Potato & Shrimp Flautas
Potato & Shrimp Flautas
Ingredients
For the Red Sauce
- 1 tablespoon cooking oil, as needed
- 1/2 yellow onion, sliced
- 2 Roma tomatoes, whole
- 4 cloves garlic, whole
- 4 guajillo peppers, stems and seeds removed
- 2 chiles de árbol
- 2 cups seafood stock, or vegetable stock, water, or chicken stock
- 1/2 teaspoon cumin
- 1 pinch oregano
- 1/2 teaspoon salt, to taste
- 1/4 teaspoon black pepper, to taste
- 1/2 teaspoon tomato bouillon
For the Potato and Shrimp Filling
- 5 Russet potatoes, medium, diced
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 1/4 cup red sauce, from prepared batch
- 1/4 cup cilantro, chopped
- 1 tablespoon epazote, chopped
- 1/2 teaspoon salt, to taste
- 1/4 teaspoon black pepper, to taste
- 1 cup queso asadero, grated
- 1 pound shrimp, peeled, deveined, and cut into smaller pieces
For the Flautas
- 12 corn tortillas
- 3 cups cooking oil, for frying
For Serving (Garnish)
- 1 cup cabbage, shredded
- 1/2 red onion, sliced
- 1/4 cup cilantro, fresh, chopped
- 4 lime wedges
- 1/2 cup pickled jalapeños and carrots
Instructions
- 1
Heat a pan over medium heat with 1 tablespoon of cooking oil. Add the sliced yellow onion, whole Roma tomatoes, and whole garlic cloves. Cook for 3 to 4 minutes, stirring occasionally, until they begin to soften and get some color.
⏱️ 5 min
- 2
Add the guajillo peppers (stems and seeds removed) and chiles de árbol to the pan. Toast for about 1 minute, stirring constantly to prevent burning.
⏱️ 2 min
- 3
Pour in 2 cups of seafood stock (or your preferred substitute). Bring to a simmer and cook until the peppers are softened, about 5-7 minutes.
⏱️ 7 min
- 4
Carefully transfer all ingredients from the pan to a blender. Blend until the mixture is very smooth. If needed, add a small amount of additional stock to achieve a smooth consistency.
⏱️ 5 min
- 5
Pour the blended sauce back into the pan. If the sauce is too thick, thin it out with a little more stock. Season with 1/2 teaspoon of cumin, 1 pinch of oregano, 1/2 teaspoon of salt, 1/4 teaspoon of black pepper, and 1/2 teaspoon of tomato bouillon. Mix well and taste, adjusting seasonings as needed. The sauce should have a medium consistency, not too thick nor too thin.
⏱️ 5 min
- 6
While the sauce is simmering, boil the diced Russet potatoes until they are soft and tender, about 15-20 minutes. Drain well.
⏱️ 20 min
- 7
In a separate large pan, heat enough cooking oil (about 2 tablespoons) over medium-high heat to cover the bottom. Add the boiled potato cubes and fry until they are golden brown and crispy, about 8-10 minutes. Transfer the crispy potatoes to a large mixing bowl.
⏱️ 10 min
- 8
To the crispy potatoes, add 1/4 teaspoon of garlic powder, 1/4 teaspoon of onion powder, 1/4 cup of the prepared red sauce, 1/4 cup of chopped cilantro, 1 tablespoon of chopped epazote, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper. Grate 1 cup of queso asadero into the bowl. Mix all the ingredients thoroughly until well combined.
⏱️ 8 min
- 9
Cut the 1 pound of peeled and deveined shrimp into smaller, bite-sized pieces. Gently fold the shrimp pieces into the potato mixture.
⏱️ 5 min
- 10
Heat about 1/2 inch of cooking oil in a separate skillet over medium heat. Quickly fry each corn tortilla in the hot oil for about 10-15 seconds per side, just enough to make them flexible but not crispy. This prevents them from breaking when rolled. Place on paper towels to drain excess oil.
⏱️ 10 min
- 11
Take a flexible corn tortilla, place a spoonful of the potato and shrimp filling near one edge. Roll up the tortilla tightly to form a flauta. Secure with a toothpick if necessary.
⏱️ 10 min
- 12
Heat 3 cups of cooking oil in a deep skillet or pot to 350°F (175°C). Fry the rolled flautas in batches until golden brown and crispy on all sides, about 3-5 minutes per batch. Remove with tongs and place on a wire rack lined with paper towels to drain excess oil.
