Potato Flautas
These flautas are great and I purchased all the ingredients for under fifteen dollars. This recipe serves four. If you’re feeling wild, make a few shredded beef or shredded chicken. Serve with a side of Spanish rice and beans if desired.
Ingredients:
two large potatoes, peeled and diced
four cups shredded cabbage
four tomatoes, sliced thin
½ refrigerated table cream or sour cream
two avocados
2 teaspoons salt
1 tablespoon pepper
3 cups cooking oil (for deep-frying)
Serve flautas on a bed of cabbage and top with sliced avocados, tomatoes, and cream. Enjoy!
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- Ingredients
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- Boil potatoes in water until soft
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- Drain water, add salt/pepper, and mash
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- Using your hands, lay a small amount of potato along tortilla (about 3 tbsp)
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- Roll tortilla tightly. Tip: If tortilla tears, place tortillas in a plastic bag and microwave for 25 sec. to soften them.
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- Insert toothpick through flauta to keep them from unrolling
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- Heat oil. Once hot, carefully place each flauta in pan. Flip flautas once the bottom is golden brown. At this time you can remove toothpicks
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- Once the flautas become a dark, golden color, remove from pan. Drain excess oil on paper towel
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- Place 3 or 4 flautas on a bed of shredded cabbage
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- Add avocado and tomato slices
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- Drizzle cream and of course – your favorite salsa. Enjoy!
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Mmm, I love flautas! These look and sound delicious!