three falutas filled with shredded beef on a green plate drizzled with salsa Crema avocado salsa banderas taquitos with a Tecate in the background

It seems that every time my mom visits we have crazy weather. I’m sure you’ve heard the news–Colorado is being drenched with heavy rainfall. Thankfully we are safe and sound, but the historic rainfall across the Front Range continues. Our thoughts and prayers go out to everyone affected by the flooding in Colorado.

I will be flying to New York next week for the annual LATISM conference and am praying for clearer skies by then. In the meantime we will stay indoors and plan for Hispanic Heritage Month (September 15 through October 15) and come up with some yummy recipes to share with you all.

slow cooked shredded beef brisket on a cutting board

Lets start the festivities and celebrate Mexican Independence Day. Mexican Independence Day is September 16 and this weekend Mexicans will be celebrating the holiday just as Americans celebrate the Fourth of July–fireworks, flags, food, and parades.

In honor of this holiday my mom and I made one of my favorite meals–brisket flautas. We call them flautas (Spanish for flute), but I know they are sometimes called taquitos, or tacos dorados. The basic premise is the same; it’s a rolled-up tortilla that is fried.

filling corn tortillas with shredded brisket flautas

These flautas are filled with a tender slow-cooked shredded beef brisket just like grandma used to make. We have this simple beef brisket recipe made with a liquid smoke marinade, but that is not readily available, so this homemade recipe is a flavorful and delicious alternative.

We topped the flautas with an avocado and tomatillo salsa, crema Mexicana, and a warm tomato broth. Since it contains the colors of the Mexican flag (bandera), this patriotic dish sets the perfect mood.

The inspiration came from a restaurant in El Paso called La Pila. The restaurant is right across from the high school I went to. They are inexpensive, but extremely delicious, and I crave them often. Now if I crave them I know that I can easily make them at home, and to be honest they taste a whole lot better.

The brisket combined with the variety of toppings is an explosion of flavors all in one bite.

Feeling especially festive? Pop open a Mexican cerveza, make some flautas banderas, and shout, “¡Viva Mexico!

falutas banderas taquitos with a tecate

Brisket Flautas Banderas

5 (1 rating)
The shredded beef brisket combined with the variety of toppings is an explosion of flavors all in one bite.


Beef Brisket and Flautas:

  • 2 to 2 1/2 pounds beef brisket, fat trimmed
  • 3 bay leaves
  • 2 large or 4 small peeled cloves garlic
  • ½ teaspoon peppercorn medley grinder
  • ½ teaspoon whole peppercorn
  • 1 tablespoon salt
  • 1 teaspoon ground black pepper
  • 2 cups water
  • 24 to 30 corn tortillas, depending on how much you fill each taco

Topping Options:

  • Avocado and Tomatillo Salsa
  • Tomato Broth
  • Crema Mexicana or sour cream

Avocado and Tomatillo Salsa:

  • 8 tomatillos, husks removed, rinsed
  • 2 jalapeño peppers, stemmed
  • 1 unpeeled clove garlic
  • 3 avocados, pitted and peeled
  • Handful cilantro
  • 2 cups water
  • 1 teaspoon salt

Tomato Broth:

  • 1 28-ounce can whole tomatoes
  • ¼ onion
  • 2 cloves of garlic, peeled
  • ¼ teaspoon oregano
  • ¼ teaspoon pepper
  • ¼ teaspoon salt
  • ¼ teaspoon dried parsley
  • ¼ cup water


Beef Brisket and Flautas:

  • Place the brisket on a large skillet on the stovetop and sear for 5 minutes on each side to form a nice brown crust.
  • After searing make five deep slits in the meat. Insert bay leaves, garlic cloves, and peppercorns into the slits.
  • Place brisket, salt, pepper, and water in a slow cooker. Cook on low for 6 hours turning after 3 hours.
  • Remove the brisket and discard the bay leaves and peppercorns and shred the meat.
  • Once the meat is cooked and shredded, cut it into small bite-size pieces. Put the meat back into the brisket juices and allow the meat to soak up all the juices.
  • Warm corn tortillas on a comal (griddle) so they are pliable. Add some shredded brisket down the center of the tortillas. Roll the tortillas tightly and then add a toothpick to each to keep them rolled.
  • In a deep pan or deep fryer heat the oil over high heat until it is very hot. Carefully drop the flautas into the hot oil. Fry just long enough for the tortillas to get crispy and a light golden color. Turn over at least once using tongs and then drain upright on paper towels to allow excess oil to drain. Serve immediately with toppings.

Avocado and Tomatillo Salsa:

  • Preheat oven to broil. Roast the tomatillos, jalapeños peppers, and garlic on a foil-lined baking sheet until blackened all over, about 5 minutes. Flip them over and roast the other sides for an additional 4 to 5 minutes. Watch carefully to prevent the tomatillos from burning.
  • Place roasted peppers in a plastic bag, close the bag and allow the peppers to steam until the skins loosen, about 10 minutes.
  • While the peppers are cooling off, peel off skin from garlic and discard. After the peppers have steamed, peel skin off and discard.
  • Place in a blender the cooled tomatillos, roasted and peeled peppers, roasted garlic, avocados, cilantro, water, and salt. Blend until creamy.

Tomato Broth:

  • In a blender combine whole tomatoes, onion, garlic cloves, oregano, salt, pepper, parsley, water, and puree until smooth.
  • Pour the mixture into a saucepan and bring to a boil, reduce heat, and simmer to keep warm.


For a shortcut, serve the flautas with store-bough red and green salsa. 
Calories: 176kcal, Carbohydrates: 15g, Protein: 12g, Fat: 8g, Saturated Fat: 2g, Cholesterol: 29mg, Sodium: 465mg, Potassium: 361mg, Fiber: 4g, Sugar: 1g, Vitamin A: 62IU, Vitamin C: 6mg, Calcium: 29mg, Iron: 1mg