I absolutely love this recipe because it’s the perfect fusion of comfort and flavor; the crispy flautas filled with cheesy, spiced potatoes are just irresistible. Plus, it’s super easy to make and pairs perfectly with a Netflix binge and a cold drink – what more could a millennial want?
I love making these crispy potato flautas, where the creamy potato texture of russet potatoes meets the melty goodness of cheddar and Monterey Jack cheeses. I think finely chopped onion, ground cumin, and chili powder give them a delightful flavor.
Piping hot with salsa or sour cream, they’re an absolute treat.
Ingredients
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Ingredient Quantities
- 4 medium russet potatoes, peeled and diced
- 1/2 cup shredded cheddar cheese
- 1/2 cup shredded Monterey Jack cheese
- 1 small onion, finely chopped
- 1 teaspoon ground cumin
- 1/2 teaspoon chili powder
- Salt and pepper, to taste
- 12-15 corn tortillas
- Vegetable oil, for frying
- Sour cream, for serving (optional)
- Salsa, for serving (optional)
- Chopped cilantro, for garnish (optional)
Instructions
1. Dice the potatoes and place them in a large pot. Cover the potatoes with water. Bring the water to a boil and reduce the heat to medium-high. Cook the potatoes for another 10-15 minutes until they are fork-tender. Drain the water and return the potatoes to the pot.
2. Use a fork or a potato masher to mash the potatoes. Then, together with the cheeses and spices, make a well-combined mixture.
3. Heat the corn tortillas in the microwave or on a skillet for a few seconds. This makes them pliable.
4. Spoon the potato mixture onto each tortilla, using about 2 tablespoons per tortilla. Roll the tortillas tightly to form the flautas. If necessary, use toothpicks to hold the flautas together.
5. In a large skillet, heat approximately 1/2 inch of vegetable oil over medium-high heat.
6. When the oil is hot, add the flautas very carefully, making sure to place them seam side down. Fry them in batches, turning them over from time to time so that they brown evenly, and keeping them in the oil until they are golden and crispy all over. This should take about 3 to 5 minutes per batch.
7. Take the flautas from the oil and drain them on paper towels to get rid of the oil. Absorb as much of it as you can. Then get ready to serve them with nice sides.
8. Fry the rest of the flautas in the same way.
9. Warm the flautas and serve them with sour cream and salsa on the side, if you wish.
10. For additional flavor and freshness, you may garnish with chopped cilantro.
Equipment Needed
1. Large pot
2. Potato peeler
3. Knife
4. Cutting board
5. Fork or potato masher
6. Large skillet
7. Microwave or additional skillet (optional, for warming tortillas)
8. Wooden spoon or spatula
9. Measuring spoons
10. Tongs or slotted spoon
11. Paper towels
12. Plate or tray (for draining fried flautas)
13. Toothpicks (optional, for securing flautas)
14. Serving platter
FAQ
- Q: Can I use flour tortillas instead of corn tortillas?A: Yes, you can use flour tortillas, but the texture will be different. Corn tortillas provide a traditional taste and a crispier texture.
- Q: Can I prepare the potato filling ahead of time?A: Certainly! You can prepare the filling a day in advance. Just keep it in an airtight container and in the fridge until you’re ready to use it. It will stay fresh until then.
- Q: What is the best way to prevent the flautas from unrolling while frying?A: To secure the flautas after rolling them, use toothpicks. Be careful to remove them before serving.
- Q: How can I make these flautas spicier?A: For a spicier punch, mix in some chopped jalapeños or more chili powder into the salsa.
- Q: Can these be baked instead of fried?A: Yes, you can bake them. Preheat the oven to 425°F (220°C) and bake for 15-20 minutes or until they are crispy, turning halfway through.
- Q: How do I keep leftover flautas crispy?A: Keep any extra flautas in a sealed container in the fridge. The next time you want to eat a flauta, preheat your oven to 350°F (175°C), place the flautas on a baking sheet, and warm them in the oven for 10-15 minutes. This method should yield crispy, hot flautas that are ready to eat.
