Tray Of Flautas (potatos) Recipe
Make Tray Of Flautas (potatos) Recipe in just 1h 15m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Filling
Tortillas & assembly
Frying & finishing
Method
Filling
- 1
Cook the potatoes
Place the peeled, 2-inch chunked potatoes in a large pot and cover with cold water by about 2 cm. Add 1 tsp of the salt to the water. Bring to a boil over high heat, then reduce to a simmer and cook until the potatoes are very tender when pierced with a fork, about 15–20 minutes depending on size. Drain well and return to the warm pot to let excess steam evaporate for 1–2 minutes.
- 2
Sauté aromatics
While potatoes cook, heat a small skillet over medium heat and add 1 tbs of butter (from the butter measured). Add the diced onion and cook, stirring occasionally, until translucent and beginning to brown at the edges, about 6–8 minutes. Add the minced garlic and cook another 30–45 seconds until fragrant. Remove from heat.
- 3
Make the mashed filling
Mash the drained potatoes with the remaining 1 tbs butter and the milk (120 ml) to your desired texture — smooth or slightly chunky. Fold in the sautéed onion and garlic, ground cumin, chili powder, remaining 0.5 tsp salt (adjust to taste), black pepper, chopped cilantro, lime juice, and the optional shredded cheese. Taste and adjust seasoning (add up to the remaining salt if needed). Let the filling cool slightly so it’s easier to handle when assembling.
Tortillas & assembly
- 4
Warm tortillas to make pliable
Warm the corn tortillas so they’re flexible and won’t crack. You can do this by wrapping 6–8 tortillas in a damp kitchen towel and microwaving 30–45 seconds, or warming each for about 15 seconds per side on a hot dry skillet. Keep warmed tortillas covered with the towel while you work so they stay soft.
- 5
Portion the filling
Place about 2–3 tablespoons of the potato filling (a heaping tablespoon if you prefer smaller taquitos) across the lower third of each warmed tortilla, leaving about 1/2 inch at the edges. If using, sprinkle a little extra shredded cheese on top of the filling for a crisp cheesy interior.
- 6
Roll and seal
Roll each tortilla tightly over the filling so the seam is on the underside. Dab a little water (about 1/4 tsp) or use a small brush dipped in the 2 tbs water to moisten the final edge and press to seal. If frying and you want extra assurance, secure with a toothpick placed through the seam (remember to remove toothpicks after frying). Place prepared flautas seam-side down on a tray or baking sheet, spaced so they don’t touch.
Frying & finishing
- 7
Frying — classic method
Fill a deep, heavy-bottomed skillet or pot with the vegetable oil (about 1–1.5 inches deep, roughly 480 ml) and heat to 175–180°C (350–360°F). Carefully lower 4–6 flautas seam-side down into the oil (do not overcrowd). Fry, turning occasionally, until golden-brown and crisp, about 2–3 minutes. Use a slotted spoon or tongs to transfer to a wire rack or paper towel-lined tray to drain. If you used toothpicks, remove them while the flautas are still hot but handle carefully.
- 8
Baking — tray method (lower oil)
For a tray-baked version, preheat oven to 220°C (425°F). Place rolled flautas seam-side down on a parchment-lined baking sheet. Lightly brush each flauta with the 2 tbs neutral oil or spray with oil. Bake for 12–18 minutes, turning once halfway through, until golden and crisp. Baking time will vary by oven and tortilla moisture—watch closely after 10 minutes so they don’t over-brown.
- 9
Finish and serve
Transfer cooked flautas to a serving tray. Sprinkle with the extra chopped cilantro and serve immediately with salsa, sour cream, guacamole, and lime wedges on the side. If desired, provide hot sauce or pickled jalapeños for extra heat. Serve 3 flautas per person as an appetizer or 4 per person as a main, depending on appetite.
- 10
Storage & reheating
Cool leftover flautas to room temperature, then store in an airtight container in the refrigerator for up to 3 days. Re-crisp in a 200°C (400°F) oven for 6–8 minutes or air-fryer at 190°C (375°F) for 3–5 minutes. Reheating in the microwave will make them soft instead of crisp.