flautas de papas

Prep time 5-8 Minutes | Total time 20-25 Minutes

Ingredients

Flour tortillas

4 Russet potatoes

1/4 cup Mexican crema

Salsa de jitomate(tomato sauce):

4 roma tomatoes

3 garlic cloves

3 chile de árbol, charred

1/4 white onion

1/4 Cup Mexican mayonesa

Hot sauce of your choice

1/4 cup queso fresco

1-2 chicken bouillon cubes

1 tsp Mexican orega

1-2 cups of water

1 tbsp canola oil

Directions

For your flauta filling, begin by boiling peeled potatoes and do what you would normally do to create mashed potatoes. Once tender, crush the potatoes through a ricer and mix in your spicy Mexican cheese and crema mixture. Season to taste and then set aside.

For your dipping salsa, simply toss everything into a blender, blitz and then pour into a hot pot that has about 1 tbsp of canola oil (This will splatter a lot so be careful!). Then season with 1-2 bouillon cubes and simmer for at least 15 minutes or until you get a nice salsa consistency.

While that is simmering, preheat some frying oil to 350° F. Then warm your flour tortillas, add some of your potato filling, roll, and secure your roll with a toothpick if needed. Fry your flautas until golden brown, drizzle on some cream and serve with your salsa. Enjoy!!