: a usually corn tortilla rolled tightly around a filling (as of meat) and deep-fried
Origin of FLAUTA
American Spanish, literally, flute
"My" definition: Simply, 100% comfort food!
As stated, traditionally they are filled with shredded chicken or shredded beef, but cheesy fluffy potatoes with oregano sounded sooo much better, and of course the fact that flautas are essentially chips with a filling doesn't hurt either.
As I was watering my vegetables and herbs I came across my oregano plant, it's wonderful woodsy yet vibrant fragrance reminded me of this recipe. There is something about being inspired by what nature provides and what you nurture...
Although this recipe contains only a few ingredients, it's the simplicity of the combination that makes it especially flavorful and warming to my soul. Not to mention the fact that it takes me back to my roots, to when simple foods were what we lived by and the hands that prepared them were in fact what made them comforting.
Let's get started:
Let me start off by saying that this recipe will make approximately 24 flautas, now you may think that it's a bit much, but let me just warn you...it's not, just wait, you'll see why.
You are going to need 5 Russet potatoes, washed and dried.......ready to peel?
Not my favorite kitchen task...but it's worth it.
Once peeled make sure to place the potatoes in a bowl of cold water while you prepare to chop them, to prevent them from oxidizing.
Make sure to chop all the potatoes into approximately
the same size, so that they all cook evenly. As you are chopping
place the chopped potatoes into a pot of cold water
ready for the stove. Once they are all chopped you will need
to add 2 tablespoons of salt and 1/2 cup fresh oregano.
Cook at a medium heat until tender when pierced with a skewer.
Once cooked, drain and place into a food mill.
Now, I know most of you may not have a food mill, heck, I didn't have one until two weeks ago, so you are perfectly fine to substitute it with a potato masher. Just don't use a food processor, which makes gluey potatoes...nobody likes gluey potatoes, yuk!
But if you can find one, let me just show you how amazing it makes the potatoes look (yes, I know, amazing potatoes?...blame it on the love ok)
wait for it, wait for it.....
Now tell me those aren't some pretty amazing potatoes?! huh?? huh?? I told ya right? They are like little fluffy grains of rice, perfectly separated and waiting to soak in all the wonderful flavors we have in store!
Speaking of flavors...
you will need 2 cups of grated Monterey Jack cheese
and 2 Tablespoons of Dried Oregano.
Now, I happen to really love the flavor of Oregano,
but if you aren't that enthused by it, you don't have
to use the extra flavor,
the infused Oregano from the pot will be just fine.
But at least try it... you never know right?
Combine both the cheese
and the oregano into the potatoes.
Now, here is where you can taste to make sure there is
enough salt in the filling, if not go ahead
and add some more here.
Once combined, set the bowl aside.
Take out your tortillas
As I previously stated, you will need approximately
24 give or take a few.
You can heat the tortillas on a skillet, comal,
or even in a microwave wrapped in a dish towel for 1 min.
I like to do them in batches of 8 because that is
what fits nicely in my frying skillet, and if
they get cold they are no longer pliable.
Once tortillas are heated add about a tablespoon
of the mixture to the edge of the tortilla like so-
Then you take the edge and roll it over,
making sure to keep the filling inside, repeat.
Place the flautas into a skillet on medium high heat
filled with about 1/4 inch of oil (I use canola).
Cook until golden brown and then flip over and crisp the other side.
Once brown, remove from pan...and repeat.
Ehhm! the one you are staring at, right there on top
...that's mine. Called it!
But I'm not stopping there...
Now THAT'S more like it!
Now, I'll leave you two alone...Buen Provecho!
*Simply Food Love*