Easy Brisket Flautas Recipe
These brisket flautas start with slow-cooked beef flavored with honey mustard, Worcestershire sauce, and red wine. Roll the tender filling with Monterey Jack in flour tortillas and fry until crisp.
Ingredients
Equipment
Method
- Pat the brisket dry and coat with honey mustard and your dry rub. Place in the slow cooker.
- Add Worcestershire sauce and red wine. Cover and cook on low for about eight hours, until tender enough to shred.
- Fill the raw flour tortillas with shredded brisket and Monterey Jack. Roll tightly.
- Carefully fry in hot oil until the tortillas are cooked, crisp, and golden on all sides; the original recipe gives about four minutes per side. Drain and serve with your chosen garnishes.
Video
Notes
Work in small batches and lower the flautas into the hot oil carefully.
