Name: Mexico Citys Potato Flauta Recipe
Cook time: 45 min
Total time: 45 min
Yield: 4 servings
Cuisine: Mexican
Ingredients: 3 cups Potatoes; 8 pieces Corn tortillas; 2 cups Vegetable oil; 1 tsp Salt; 1 tsp Ground cumin; 1 tsp Chili powder; 1 cup Shredded cheese (optional); 1 to taste Sour cream (for serving); 1 to taste Salsa (for serving)

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Peel and chop the potatoes into quarters. Boil them in salted water until tender, about 15-20 minutes. Drain and mash the potatoes.

Prepare the Potatoes

Mix in salt, ground cumin, and chili powder into the mashed potatoes until well combined. If desired, fold in shredded cheese.

Season the Mashed Potatoes

Heat the corn tortillas in a dry skillet for a few seconds on each side until warm and pliable.

Prepare the Tortillas

Place about 2-3 tablespoons of the potato filling in the center of each tortilla. Roll them tightly and secure with a toothpick if necessary.

Fill the Tortillas

In a large skillet, heat the vegetable oil over medium-high heat. Fry the flautas in batches until golden brown and crispy, about 2-3 minutes on each side. Drain on paper towels.

Fry the Flautas

Serve hot with sour cream and salsa on the side.

Serve

Potatoes

Corn tortillas

Vegetable oil

Salt

Ground cumin

Chili powder

Shredded cheese (optional)

Sour cream (for serving)

Salsa (for serving)

Potato Flauta

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Mexico City

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Make Potato Flauta Recipe in just 45m. Get the full recipe with step-by-step instructions at pekinthechef.com.

Potato Flauta Recipe

Ingredients

Main Ingredients

Method

Cooking Instructions