Potato Flautitas Recipe
Mini rolled potato tacos, cabbage, pico de gallo, crema, cotija cheese, flautita sauce
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Ingredients
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Filling
Toppings
Method
Preparation of Filling
- 1
Cook the Potatoes
Boil the potatoes in salted water until tender. Drain and let cool slightly.
- 2
Mash the Potatoes
In a large bowl, mash the cooked potatoes. Stir in olive oil, garlic powder, onion powder, salt, and black pepper until well combined.
Assemble and Cook Flautitas
- 3
Prepare Tortillas
Heat the corn tortillas in a dry skillet over medium heat until soft and pliable.
- 4
Fill and Roll
Place a generous spoonful of the potato filling on each tortilla, then roll tightly to form a flautita. Secure with a toothpick if necessary.
- 5
Fry the Flautitas
In a large skillet, heat oil over medium heat. Fry the flautitas in batches until golden brown and crispy on all sides, about 2-3 minutes per side.
Serving
- 6
Top and Serve
Remove flautitas from oil and drain on paper towels. Serve hot topped with shredded cabbage, pico de gallo, crema, crumbled cotija cheese, and drizzled with flautita sauce.