Crispy rolled tacos drowned in salsa with potato filling. Mexican street food.
Ingredients
Scale
Measurement units
- 12 whole corn tortillas
- 2 cup russet potatoes, cooked and mashed
- ¼ cup white onion, diced fine
- 1 tsp salt
- 1 cup vegetable oil
- 1 lb tomatillos
- 2 whole serrano chiles
- 2 cloves garlic cloves
- ½ cup fresh cilantro
- 1 cup Mexican crema
- 2 cup green cabbage, shredded fine
- ½ cup queso fresco
Ingredients
Scale
Measurement units
- 12 whole corn tortillas
- 2 cup russet potatoes, cooked and mashed
- ¼ cup white onion, diced fine
- 1 tsp salt
- 1 cup vegetable oil
- 1 lb tomatillos
- 2 whole serrano chiles
- 2 cloves garlic cloves
- ½ cup fresh cilantro
- 1 cup Mexican crema
- 2 cup green cabbage, shredded fine
- ½ cup queso fresco
Instructions
Make the filling
Mix mashed potatoes with diced onion and salt.
Ingredients
- potatoes (2 cup)
- onion (¼ cup)
- salt (½ tsp)
Make the salsa verde
Simmer tomatillos and serranos until soft. Blend with garlic, half the cilantro, and salt.
Ingredients
- tomatillos (1 lb)
- serranos (2 whole)
- garlic (2 cloves)
Roll and fry
Fill tortillas with potato, roll tight. Fry until very crispy, 4-5 minutes. Drain.
Equipment
- deep skillet
Ingredients
- tortillas (12 whole)
- oil (1 cup)
Drown and serve
Place flautas on plate. Ladle warm salsa verde generously over. Drizzle crema. Top with shredded cabbage, queso fresco, remaining cilantro.
Ingredients
- crema (1 cup)
- cabbage (2 cup)
- queso (½ cup)
- fresh cilantro (2 tbsp)
Before you cook
Cook notes
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