Table of Contents
About this recipe
Flautas, also known as taquitos, are rolled corn tortillas stuffed with various fillings. This classic Mexican dish is usually deep-fried and served with lettuce, crema, and salsa. Here’s a recipe for vegan potato flautas.
These crunchy potato tacos, also known as flautas in Mexico, are a favorite dish among my children and me. The corn tortilla is filled with a delicious filling, then fried and topped with salsa, cream, and lettuce, creating a dreamy and satisfying meal. I find it difficult to choose between flautas and sopes – both are incredibly delicious.
In Mexico, tacos, dorados, or flautas are the epitome of party food and street eats. When we used to live in Monterrey, Mexico and celebrated my kids’ birthdays, I always served flautas.
Ingredients
- Cooked or mashed potatoes
- Corn tortillas
- Frying oil
Before rolling corn tortillas, make sure they are pliable by heating them in the microwave for 30 seconds.
How to make them
Roll the tortillas tightly around the filling, securing with a toothpick or grouping 3-4 flautas together.
Heat a 12-inch cast iron or stainless steel skillet with 1/4 cup of vegetable oil. Fry the flautas until golden and crispy on all sides.
How to serve
- Finish the flautas with a generous spoonful of authentic Mexican salsa verde and a drizzle of Mexican cream.
- Use iceberg, romaine lettuce, or green cabbage to top them
- You can use raw salsa verde, creamy salsa verde, or guacamole to finish them off.
