Barbacoa beef—slow-cooked, deeply seasoned, and fall-apart tender—is a Mexican classic that deserves more than a one-time taco night. This article shows you how to transform a batch of barbacoa into five completely different meals, from crispy flautas to hearty chili, so you can stretch one cooking session into a week of easy dinners. Each recipe is designed to be simple, practical, and genuinely useful for using up leftover barbacoa without repeating the same plate twice.
Ingredients
- 2 cups (450 g) cooked barbacoa beef, shredded
- 12 corn tortillas (6-inch / 15 cm)
- 1 cup (240 ml) vegetable oil, for frying
- 1 cup (150 g) diced white onion
- 2 cloves garlic, minced
- 1 can (15 oz / 425 g) black beans, drained and rinsed
- 1 can (14.5 oz / 411 g) fire-roasted diced tomatoes
- 1 cup (240 ml) beef broth
- 1 tbsp (15 ml) chipotle in adobo, minced
- 1 tsp (5 g) ground cumin
- 1 tsp (5 g) smoked paprika
- 1/2 tsp (2.5 g) salt, plus more to taste
- 1/2 cup (120 ml) sour cream
- 1/2 cup (50 g) crumbled queso fresco or cotija cheese
- 1/4 cup (15 g) fresh cilantro, chopped
- 1 lime, cut into wedges
Instructions
- If you have not already, reheat the barbacoa beef in a skillet over medium heat with 2 tablespoons (30 ml) of water, stirring occasionally, until warmed through, about 5 minutes. Keep warm.
- Warm the corn tortillas in a dry skillet or microwave until pliable. Place about 2 tablespoons (30 g) of barbacoa in the center of each tortilla, roll tightly, and secure with a toothpick.
- In a large skillet, heat the vegetable oil over medium-high heat until shimmering (about 350°F / 175°C). Carefully place 3–4 flautas in the oil, seam-side down. Fry until golden and crispy, about 2–3 minutes per side. Drain on paper towels. Repeat with the remaining flautas.
- In a separate saucepan, heat 1 tablespoon (15 ml) of the frying oil over medium heat. Add the onion and garlic, sauté until soft, about 3 minutes. Stir in the black beans, tomatoes, beef broth, chipotle, cumin, paprika, and salt. Bring to a simmer and cook for 10 minutes.
- Serve the flautas with the warm bean-tomato sauce spooned over the top, or on the side for dipping. Garnish with sour cream, queso fresco, cilantro, and lime wedges.
Tips
- Use day-old barbacoa: Cold barbacoa is easier to handle and holds its shape when rolling flautas. If using freshly cooked, let it cool slightly in the fridge for 15 minutes.
- Don’t overfill: About 2 tablespoons per tortilla is plenty. Overfilling makes rolling difficult and causes the flautas to burst during frying.
- Keep the oil at the right temperature: If the oil is too cool, the flautas absorb oil and become greasy; if too hot, they burn before the inside warms. Use a thermometer if you have one.
- Substitutions: No queso fresco? Use shredded Monterey Jack or cheddar. No chipotle in adobo? Use 1/2 teaspoon of smoked paprika plus a pinch of cayenne for heat.
Serving Suggestions
These flautas are fantastic with a side of Mexican rice, refried beans, or a simple cabbage slaw dressed with lime juice. For a lighter meal, serve them on a bed of shredded lettuce with pico de gallo and avocado slices. They also make great party appetizers—just cut them in half and serve with a dipping cup of the bean sauce.
Variations
- Barbacoa Quesadillas: Skip the frying. Spread barbacoa and shredded cheese between two tortillas, cook in a dry skillet until golden and melted, then cut into wedges.
- Barbacoa Chili: Instead of flautas, add the barbacoa to the bean-tomato sauce along with 1 cup (240 ml) extra broth and 1 cup (150 g) frozen corn. Simmer for 20 minutes and serve with cornbread.
- Barbacoa Stuffed Peppers: Mix barbacoa with cooked rice and cheese, stuff into halved bell peppers, and bake at 375°F (190°C) for 25 minutes until peppers are tender and filling is hot.
- Barbacoa Breakfast Hash: Sauté diced potatoes until crispy, then add barbacoa and a little onion. Cook until hot, then top with fried eggs.
Storage and Reheating
Leftover flautas will keep in an airtight container in the refrigerator for up to 3 days. To reheat, place them on a baking sheet in a 400°F (200°C) oven for 8–10 minutes until crispy again—avoid the microwave, which makes them soggy. The bean sauce can be stored separately for up to 4 days and reheated on the stove or in the microwave. You can also freeze the cooked flautas in a single layer on a baking sheet, then transfer to a freezer bag for up to 2 months. Reheat from frozen in the oven at 400°F (200°C) for 15–18 minutes.
Frequently Asked Questions
Can I use flour tortillas instead of corn? Yes, but they will be softer and less crisp. If you use flour, roll them smaller and fry at a slightly lower temperature (325°F / 165°C) to avoid burning.
What if I don’t have a deep-fry thermometer? Drop a small piece of tortilla into the oil—if it sizzles and bubbles immediately and turns golden in about 30 seconds, the oil is ready. If it sinks, wait a bit longer.
Can I make these in the oven instead of frying? Absolutely. Brush the flautas with oil and bake at 425°F (220°C) for 15–20 minutes, flipping halfway, until golden and crisp. They won’t be as crunchy as fried, but they are much lighter.
How do I keep the flautas from unrolling? Use a toothpick inserted through the seam before frying. Remove the toothpick before serving. Also, make sure the tortillas are warm and pliable—cold tortillas crack and unroll.
Can I use store-bought barbacoa? Yes, this recipe works with any shredded, seasoned beef. If your barbacoa is very saucy, drain off excess liquid before filling to avoid soggy flautas.
Is there a dairy-free option? Skip the sour cream and cheese, or use dairy-free alternatives. The flautas themselves are dairy-free, and the bean sauce is too.
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