Recipe: Homemade Flautas With Shredded Bison Chuck Roast
If you’ve never had flautas before, they’re pretty much the same thing as taquitos but usually a little larger. Some say that flautas are made with flour tortillas, while taquitos are made with corn tortillas. Whatever your preference, this recipe will not disappoint. Nothing can compare to fresh, homemade flautas, especially when they’re made with quality meat. I decided to do bison chuck roast and the results were phenomenal. If you don’t have bison tallow on hand for frying, avocado oil is a good substitute. Tallow is incredible for frying because it’s stable at high temperatures and adds excellent flavor, so use it if you can. Serve with your favorite salsa, chopped cilantro and sour cream.
What Does Bison Taste Like?
If you’ve never eaten bison before, you might be wondering what it tastes like. It’s one of the most common questions we get about our meat. If you like the flavor of beef, you’re going to absolutely love bison. It tastes very similar and has a slightly sweeter taste. It’s naturally leaner and more tender. It does not have a “gamey” flavor. You can use bison in any recipe you’d typically use beef - just remember that it cooks more quickly and you’ll have incredibly delicious, tender meat dishes that everyone will love.
Free Range Bison, Raised The Way Nature Intended
Our bison live free range on 20,000 beautiful acres here in New Mexico, or roam freely on our carefully selected partner ranches. They are pasture raised and never administered any amount of hormones, steroids or antibiotics. These are powerful, strong animals that live essentially wild with minimal handling. There were once 60 million bison roaming North America, and we hope to see their numbers increase back to even 1 million during our lifetime. By increasing the demand for ethically sourced bison meat, we can help to bolster their population. The more people that want to purchase this nourishing and nutrient dense meat, the more farmers will be encouraged to raise bison. This directly helps to increase the number of herds which assists in providing genetic diversity for the population.
(Makes 12 servings)
- 1 bison or beef chuck roast
- 3 cloves of garlic, minced
- 1 large onion, sliced in half
- 2.5 teaspoons ground cumin
- 2.5 teaspoons dried oregano
- 2.5 teaspoon sea salt
- 2.5 teaspoons freshly ground black pepper
- 1 ¼ cups chopped roasted green chiles (or canned)
- 2 cups bison bone broth
- Bison tallow for frying
- 24 corn tortillas
- Salsa, sour cream, avocado, chopped cilantro, shredded lettuce & tomato for serving
- Cook the chuck roast in the Instant Pot along with the garlic, onion, green chiles, sea salt, pepper and bison bone broth. Cook on the high pressure setting for 45 minutes, or until the meat is fork tender.
- Remove the roast from the Instant Pot and shred using two forks. Set the meat aside.
- Preheat the oven to 200 degrees Fahrenheit.
- Warm the tortillas in batches to make them pliable for rolling the flautas.
- Working in batches, fill the tortillas with the shredded bison meat. Roll them snugly and use a toothpick to hold them closed. Continue until all of the flautas have been assembled.
- Heat bison tallow over medium high heat in a large cast iron skillet, using enough to create 2 inches of melted tallow. When the oil reaches around 375 degrees Fahrenheit, it’s hot enough to fry the flautas. You can use an oil thermometer, or test it by sticking in the end of a wooden spoon or chopstick. If the oil steadily bubbles around the wood, it’s ready. If the bubbles are extremely vigorous, it’s too hot and if there’s just a few bubbles it’s not hot enough.
- Fry the flautas, working in batches. Flip halfway through so they turn golden brown all over. Transfer the fried flautas to a surface lined with paper towels, covered to keep warm.
- Serve immediately with salsa and sour cream. Enjoy!
Our Friendly Team Is Here To Help
At Beck & Bulow, we pride ourselves on our excellent customer service. We’re always here to help if you have any questions regarding your meat, want help making selections, or are just looking for some cooking tips. Every time you call our office, you’ll be directly connected with one of our team members right here in Santa Fe, New Mexico where we’re based.
Every cut of meat is pressure sealed and flash frozen immediately after butchering at the peak of freshness. We work exclusively with master butchers who make every cut with care and precision. All orders are hand packed at our Santa Fe warehouse, shipped in a reusable cooler with dry ice and delivered straight to your doorstep. Check out our selections of humanely raised chicken, elk, bison, beef, lamb, wild boar, pork and seafood.