These crispy potato taquitos, or flautas as we call them in Mexico, are one of my kids’ favorite Mexican meals ever, and to tell you the truth, mine too. The corn tortilla rolled up with a delicious filling, then fried and topped with salsa, crema, and lettuce, is nothing short of a dream.
What are flautas?
Flautas are rolled corn tortilla that contains a filling. This filling could be beef, vegetables, beans, chicken, or cheese. Then, they are deep or pan-fried.
Flautas are topped with salsa, Mexican crema, queso fresco or queso cotija, shredded lettuce or green cabbage, and sometimes radishes.
In Mexico, crispy tacos or flautas are party food and street food at its best. When we lived in Monterrey, Mexico, and celebrated my kids’ birthdays, I always served “flautas.”
Ingredients for the vegan flautas
The filling. For this version of vegan potato taquitos or vegan flautas tacos, I used some mashed potatoes as leftovers in the fridge. But you could also make the filling from scratch by cooking your potatoes in a large pot with salted water, then drain and mash your potatoes. Season them with salt; you can add vegan butter, fresh herbs, crema Mexicana, etc.
The tortilla. I like to use corn tortillas. Make them pliable by heating them in the microwave for 30 seconds. Fill them with the potato mixture, roll and use toothpicks to secure them. If you want to make flautas without toothpicks, use bamboo skewers to hold a group of three or four flautas together.
Oil for frying. Use a good vegetable oil with a high-temperature smoking point. I like to use safflower or avocado oil.
How to make vegan flautas?
Heat the corn tortilla on a griddle or microwave wrapped in a kitchen towel for 10 to 30 seconds to make it pliable. Spoon the filling in the middle and roll tightly. Secure with a toothpick, and repeat until you’re finished rolling the tortillas.
Heat a 12 inch cast iron skillet or the frying pan with about a 1/4 vegetable oil—Fry the flautas until golden and crispy on all sides. Serve and finish with your favorite toppings.
Other vegan taquito fillings
But you can stuff the corn tortillas with anything you want, and they will turn out delicious. Taquitos can be made with mashed sweet potatoes, cauliflower puree, vegan cheese, mushrooms, black beans, lentils, zucchini, carrots, and the list of options goes on and on.
tips & tricks
- Finish with a good spoonful of Authentic Mexican salsa verde and a good drizzle of Mexican crema.
- I do not deep fry my
flautas; Ipan fry them in a good cast-iron skillet; I know I’m making this healthier.
- You can prepare them and then freeze them. Thaw and pan fry. These are best eaten freshly made.
- You can also make them without frying, spray with oil, and pop them into your air fryer or oven at 400ºF for 3-5 minutes or until crispy.
💡The perfect vegan Mexican meal fo my dreams: •Mexican vegetable soup •These potato tacos with a side of refried beans •For dessert avocado chocolate mousse •To drink healthy almond horchata
🔥TIP ・Use iceberg, romaine lettuce or green cabbage to finish this crispy potato tacos. ・You could use raw salsa verde, cooked salsa verde or a super powerful guac to finish them up. ・I also like to eat them with thinly sliced radishes and some Mexican pickled red onions.
Other recipes that you may like:
So here is the recipe for these crispy potato tacos and if you prepare them and like them, please share the recipe and the blog. I would love to see your creations on FaceBook, INSTAGRAM, or maybe you want to save them for later on Pinterest.
Flautas (Crispy potato taquitos)
- 12 corn tortillas
- 1 cup mashed potatoes
- 1/4 cup vegetable oil
- 4 long wooden skewers ot toothpicks
- Heat tortillas on a skillet for 10-15 seconds to make them pliable.
- Put a spoonful of mashed potatoes in the center of each tortilla and spread it along with the tortilla. Roll the tortilla and put it on a long skewer. Repeat until you put three or four tacos on the skewer.
- Repeat with all the tortillas.
- In a frying pan over high heat, put a tablespoon of oil and put three or four tacos, leave until golden brown, three to five minutes, turn and brown on the other side.
- Take out the tacos and put them in a dish with a paper towel to absorb the excess oil.
- Repeat until all the tacos are done.
- To serve, put the crispy potato tacos on a plate and finish with the toppings. Enjoy immediately.
Nutritional information of this recipe is only an estimate, the accuracy for any recipe on this site is not guaranteed.