Potato and Cheese Flautas
Flautas or Taquitos?
Well, that all depends on whether or not you find yourself north or south of the border!
These amazing full of flavor crispy tortilla rolls can be filled with anything you can imagine; meet, cheese, beans and vegetables and the same goes for the toppings so let your creative juices flow and get busy!
I am giving you this “Potato Flautas” recipe for now as your starting point since they go great for the meatless Fridays, Lent season.
12 Corn tortillas 2 peeled, cubed & boiled potatoes 12 long strips of white cheese (mozzarella, Monterey jack, etc..) 2 Tb of sour cream 1 tsp salt 2 Tb vegetable oil
1/2 cabbage; shredded 2 chopped tomatoes 1 chopped avocado 1/4 cup chopped cilantro Mexican sour cream Mexican cheese like Cotija or Fresco
Salsa (Look for Salsa Verde recipe) on www.ChefMartin.net
In a bowl, add the boiled potatoes and mash them with the salt and sour cream. In order to roll tortillas without breaking, they need to be heated, which you can do by warming them in a pan or micro waving them for about 1 minute until you can bend them without breaking them. When they have been warmed, immediately add the filing. Start at the end of the tortilla and with a spoon add the potatoes and a piece of cheese. Pick the end of the tortilla and roll the tortilla around the filling tightly. Place the end of the wrap face down on a non-stick pan. Continue until you fill the pan with taquitos, making sure you place them firmly next to each other. Once you have your pan filled up, drizzle the oil over them and shake the pan a little bit to allow the oil to go underneath the taquitos. Turn the flame to a medium high and allow them to cook for 2 or 3 minutes or until golden brown. Then turn over to brown on the other side. When your taquitos are golden, remove them from the pan, blot with paper towel, salt them lightly and place on a plate.
You can put any toppings you want like, shredded cabbage, chopped tomatoes, avocado chunks, sour cream, Queso Fresco or Cotija, chopped cilantro and salsa.
There are so many vegetables and cheese’s you can fill Flautas with; so you can experiment with your favorite ingredients and prepare this dish completely vegan or vegetarian! It is gluten free too! I prefer to use corn tortillas, flour tortillas tent to hold much of the oil after you fry your Flautas.
Chef Martin Lopez