Thank you for visiting Mexican Munchies!
Today, I am going to take you through the steps of making Flautas de Papa. These crispy bites are usually what my family ends up having for dinner when we want to chill in front of the TV and watch a movie or listen to my brother scream at the Lakers when they have a game. You can put together as many as you like and have them served as finger foods or, if you’re like my mom, you can fancy it up with some garnishes, sides and salsas. “Make it look pretty” is what my mom always says. Recently, we had a bowl of sopa de fideo to go alongside the flautas so that recipe will be included as well. Hope you enjoy the food and if you make this for yourself at home, please comment at the end of this post and tell me how it went.
Ingredients- Makes 6-8 flautas
For the flautas
- A pack of corn tortillas
- 1 lbs of Yukon golden potatoes (peeled and halved)
- 1 tbs of butter
- ½ tsp of cumin
- 1 cup of shredded white cheddar
For the sopa
- 3 roma tomatoes
- ¼ small onion
- 1 clove of garlic
- 3 cups of chicken broth
- ½ cup of fideo
- 1 tbs Cilantro (optional)
- To make the flautas, preheat the oven to 375 F and prepare the filling. After you peeled and halved the potatoes, put them in a pot and fill with water until it almost covers them. Put the pot on the stove and once the water has come to a boil bring the flame down and leave the pot covered while simmering until the potatoes become soft.
- While the potatoes are on the stove, prepare the sopa (soup). Put the tomatoes, onion, and garlic in a blender and liquify for 30 seconds. Set aside.
- In another pot, drizzle with olive oil and let it heat up on medium high heat. Then pour the fideo and immediately stir to get the oil evenly distributed.
- Let the fideo toast for a couple minutes until it starts turning golden brown
- Next, take the tomato mixture and pour it, but be careful, it might splash a bit so don’t burn yourself. Stir and let it sit for 30 seconds.
- Then, pour the chicken stock, add salt to taste, and mix to get everything incorporated. Let this simmer on low heat for about 20 min or until the fideo is cooked through.
- Once your potatoes have cooked, move them to a bowl big enough to fit your other ingredients. Combine the butter, cheese, and cumin and mash everything until smooth. Use a masher to get a good consistency, oooor find your nearest childhood cup and that works just fine.
- It is important to do this while the potatoes are still hot so the cheese can melt. Now the filling is all done!
- For the assembly, sprinkle some oil on the corn tortillas and pop them in the microwave for 30 seconds (more or less). This keeps them from cracking when you roll them.
- All you have left to do is spread the potato filling, roll the tortillas and place them on an oiled baking sheet so they don’t get stuck to the pan.
- Put them into the oven and let them get crispy which takes about 25-30 min.
- **back to the sopa** Once the fideo is ready, chop some cilantro and stir into the soup.
One way to serve this is by eating it plain jane with the soup on the side for a chill meal and no mess (depending how bad of an eater you are). For funzies though, I drizzled some sour cream and pickled red onions with avocado of course. I made some of my Buelas green salsa and bam… a beautiful dish. Multitasking was difficult for this one. My brain was all over the place thinking, “the potatoes!…..oh! the soup!….wait, how much cumin?!” Again, I found myself yelling, “Mama!!” I called on her less than last time. Baby steps. At least I was able to get everything done without setting off our smoke detector. Anyway, I had fun making this and I had even more fun eating it after all the pictures were taken. Leave me a comment down below if you have any suggestions on what munchies to make next! Go easy on me, I’m still at level 1 in the kitchen. Love you all. Thanks for reading.