Confetti Mash Potato Flautas with Hot Tomatillo Sauce

Total Time:
1 hr 15 min
45 min
30 min

8 appetizer servings or 4 main courses

  • 1 1/2 tablespoons olive oil, divided
  • 1/2 cup yellow onion, small dice
  • 1 1/2 cups red bell pepper, small dice, divided
  • 1 serrano pepper, small dice
  • 2 tablespoons minced garlic cloves
  • 1 (12-ounce) can low-sodium corn, drained well
  • 3 large russet potatoes, peeled, cubed and boiled
  • 1/2 cup sour cream
  • 6 ounces cream cheese, room temperature
  • 6 ounces pepper jack cheese, grated
  • 1 teaspoon sea salt
  • 1 teaspoon freshly cracked black pepper
  • 1 bunch green onions, sliced, divided
  • 1 (28-ounce) can tomatillos, drained and roughly chopped
  • 2 cups canola oil
  • 8 (8-inch) flour tortillas
  • 1 (12-ounce) can black beans, rinsed and drained well
  • 1 pasilla pepper, large, roasted and peeled, sliced into long, thin strips
  • 1 avocado, halved, pitted and flesh sliced in thin strips
  • Freshly grated Cotija cheese, for garnish
  • 1/3 cup chopped cilantro leaves, for garnish
  • Toothpicks
Watch how to make this recipe.
  • In a large saute pan, over medium-high heat, add 1 tablespoon of the olive oil and saute yellow onion, half of the red bell pepper, and serrano pepper for 3 minutes. Add the garlic and saute for 1 minute more. Turn off heat, add in the corn and set aside.

  • In a medium bowl, mash potatoes with a potato masher, and fold in the sour cream, cream cheese, pepper jack, salt and pepper. Stir in 1/3 of the sliced green onions and combine gently with the corn mixture. Season, to taste, with salt and pepper. Keep warm.

  • In a small saute pan, over medium heat, add the remaining olive oil. Add the remaining red bell peppers and saute briefly. Stir in 1/3 more of the green onions, then add the tomatillos. Let simmer for 5 to 6 minutes, then puree with a stick blender. Keep warm.

  • Preheat the oven to 250 degrees F and put a cooling rack on a sheet pan. Heat the canola oil to 350 degrees F. Have tortillas, dish of beans, potato mixture, sliced pasilla peppers, sliced avocado and toothpicks at hand, as well as a plate lined with paper towels for draining.

  • Put a flour tortilla on dry work surface, lay about 3 tablespoons black beans along 1 side. Top with approximately 1/3 cup of the potato mixture, 2 strips of the pasilla pepper and avocado.

  • Roll tightly, burrito style and seal with a toothpick. Set aside and repeat with remaining ingredients.

  • When all are assembled, check the oil temperature and gently add them to the pan, maximum 4 at a time. Do not crowd. Turn frequently and be careful, because they can brown quickly. Drain briefly on paper towels, remove the toothpicks and keep warm in the oven on the cooling rack.

  • Put 1/4 cup of tomatillo sauce on a plate; cut a flauta in half on the diagonal and lay 1 piece down, and 1 standing up, then sprinkle with Cotija cheese and cilantro. Garnish with the remaining green onions. Repeat the process with the remaining ingredients.

  • For a main course, serve on large plate, double the sauce, add 4 cut pieces, all up, garnish and serve.

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