Confetti Mashed Potato Flautas with Hot Tomatillo Sauce

Updated at: Thu, 17 Aug 2023 05:33:18 GMT

Step 1

Boil potatoes until just tender, about 10 minutes. Drain Roast the pajilla or poblano chiles over a gas stove or under the broiler. Cool, peel, seed, and slice the chiles into 32 long, thin strips. Reserve. In a large skillet over med-high heat, heat the olive oil and cook the onion, 3/4s of the red bell pepper, and the serrano chile for 3 minutes or until softened. Add garlic and cook for 1 minute more. Turn off the heat and add the corn.

Step 2

In a medium bowl, mash the potatoes until smooth. Fold in the sour cream, cream cheese, pepper jack, salt and pepper. Gently stir in 1/2 of the green onions and the pepper-onion mixture. Season to taste with salt and pepper. Keep warm.

Step 3

Set a wire rack in a baking sheet and place it in the oven. Preheat the oven to 250F. In a dutch oven, heat the canola oil to 350F. Have the tortillas, beans, potato mixture, roasted chile peppers, avocado, and the toothpicks at hand, as well as a plate lined with paper towels for draining.

Step 4

Place a tortilla on a dry work surface. Lay about 3 tablespoons black beans along one side, then about 1/3 cup of potato mixture. Top with 2 strips each of roasted chile and avocado.

Step 5

Roll tightly, tucking the ends in, and secure with a toothpick. Repeat with the ends of the tortillas and filling.

Step 6

Check the oil temperature and gently add the flautas to the oil, a maximum 3 of a time so as not to crowd them. Turn frequently and watch carefully, because they will brown quickly, about 1 to 2 minutes per side. Drain each batch briefly on paper towels, remove the toothpick, and lightly sprinkle with salt. Keep warm in the oven

Step 7

Place 3 tablespoon of tomatillo sauce on a small plate. Cut a flauta in half on the diagonal, laying one piece on its side on the plate and standing one up. Sprinkle cotija cheese on top and garnish with the cilantro and the remaining green onions and red bell pepper.

Step 8

Serve on a large plate, double the sauce underneath, and stand 4 flauta halves in the sauce. Garnish and serve.

Step 9

In a medium saucepan over medium heat, heat the olive oil. Add the yellow onion and red pepper and cook until almost soft, about 6 minutes. Add the green onion, garlic, jalapenos and cook for 2 minutes more. Add the tomatillo and any juices that accumulated on the cutting board. Simmer for 8 or 10 minutes. Puree in the saucepan with a stick blender or in a blender (in batches, if necessary). Stir in the cilantro and keep warm. Garnish with additional cilantro.

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