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!
-
- Ingredients
-
- Boil potatoes in water until soft
-
- Drain water, add salt/pepper, and mash
-
- Using your hands, lay a small amount of potato along tortilla (about 3 tbsp)
-
- Roll tortilla tightly. Tip: If tortilla tears, place tortillas in a plastic bag and microwave for 25 sec. to soften them.
-
- Insert toothpick through flauta to keep them from unrolling
-
- 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
-
- Once the flautas become a dark, golden color, remove from pan. Drain excess oil on paper towel
-
- Place 3 or 4 flautas on a bed of shredded cabbage
-
- Add avocado and tomato slices
-
- Drizzle cream and of course – your favorite salsa. Enjoy!
Mmm, I love flautas! These look and sound delicious!