Potato Flautas Food

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.

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.

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.

FLAUTAS

Steps:

• In a nonstick frying, pan cook meat until no pink remains.
• Drain excess fat and add pepper, onion, and garlic cook until veggies are tender.
• Stir in oregano, cumin, salt, cinnamon, and cloves.
• Cover and cook over low heat for 3 minutes stirring occasionally.
• Remove from heat and set aside.
• Heat a nonstick pan at a medium-low heat.
• For each flauta: warm a tortilla on each side in the pan (until it bends readily, not to brown it).
• Spread 2 tablespoons of the meat filling across the center of the tortilla (all the way to the edges).
• Roll up so that the filling is in the middle and secure with a wooden toothpick.
• In a medium to large saucepan, heat 2 to 3 inches of oil to med-high heat.
• Fry 3 or 4 flautas at a time (don't overcrowd) about 3 minutes or until crisp and golden.
• Turn as required to brown them evenly all over.
• Use tongs to lift the flautas from oil and tip to allow excess fat to drain out of each end.
• Drain on paper towels and keep warm in a 300F oven while frying remaining flautas.
• Remove toothpicks and serve with salsa and sour cream.

MASHED POTATO AND POBLANO FLAUTAS

Steps:

• Preheat an oven to 450 degrees F (230 degrees C). Prick potatoes several times with a fork and place onto a baking sheet.
• Bake in the preheated oven until potatoes are easily pierced with a fork, 50 minutes to 1 hour. Remove potatoes from the oven and allow to cool, about 5 minutes. Reduce oven temperature to 425 degrees F (220 degrees C).
• Peel away and discard potato skins. Transfer potato flesh to a large bowl.
• Lightly spray a nonstick baking sheet with cooking spray.
• Heat vegetable oil in a large skillet over medium-high heat. Saute poblano and onion until the onion is translucent, 4 to 5 minutes. Add garlic, cumin seeds, salt, and pepper; saute for 4 more minutes. Remove from the heat.
• Add onion mixture to the cooked potato. Add almond milk and mash well. Some visible chunks are fine.
• Place 2 tablespoons of potato filling in a tortilla and roll it up tightly. Place flauta on the prepared baking sheet. Repeat with remaining filling and tortillas. Lightly spray the flautas with cooking spray.
• Bake in the preheated oven until the edges of the tortillas are brown and crispy, 10 to 12 minutes, turning the pan halfway through for even cooking.

BAKED BLACK BEAN & SWEET POTATO FLAUTAS

Steps:

• Pre-heat your oven to 425°F.
• Poke a few holes in your sweet potato, wrap it in a slightly damp paper towel, and microwave on high for about 6-8 minutes, until soft.
• While you wait, combine corn, diced peppers and onion with your black beans, garlic, chili powder, cumin, cayenne, and salsa.
• Once your sweet potato is cooked, remove and mash the flesh, and add the it to the rest of your veggies and mix thoroughly. Add salt, pepper.
• Next, working in batches of 3-4 tortillas, wrap tortillas in a damp paper towel and microwave on high for 30 seconds. This will steam the tortillas so they easily roll into flautas without breaking or cracking.
• Immediately spray or rub one side each tortilla with oil and add "line" of veggie filling to the center of the "dry side" of each tortilla, about 1 inch thick.
• Mix shredded and cream cheese. Top filling with a layer of this mixed cheese, then roll the tortilla.
• Place on a wire baking/cooling rack and seal with a toothpick which has been soaking in water.
• Repeat these steps until you have a rack full of flautas.
• Give them another spritz of oil and set the rack on a 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 a chance to crisp up.
• Bake on the middle rack, at 425°F, 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.
• Serve with sour cream or plain Greek yogurt, salsa, and guacamole for dipping.