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Ingredients
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Amt.
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Measure
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Ingredient
| | | | 3 | medium (2-1/4" to 3-1/4" dia.) | Russet Potatoes peeled, chopped | 12 | tortillas, medium (approx 6" dia) | tortillas, corn | 2 | cups | oil, canola | 2 | cups, pureed | avocado | 3 | tablespoons | salt |
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Steps
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Sequence
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Step
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| | 1 | Potatoes
- Wash and peel potatoes, then cut them in halves.
- Cut the halves into 5th’s and place in a pot of cold water, and then bring it to a boil until soft. (25-35 minutes)
- Drain the potatoes into a strainer, then place the soft potatoes into a bowl and smash to preference. | | 2 | Guacamole
- Cut 2 Avocadoes in halves and remove the seeds.
- Remove the inner Avocado from the Skin and place in a bowl.
- Add Salt to preference and use a fork and spoon to mash until a creamy thick texture is reached. | | 3 | Flautas
- Heat tortillas in microwave for 10 seconds and place on flat surface
- Add 2 1/2 tbsp potatoes and other optional ingredients onto the tortilla
- Roll the tortilla tightly.
- Fill a pan about 1 Inch up with corn oil and heat
- Once the oil is heated place the rolled Flautas in with the top openings downwards unto the oil ( This is so the tortilla will not open)
- Hold with tongs Cook until golden or firm
- Drain extra oil with paper towels
- Serve with Guacamole or other toppings on the side |
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