Substitutions and Variations
Substitute sweet potatoes for russet potatoes and get a different flavor.
To get a spicier kick, substitute Pepper Jack cheese for cheddar cheese.
Replace a small onion with a red onion for a taste that is milder and less harsh.
Change out the ground cumin for smoked paprika to deliver an entirely different spice profile.
For a softer texture, use flour tortillas instead of corn tortillas.
Pro Tips
1. Use Wax Paper for Rolling: When stuffing and rolling your flautas, use a piece of wax paper to help roll the tortillas more easily without tearing them. This also minimizes the sticking of the potato mixture to your work surface.
2. Preheat the Oil Properly: Make sure your oil is at the right temperature (around 350°F or 175°C) before adding the flautas. Use a kitchen thermometer if you have one. If the oil is too cold, the flautas will absorb more oil and become greasy.
3. Keep Tortillas Warm: To make rolling easier and prevent them from cracking, keep the tortillas warm and pliable. Wrap them in a clean kitchen towel or store them in a tortilla warmer if you’re not using them immediately.
4. Cheese Variation: For a more robust flavor, consider using a smoked cheese or adding a bit of smoked paprika to your potato mixture. This will add complexity and a slight smoky kick to your flautas.
5. Double Fry for Extra Crispiness: If you want exceptionally crispy flautas, try double frying them. Fry them once until they are lightly golden, let them cool slightly, and then fry them a second time for a super crunchy texture.
Crispy Potato Flautas Recipe
My favorite Crispy Potato Flautas Recipe
Equipment Needed:
1. Large pot
2. Potato peeler
3. Knife
4. Cutting board
5. Fork or potato masher
6. Large skillet
7. Microwave or additional skillet (optional, for warming tortillas)
8. Wooden spoon or spatula
9. Measuring spoons
10. Tongs or slotted spoon
11. Paper towels
12. Plate or tray (for draining fried flautas)
13. Toothpicks (optional, for securing flautas)
14. Serving platter
Ingredients:
- 4 medium russet potatoes, peeled and diced
- 1/2 cup shredded cheddar cheese
- 1/2 cup shredded Monterey Jack cheese
- 1 small onion, finely chopped
- 1 teaspoon ground cumin
- 1/2 teaspoon chili powder
- Salt and pepper, to taste
- 12-15 corn tortillas
- Vegetable oil, for frying
- Sour cream, for serving (optional)
- Salsa, for serving (optional)
- Chopped cilantro, for garnish (optional)
Instructions:
1. Dice the potatoes and place them in a large pot. Cover the potatoes with water. Bring the water to a boil and reduce the heat to medium-high. Cook the potatoes for another 10-15 minutes until they are fork-tender. Drain the water and return the potatoes to the pot.
2. Use a fork or a potato masher to mash the potatoes. Then, together with the cheeses and spices, make a well-combined mixture.
3. Heat the corn tortillas in the microwave or on a skillet for a few seconds. This makes them pliable.
4. Spoon the potato mixture onto each tortilla, using about 2 tablespoons per tortilla. Roll the tortillas tightly to form the flautas. If necessary, use toothpicks to hold the flautas together.
5. In a large skillet, heat approximately 1/2 inch of vegetable oil over medium-high heat.
6. When the oil is hot, add the flautas very carefully, making sure to place them seam side down. Fry them in batches, turning them over from time to time so that they brown evenly, and keeping them in the oil until they are golden and crispy all over. This should take about 3 to 5 minutes per batch.
7. Take the flautas from the oil and drain them on paper towels to get rid of the oil. Absorb as much of it as you can. Then get ready to serve them with nice sides.
8. Fry the rest of the flautas in the same way.
9. Warm the flautas and serve them with sour cream and salsa on the side, if you wish.
10. For additional flavor and freshness, you may garnish with chopped cilantro.
