Potato Flautas Recipes

CHORIZO AND POTATO FLAUTAS

Steps:

• In a large heavy saute pan, heat the oil on medium high heat. Saute the onions and potato until translucent, about 2 minutes. Add the chorizo and saute until fully cooked, crisp and browned, about 10 minutes. Using a slotted spoon, transfer the potatoes and the chorizo to a medium mixing bowl and allow to cool.
• Heat the tortillas directly on the gas burner, about 10 seconds per side, until just soft and pliable. Place 2 tablespoons of the chorizo and potato mixture onto the warmed tortilla and roll tightly to form a cigar.
• In a separate heavy saute pan, heat enough oil to come 1-inch up the sides of a pan. When oil is hot, gently place a rolled tortilla in to fry. Fry on all sides until golden in color, about 4 minutes. Continue working in batches until done with all 10 tortillas. Cut in half and transfer to a serving platter. Top with some lettuce, drizzle with Mexican crema and crumbled queso fresco. Serve with any store-bought red salsa.

CRISPY FLAUTAS

Steps:

• Heat 1 teaspoon vegetable oil in a skillet over medium heat. Stir in the bell pepper and onion; cook and stir until the onion has softened and turned translucent, about 5 minutes. Increase heat to medium-high and stir in the chicken breast. Cook and stir until the chicken breast is no longer pink in the center, about 10 minutes. Shred the chicken using two forks. Stir in the taco seasoning and water. Simmer until the liquid has evaporated, stirring occasionally, about 10 minutes. Stir in the Cheddar cheese, then remove from heat, and set aside.
• Lightly brush each corn tortilla will a layer of salsa. Spread about 2 tablespoons of the chicken mixture in a line along the bottom edge of the tortilla. Tightly roll the tortilla into a cylinder, and secure the ends with one or two toothpicks. Repeat with remaining tortillas.
• Heat 2 cups vegetable oil in a large skillet to 375 degrees F (190 degrees C).
• Fry the flautas in the preheated oil, no more than 4 at a time, until golden and crisp, about 4 minutes. Drain the flautas on a paper towel-lined plate. Discard toothpicks and top finished flautas with remaining salsa.

POTATO FLAUTAS

Steps:

• 1. boil 2 potatoes , drain and peel potatoes. mash potatoes with adobo and sazon.
• 2. open one end of tortilla pack and microwave for 1 minute. fill tortillas with a tbs of filling at one end and roll up.
• 3. heat oil in a frying pan and fry tortillas seam side down till crispy turn and fry other side till crispy, drain on paper towels. serve with refried beans , sour cream, pico de gallo, cheese, guacamole, whatever you choose.

POTATO AND CHEESE FLAUTAS

Steps:

• Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 15 minutes. Drain.
• Mash potatoes with milk and salt. Stir in Add Chihuahua cheese.
• Heat 1/2 inch oil in a deep skillet over medium heat.
• Meanwhile, wrap tortillas in a dish towel or paper towel and microwave on high power for 2 minutes. If you don't steam them, they will crack when you roll them.
• Fill each tortilla with a spoonful of the mashed potato mixture, roll tightly, and secure with a toothpick.
• When oil is hot enough to make the flautas sizzle, put 6 to 8 flautas in the oil; make sure there is room between them or they won't cook evenly. Fry until golden brown and crispy, about 5 minutes. If the oil doesn't completely cover the flautas, flip over and fry the other sides. Drain on paper towels. Serve hot.

MEXICAN FLAUTAS

Steps:

• Pre-heat the oven to 425F.
• Wash and poke a few holes in your sweet potato. Wrap it in clear plastic wrap, and microwave on high for about 6-8 minutes.
• Combine corn, diced peppers, onions, black beans, garlic powder, chili powder, cumin, cilantro, cayenne pepper, and salsa in a medium bowl.
• Once your sweet potato is cooked, carefully remove the skin, and add to your corn mixture and stir together.
• Add salt, pepper, and any additional seasoning to taste.
• Wrap 3-4 corn tortillas in a damp paper towel and microwave on high for 30 seconds. Follow it up with an additional 30 seconds, if needed. This will soften the tortillas so that they roll easily without tearing or breaking.
• Spray or rub one side each tortilla with oil and add some veggie filling to the center of the "dry side" of each tortilla.
• Top it off with a layer of the cheese mixture and roll the tortilla.
• Place on a wire cooling rack and add a toothpick, if needed.
• Repeat these steps until you have a rack full of flautas.
• Give them another spray of the oil and set the cooling rack onto the baking sheet lined with aluminum foil. The wire rack elevates the flautas and allows them to get nice and crispy on both sides. (If you don't own a wire rack, simply place the flautas on aluminum foil after spraying and turn over halfway through cooking so both sides will get crispy without frying them).
• Bake on the middle rack for 15 minutes.
• At the end, set to broil on HIGH for just under a minute to crisp the tortillas into a perfectly golden, crunchy shell.
• Top with your favorite fresh toppings and serve immediately.
• Makes about 12-15 flautas depending on tortilla size.

CONFETTI MASH POTATO FLAUTAS WITH HOT TOMATILLO SAUCE

Steps:

• In a large saute pan, over medium-high heat, add 1 tablespoon of the olive oil and saute yellow onion, half of the red bell pepper, and serrano pepper for 3 minutes. Add the garlic and saute for 1 minute more. Turn off heat, add in the corn and set aside.
• In a medium bowl, mash potatoes with a potato masher, and fold in the sour cream, cream cheese, pepper jack, salt and pepper. Stir in 1/3 of the sliced green onions and combine gently with the corn mixture. Season, to taste, with salt and pepper. Keep warm.
• In a small saute pan, over medium heat, add the remaining olive oil. Add the remaining red bell peppers and saute briefly. Stir in 1/3 more of the green onions, then add the tomatillos. Let simmer for 5 to 6 minutes, then puree with a stick blender. Keep warm.
• Preheat the oven to 250 degrees F and put a cooling rack on a sheet pan. Heat the canola oil to 350 degrees F. Have tortillas, dish of beans, potato mixture, sliced pasilla peppers, sliced avocado and toothpicks at hand, as well as a plate lined with paper towels for draining.
• Put a flour tortilla on dry work surface, lay about 3 tablespoons black beans along 1 side. Top with approximately 1/3 cup of the potato mixture, 2 strips of the pasilla pepper and avocado.
• Roll tightly, burrito style and seal with a toothpick. Set aside and repeat with remaining ingredients.
• When all are assembled, check the oil temperature and gently add them to the pan, maximum 4 at a time. Do not crowd. Turn frequently and be careful, because they can brown quickly. Drain briefly on paper towels, remove the toothpicks and keep warm in the oven on the cooling rack.
• Put 1/4 cup of tomatillo sauce on a plate; cut a flauta in half on the diagonal and lay 1 piece down, and 1 standing up, then sprinkle with Cotija cheese and cilantro. Garnish with the remaining green onions. Repeat the process with the remaining ingredients.
• For a main course, serve on large plate, double the sauce, add 4 cut pieces, all up, garnish and serve.