Place roast in slow cooker. Add garlic cloves, onion, cumin, oregano, salt, pepper, pickled jalapeños, and beef broth. Cover and cook on low for 8 hours or until beef is fork tender.
Carefully remove beef to a cutting board, shred with two forks and set aside until ready to assemble flautas.
Preheat oven to 200℉.
Line a baking sheet with paper towels. Warm tortillas on a heated Comal until pliable or place several in a microwave for 20 seconds wrapped in a damp paper towel. This makes for easier rolling.
Fill each corn tortilla with shredded beef. Roll the tortilla up over filling tightly and secure with a toothpick. Repeat with remaining tortillas.
Heat 2 inches of vegetable oil in a large skillet or Dutch oven over MEDIUM-HIGH heat until temperature reaches 375℉.
Using tongs, carefully fry flautas in batches until golden brown, flipping halfway.
Transfer the flautas to baking sheet lined with paper towels and place in warm oven to keep warm until all flautas have been fried. Serve warm, with shredded cabbage, salsa, and crema.
Nutrition information per serving: 640 Calories; 381.7 Calories from fat; 42.7 g Total Fat (11.6 g Saturated Fat; 17.5 g Monounsaturated Fat); 143.3 mg Cholesterol; 503.5 mg Sodium; 23.9 g Total Carbohydrate; 0.3 g Dietary Fiber; 38.3 g Protein; 3.4 mg Iron; 311.3 mg Potassium; 0.2 mg Riboflavin; 9.1 mg Niacin; 0.4 mg Vitamin B6; 2.7 mcg Vitamin B12; 8.4 mg Zinc; 33.9 mcg Selenium; 137.6 mg Choline.
This recipe is an excellent source of Protein, Niacin, Vitamin B6, Vitamin B12, Zinc, Selenium, Choline. It is a good source of Iron and Riboflavin.