⏱️ 15 min•🌡️ 350
- 13
Arrange the fried potato and shrimp flautas on a serving plate. Drizzle generously with the prepared red sauce. Top with shredded cabbage, sliced red onion, and fresh cilantro. Serve immediately with lime wedges and pickled jalapeños and carrots on the side.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Potato & Shrimp Flautas
For the Red Sauce
- 1 tablespoon cooking oil, as needed
- 1/2 yellow onion, sliced
- 2 Roma tomatoes, whole
- 4 cloves garlic, whole
- 4 guajillo peppers, stems and seeds removed
- 2 chiles de árbol
- 2 cups seafood stock, or vegetable stock, water, or chicken stock
- 1/2 teaspoon cumin
- 1 pinch oregano
- 1/2 teaspoon salt, to taste
- 1/4 teaspoon black pepper, to taste
- 1/2 teaspoon tomato bouillon
For the Potato and Shrimp Filling
- 5 Russet potatoes, medium, diced
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 1/4 cup red sauce, from prepared batch
- 1/4 cup cilantro, chopped
- 1 tablespoon epazote, chopped
- 1/2 teaspoon salt, to taste
- 1/4 teaspoon black pepper, to taste
- 1 cup queso asadero, grated
- 1 pound shrimp, peeled, deveined, and cut into smaller pieces
For the Flautas
- 12 corn tortillas
- 3 cups cooking oil, for frying
For Serving (Garnish)
- 1 cup cabbage, shredded
- 1/2 red onion, sliced
- 1/4 cup cilantro, fresh, chopped
- 4 lime wedges
- 1/2 cup pickled jalapeños and carrots
Instructions
- 1
Heat a pan over medium heat with 1 tablespoon of cooking oil. Add the sliced yellow onion, whole Roma tomatoes, and whole garlic cloves. Cook for 3 to 4 minutes, stirring occasionally, until they begin to soften and get some color.
⏱️ 5 min - 2
Add the guajillo peppers (stems and seeds removed) and chiles de árbol to the pan. Toast for about 1 minute, stirring constantly to prevent burning.
⏱️ 2 min - 3
Pour in 2 cups of seafood stock (or your preferred substitute). Bring to a simmer and cook until the peppers are softened, about 5-7 minutes.
⏱️ 7 min - 4
Carefully transfer all ingredients from the pan to a blender. Blend until the mixture is very smooth. If needed, add a small amount of additional stock to achieve a smooth consistency.
⏱️ 5 min - 5
Pour the blended sauce back into the pan. If the sauce is too thick, thin it out with a little more stock. Season with 1/2 teaspoon of cumin, 1 pinch of oregano, 1/2 teaspoon of salt, 1/4 teaspoon of black pepper, and 1/2 teaspoon of tomato bouillon. Mix well and taste, adjusting seasonings as needed. The sauce should have a medium consistency, not too thick nor too thin.
⏱️ 5 min - 6
While the sauce is simmering, boil the diced Russet potatoes until they are soft and tender, about 15-20 minutes. Drain well.
⏱️ 20 min - 7
In a separate large pan, heat enough cooking oil (about 2 tablespoons) over medium-high heat to cover the bottom. Add the boiled potato cubes and fry until they are golden brown and crispy, about 8-10 minutes. Transfer the crispy potatoes to a large mixing bowl.
⏱️ 10 min - 8
To the crispy potatoes, add 1/4 teaspoon of garlic powder, 1/4 teaspoon of onion powder, 1/4 cup of the prepared red sauce, 1/4 cup of chopped cilantro, 1 tablespoon of chopped epazote, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper. Grate 1 cup of queso asadero into the bowl. Mix all the ingredients thoroughly until well combined.
⏱️ 8 min - 9
Cut the 1 pound of peeled and deveined shrimp into smaller, bite-sized pieces. Gently fold the shrimp pieces into the potato mixture.
⏱️ 5 min - 10
Heat about 1/2 inch of cooking oil in a separate skillet over medium heat. Quickly fry each corn tortilla in the hot oil for about 10-15 seconds per side, just enough to make them flexible but not crispy. This prevents them from breaking when rolled. Place on paper towels to drain excess oil.
⏱️ 10 min - 11
Take a flexible corn tortilla, place a spoonful of the potato and shrimp filling near one edge. Roll up the tortilla tightly to form a flauta. Secure with a toothpick if necessary.
⏱️ 10 min - 12
Heat 3 cups of cooking oil in a deep skillet or pot to 350°F (175°C). Fry the rolled flautas in batches until golden brown and crispy on all sides, about 3-5 minutes per batch. Remove with tongs and place on a wire rack lined with paper towels to drain excess oil.
⏱️ 15 min•🌡️ 350 - 13
Arrange the fried potato and shrimp flautas on a serving plate. Drizzle generously with the prepared red sauce. Top with shredded cabbage, sliced red onion, and fresh cilantro. Serve immediately with lime wedges and pickled jalapeños and carrots on the side.
⏱️ 5 min