South Texas potato flautas

Name: South Texas potato flautas
Prep time: 30 min
Cook time: 20 min
Total time: 50 min
Cuisine: TexMex, Latin American, American, Mexican
Ingredients: 1 1/2 pounds Russet potatoes, peeled and cubed (about 2); 1 tablespoon kosher salt; Black pepper; 4 tablespoons unsalted butter; 4 cloves garlic, minced; 1/4 cup whole milk; 4 ounces (1/2 cup) Monterey Jack, shredded; 1 canned chipotle chile, minced; ½ teaspoon dried oregano; ½ teaspoon ground cumin; ¼ cup safflower oil; 12 corn tortillas; Salsa, for serving; Crumbled Cotija cheese, for serving; Sour cream, for serving

7 steps

Prep:30minCook:20min

Potato tacos are served year-round, though they are especially popular in the winter when people may be avoiding meat for health or religious reasons, such as Lent. Here is my rendition, a crisp and creamy taco I’ve livened with chipotle chiles and garlic. Instead of frying the flautas in oil, I bake them at high heat in the oven, which is less messy and yields a satisfying crunch. Kids enjoy the shape though these are certainly popular with adults, too. While they are still very much a regional specialty in Texas, there’s no reason why they couldn’t become a more common dish. I’m glad I now know about them and I believe that you will be, too.

Updated at: Thu, 17 Aug 2023 08:48:55 GMT

Nutrition balance score

Unbalanced

Glycemic Index

Moderate

Glycemic Load

Moderate

Nutrition per serving

Calories251.1 kcal (13%)

Total Fat12.5 g (18%)

Carbs28.9 g (11%)

Sugars0.9 g (1%)

Protein6 g (12%)

Sodium553 mg (28%)

Fiber2.1 g (7%)

% Daily Values based on a 2,000 calorie diet

Ingredients

12 servings

For the Potato Filling

1.5 poundsrusset potatoes

peeled and cubed

1 tablespoonkosher salt

black pepper

4 tablespoonsunsalted butter

4cloves garlic

minced

¼ cupwhole milk

½ cupmonterey jack shredded

1canned chipotle chile

minced

½ teaspoondried oregano

½ teaspoonground cumin

For the Flautas

¼ cupsafflower oil

crumbled, for serving

sour cream

for serving

Instructions

Step 1

To make the potato filling, place the potatoes in a large pot, cover with 1 inch of water, add the salt, and bring to a boil on medium heat. After the water comes to a boil, turn the heat to medium-low and continue to cook until the potatoes are fork-tender (be sure not to overcook), about 10-12 minutes. Drain and rinse, then lightly salt and pepper the potatoes.

Step 2

Wipe out the pot, then add the butter and melt it over low heat. Add the garlic, and while stirring, cook until fragrant and softened for about 30 seconds. Turn off the heat.

Step 3

Return the potatoes to the pot, and with a masher, mash the potatoes until smooth.

Step 4

Pour in the milk and stir until well blended and creamy. (I leave off the heat to prevent the potatoes from burning on the bottom, but if you find they're not hot enough, use low heat but keep stirring to prevent them from sticking.) Stir in the cheese until melted, then stir in the chipotle, oregano, and cumin. Taste and add more salt and pepper if desired.

Step 5

To make the flautas, preheat the oven to 425°F and pour the oil onto a sheet pan or into a large baking dish. Add the tortillas to the sheet (it’s okay if they’re overlapping) and work with your hands to get them coated in the oil. Place in the oven (it’s fine to do this while it’s heating) for 3-5 minutes or until softened and warm. Take the tortillas out of the oven and remove them from the sheet.

Step 6

Place 1/4 cup of the potato filling in the center of each tortilla, then roll, and place back on the sheet, about 1/2 inch apart, seam side down. Cook for 20-25 minutes uncovered or until lightly browned and crisp.(While cooking, please note that some of the filling may run out of the ends of the flautas, but I find this is welcome, as it yields a crisp and cheesy potato bite.)

Step 7

Serve the flautas warm topped with salsa, cheese, and sour cream.

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