Chef Martin Lopez shows us how to make Potato and Cheese Flautas.
12 Corn tortillas
2 peeled, cubed & boiled potatoes
12 long strips of white cheese (mozzarella, Monterey jack, etc..)
2 Tb of sour cream
1 tsp salt
2 Tb vegetable oil
1/2 cabbage; shredded
2 chopped tomatoes
1 chopped avocado
1/4 cup chopped cilantro
Mexican sour cream
Mexican cheese like C or F
In a bowl, add the boiled potatoes and mash them with the salt and sour cream. In order to roll tortillas without breaking, they need to be heated, which you can do by warming them in a pan or micro waving them for about 1 minute until you can bend them without breaking them. When they have been warmed, immediately add the filing. Start at the end of the tortilla and with a spoon add the potatoes and a piece of cheese. Pick the end of the tortilla and roll the tortilla around the filling tightly. Place the end of the wrap face down on a non-stick pan. Continue until you fill the pan with taquitos, making sure you place them firmly next to each other. Once you have your pan filled up, drizzle the oil over them and shake the pan a little bit to allow the oil to go underneath the taquitos. Turn the flame to a medium high and allow them to cook for 2 or 3 minutes or until golden brown. Then turn over to brown on the other side. When your taquitos are golden, remove them from the pan, blot with paper towel, salt them lightly and place on a plate.
You can put any toppings you want like, shredded cabbage, chopped tomatoes, avocado chunks, sour cream, Queso Fresco or Cotija, hopped cilantro and salsa.