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Brisket Taquitos (Flautas)

This is the perfect way to use up some leftover brisket, with a Southwest flair! When using corn tortillas, these are called taquitos. Using flour tortillas, they are called flautas. We call them delicious!



10 Small corn or flour tortillas

1 lb leftover brisket

6 oz softened cream cheese

6 oz Rotel

10 thin slices white American cheese

2 Tablespoons sour cream

4 Tablespoons Uncle Bubby's Tex-Mex Blend

1 can Beef Consomme

12 oz beef broth

1 Tablespoon paprika

1 Tablespoon chipotle powder


Chop leftover brisket and add to a pan with cream cheese, Rotel, sour cream and 2 Tablespoons of Tex-Mex Blend. Heat until cream cheese is melted and mix together. Keep warm. In the meantime, add consomme, beef broth, papika, the remaining Tex-Mex blend, and chipotle powder in a medium saucepan. Heat to a boil, then remove from heat. To assemble, add 1 slice of American cheese to each tortilla along with 2 oz of brisket mixture. Roll tightly and place seam side down on baking sheet. Repeat with all tortillas. Bake at 350 for 10 minutes or until they are beginning to get crispy. Dip taquitos in the consomme and place on hot griddle to cook, turning occasionally. Remove when toasted to your desired doneness. Serve with leftover consomme or southwest ranch. Enjoy!




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