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Ingredients
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Flautas
Poblano Crema
Method
Flautas
- 1
- 2
Mash the Potatoes
Drain the cooked potatoes and return them to the pot. Mash the potatoes until smooth, then mix in the ground cumin and black pepper. Allow the mixture to cool slightly.
- 3
Fill the Tortillas
Warm the corn tortillas in a skillet or microwave until pliable. Take a tortilla, place a generous spoonful of the mashed potato mixture in the center, and top with a sprinkle of Oaxacan cheese. Roll the tortilla tightly to form a flauta. Repeat with remaining tortillas.
- 4
Fry the Flautas
In a large skillet, heat the vegetable oil over medium-high heat. Once hot, carefully place the rolled flautas seam side down in the skillet. Fry until golden brown and crispy, about 3-4 minutes per side. Remove and drain on paper towels.
Poblano Crema
- 5
Roast the Poblano Peppers
Place the poblano peppers directly over an open flame or under a broiler until the skins are charred and blistered. Transfer to a bowl and cover with plastic wrap for 10 minutes to steam. Once cooled, peel off the skins, remove seeds, and chop.
- 6
Blend the Crema
In a blender, combine the roasted poblano peppers, sour cream, lime juice, and garlic. Blend until smooth and creamy. Season with salt to taste.
