Potato Flautas
“Papas” (the Spanish word for potatoes) in any form are always amazing: fried, crisp, mashed, baked. Potatoes are a carb lovers dream. Add them to a plate of traditional Mexican food and you’ll discover how well they pair with salsa, beans, and of course tortillas! This easy recipe is inexpensive and a great meatless option.
Ingredients
12 La Tapatia or Sol de Oro tortillas (flour or corn)
3 potatoes
Water
Salt and pepper to taste
*Oil, if you prefer to fry your flautas
*Additional add-ins as desired (see #5 below)
Makes 12 flautas.
Directions
1. Preheat your oven to 425 degrees.
2. Wash, scrub, and peel potatoes. Cut into cubes.
3. Add the cubed potatoes to a deep pot and cover with water. Boil until tender (about 10 minutes).
4. Drain all the water and in the same pot, add salt and pepper to the potatoes.
5. Mash potatoes until creamy.
*At this point, you can keep it simple or get creative. Add any traditional baked potato ingredients to the potatoes and stir well. Need ideas? Butter, bacon bits, black beans, corn, garlic salt, seasoned salt, cheese, sour cream, chives.
6. Set aside your potato mixture and warm the tortillas on a comal or directly on your stove top.
7. Add about two tablespoons of potato mixture to a warmed tortilla and roll tightly.
a. If you plan to fry your flautas, secure with a toothpick.
b. If you plan to bake your flautas, line a cookie sheet with foil, lightly grease with cooking spray and place your flauta on the sheet.
8. Continue filling tortillas.
9. Bake for 15 minutes, turning over halfway through OR fry 2-3 at a time in 1 cup of hot oil for 3 minutes on each side. Be sure to drain fried flautas on a paper towel before serving.
10. Serve with salsa, sour cream, or guacamole.
*The best tortillas for frying are those with less moisture. We recommend our Original Recipe Yellow Corn Tortilla. If you visit our outlet, we also sell restaurant style white and yellow corn tortillas that are great for frying. If you prefer flour tortillas, we suggest an 8" size like our Gorditas. Whichever tortilla you decide to use, allow them to “dry” outside of the bag while you cook the potatoes.