blends into a smooth, rich sauce that gives the meat all its depth and flavor.
- Tortillas: Fresh corn tortillas work best, but warmed store-bought tortillas are great too. They just need to be soft and flexible so they roll without cracking.
- For serving: Guacamole, chopped onion, cilantro, cheese, and crema add freshness and creaminess. And of course, a warm bowl of birria consomé on the side makes every crunchy bite even better.
Easy Flautas de Birria Recipe
Make your birria sauce by toasting the chiles, soaking them until soft, and blending them with roasted tomatoes and onion, garlic, spices, vinegar, and water until smooth.
Sauté and brown beef chunks in the Instant Pot, then pour in the sauce and add water to cover the meat about one inch.
You can add the sauce as it is, or strain it for a more clear and smooth consome.
Pressure cook on high for 40-45 minutes, let the pressure release, and remove the meat from the pot.
Use two forks or your hands (if you can handle the hot meat) and shred the meat in a bowl. You’ll notice how soft the meat is!
Now lets make the tortillas. Here’s my recipe for corn tortillas, or you can also use store bought and warm them a little bit in the microwave so they will be soft and piable.
Place a bit of shredded birria meat on one side of each tortilla, roll tightly into flautas, and secure with toothpicks.
Heat plenty of oil in a pan and fry the flautas until golden and crispy. I usually fry 3-4 pieces at time, so they don’t overcrowd the pan and is easier to flip them.
Once all flautas are fried, place on a plate lined with kitchen paper towels to drain excess oil, then remove the toothpicks.
Pile them on a plate, top with salsa guacamole, chopped onion and cilantro, a sprinkle of cheese, and a drizzle of crema.
Serve with a small bowl of birria consomé on the side for dipping and enjoy!
Drinks to Serve with Birria Flautas
With something as crispy and rich as flautas de birria, I love serving a cold, refreshing drink on the side.
A chilled agua fresca or even an ice-cold beer cuts through the richness and makes every crunchy, consomé-dipped bite even better.
Similar Recipes
If you loved these flautas de birria, you’ll definitely want to keep the birria party going. From easy weeknight favorites to special-occasion classics. Go ahead and click around… your next delicious craving might be waiting there.
Have you tried this Flautas de Birria recipe? Rate it and leave a comment below to let me know how it turned out! And don’t forget to follow me on TikTok, Facebook, Pinterest, YouTube, and Instagram.
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Flautas de Birria
Ingredients
- 1 ½ lb chuck roast
- 2 cups adobo sauce (read notes)
- 20 corn tortillas
- cooking oil (as needed)
- salt (to taste)
For serving
- guacamole salsa
- cilantro (chopped)
- onion (chopped)
- crema
- Cotija cheese
- limes
Instructions
- Sauté and brown beef chunks in the Instant Pot with a bit of oil, then pour in the adobo sauce with two cups of water and a good pinch of salt.
- Pressure cook on high for 45 minutes, let the pressure release, and then transfer the meat to a bowl and shred.
- If you use store-bought tortillas, heat them a bit in the microwave so they will become soft and pliable.
- Place a bit of shredded birria meat on one side of each tortilla, roll tightly into flautas, and secure with toothpicks.
- Heat plenty of oil in a pan and fry the flautas in small batches until golden and crispy.
- Pile the flautas on a plate, top with guacamole salsa, chopped onion and cilantro, a sprinkle of cheese, and a drizzle of crema.
- Serve with a small bowl of birria consomé on the side for dipping and enjoy!
Notes
- Warm the tortillas before rolling so they don’t crack. A quick pass on a hot comal or 10–15 seconds in the microwave wrapped in a towel keeps them soft and easy to roll.
- Don’t overfill the tortillas. A small line of meat is enough for tight, even rolls that fry beautifully.
- Fry on medium heat. Too hot and they burn fast; too low and they soak up extra oil. Medium heat gives you that perfect golden crisp.
- Serve immediately with warm consomé, shredded lettuce, crema, salsa, or whatever you love, birria flautas shine with fresh toppings.