Flautas de papa (crispy potato tacos)
16, makes 4 to 8
Medium
30 minutes (1 day if making ahead)
40 minutes
Flautas simply mean flutes, and they are named for their shape. They are shallow-fried rolled tortillas with a filling – in this case potato mash. In some parts of Mexico, these would be called tacos dorados. Flautas can be served at lunch or dinner, but they are also used as a side with pozole and other dishes. They are easy to make but take a bit of time and planning. They are also a clever way to use your leftovers. Another very common flauta filling is cooked and shredded chicken or beef (if you’re a carnivore by nature). My mum always prepared the uncooked flautas a day in advance, so the flutes would hold their shape when shallow-frying.
Ingredients
Method
- 3 mashing potatoes, peeled and cubed
- salt, to taste
- 16 corn tortillas about 15 cm in diameter
- 2 cups vegetable oil
- 500 g salsa roja
- 150 ml thickened cream
- ½ iceberg lettuce, thinly sliced
- 50 g ricotta salata, grated
Method
Ingredients
1. Cook the potatoes in a saucepan of salted water over high heat until tender. Drain, making sure to save a few tablespoons of the cooking water. Mash the potato (adding some of the cooking water if the mash feels dry). Add more salt to taste, if necessary, then set aside.
2. Working in batches, heat the tortillas on a comal, hotplate or in a non-stick frying pan for a few seconds on each side, then place in a clean tea (dish) towel. This process will make the tortillas softer and easier to roll – if you roll cold tortillas they will split.
3. To make a flauta, take about 1½ T of the mashed potato filling and place in a tortilla, slightly off centre, but do not overfill. Roll the tortilla up very tightly. Repeat with the remaining tortillas and mash.
4. Place the flautas in an airtight container that is just big enough to hold all 16 flautas. Place them closely together so they don’t unroll. You will have a better result if you make the flautas the day before, as they will hold their shape when frying.
5. Place the oil for frying (a depth of about 1–2 cm) in a medium heavy-based frying pan – the oil temperature is easier to control in a thick pan. Heat the oil to 180°C – I use a thermometer to test, but if a piece of bread dropped into the oil browns in 15 seconds, the oil is at the correct temperature.
6. Working in batches of four, fry the flautas until golden and crispy, about 3–5 minutes, using tongs to turn them over while frying. Place the flautas on a plate lined with kitchen paper to drain. You can keep the freshly fried flautas in a low oven, as they will stay crisp – just keep an eye on them, as they will dry out if you keep them in too long.
7. Place four crispy flautas on a plate, top with salsa, cream, lettuce and cheese. Repeat for the remaining flautas. Serve flautas as a starter or main. The easiest way to eat flautas is with your hands, although you’ll want to use a spoon to scoop up all the goodness that will spill out when you eat them. It’s always messy, so have napkins on hand.
Extracted with permission from Provecho: Real Mexican Food at Home by Daniella Guevara Muñoz. Photographs by Simon Bajada 2025
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