Guajillo Potato Flautas with Crisped Cheese and Warm Corn Poblano Salad

Name: Guajillo Potato Flautas with Crisped Cheese and Warm Corn Poblano Salad
Prep time: 30 min
Cook time: 30 min
Total time: 60 min
Yield: 4
Cuisine: Comida Mexicana
Ingredients: 17.6 oz white potatoes, peeled and diced; 0.7 oz dried guajillo chiles, seeded; 1 cup hot water; 1 cup white onion, chopped; 3 cloves garlic, minced; 1 tsp ground cumin; 1/2 tsp dried oregano; 1 1/2 tsp salt; 1/4 tsp black pepper; 4 tbsp vegetable oil; 4.2 oz Oaxaca cheese, shredded; 12 tortillas corn tortillas; 1 1/4 cups corn kernels; 1 cup poblano pepper, sliced into strips; 1/4 cup fresh cilantro, chopped; 2 tbsp fresh lime juice; 1/2 cup Mexican crema

Crispy corn tortilla flautas filled with rustic mashed potatoes seasoned with guajillo chile and cumin, finished with crisped cheese and served with a warm corn, poblano, and onion salad with a touch of lime. An original Mexican-inspired recipe with comforting flavors and a balance of crunchy, creamy, and fresh elements.

30 minPrep

30 minCook

60 minTotal

4Servings

VegetarianGluten-Free

Ingredients

Adjust servings

500 g white potatoes, peeled and diced (for the relleno)
20 g dried guajillo chiles, seeded (approx. 3 chiles)
240 ml hot water (for suavizar the chiles)
120 g white onion, chopped (divided en dos partes)
9 g garlic, minced (divided en dos partes)
2 g ground cumin
1 g dried oregano
8 g salt (or to taste)
1 g black pepper
60 ml vegetable oil (divided, more si hace falta for dorar)
120 g Oaxaca cheese, shredded (for gratinar and servir)
12 pieces corn tortillas (of tamaño taquero)
180 g corn kernels (fresh or congelados)
120 g poblano pepper, sliced into strips
15 g fresh cilantro, chopped
30 ml fresh lime juice
120 ml Mexican crema (for servir)

Nutrition facts

per serving

465 kcal

Calories

12 g

Protein

50 g

Carbs

24 g

Fat

6 g

Fiber

44 g

Net carbs

Approximate nutritional information. Estimated from the recipe’s ingredients and amounts, using standard reference nutrition values. It may vary with brands, sizes and cooking method. For guidance only; not a substitute for medical or dietary advice.

Allergens

Dairy

Instructions

1
Place the potatoes in a medium pot, cover with water, and add 1 teaspoon of salt. Cook over medium-high heat for 12 to 15 minutes, until very tender. Drain and set aside.
2
Meanwhile, place the dried guajillo chiles in a bowl with 240 ml (1 cup) hot water and let them soak for 10 minutes until softened.
3
Blend the softened guajillo chiles with 60 ml (1/4 cup) of the soaking liquid, half of the onion, half of the garlic, the cumin, oregano, 1/4 teaspoon salt, and black pepper until smooth and thick.
4
Heat 1 tablespoon vegetable oil in a skillet over medium heat. Add the guajillo sauce and cook for 3 to 4 minutes, stirring constantly, until it deepens in color and smells fragrant.
5
Add the cooked potatoes to the skillet with the sauce. Mash them rustic-style and mix well with the adobo. Cook 2 minutes more, taste, and adjust with a little more salt if needed. Let the filling cool slightly.
6
In another skillet, heat 1 tablespoon vegetable oil over medium heat. Add the remaining onion, remaining garlic, corn kernels, and poblano strips. Cook for 5 to 6 minutes until the corn is glossy and the poblano is tender but still slightly firm. Remove from the heat and mix with the chopped cilantro and fresh lime juice. Set aside as a warm salad.
7
Preheat the oven to 220 °C / 425 °F. Line a baking sheet with parchment paper or lightly grease it.
8
Warm the corn tortillas on a comal or skillet for 20 to 30 seconds per side so they become flexible. Fill each tortilla with 2 to 3 tablespoons of the guajillo potato mash, roll tightly, and place seam-side down on the baking sheet.
9
Brush or spray the flautas with the remaining 2 tablespoons vegetable oil. Bake for 18 to 20 minutes at 220 °C / 425 °F, turning halfway through, until golden and crisp.
10
Remove the baking sheet from the oven, scatter the Oaxaca cheese over the flautas, and bake again for 2 to 3 minutes at 220 °C / 425 °F, just until the cheese melts and lightly browns in spots.
11
Serve the flautas hot with Mexican crema spooned over or on the side, and accompany with the warm corn and poblano salad.

Chef tips

If the tortillas crack while rolling, keep them wrapped in a barely warm clean towel after heating so they stay flexible. For an extra crispy finish, leave the flautas in the oven 2 more minutes before adding the cheese.

Substitutions

You can substitute Oaxaca cheese with Chihuahua cheese or low-moisture mozzarella. Mexican crema can be replaced with thick sour cream. If you do not have poblano, use green bell pepper, though the flavor will be less smoky.

What I used to make it

Generic kitchen tools that work for this recipe. You don’t need to buy anything to make it.

Illustrative image
Ninja Professional BL610 Blender
Smoothies, sauces and soups
- Smoothies, sauces and soups
- Easy-to-wash jar
- Check the power and jar size
View on Amazon
Illustrative image
Cosori Pro LE 5 Qt Air Fryer
Browning and baking with little oil
- Browns food with very little oil
- Handy for vegetables, chicken and reheating
- Check the basket capacity
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Illustrative image
TempPro TP19H Digital Thermometer
Checking doneness of meat and chicken
- Checks doneness of meat and chicken
- Quick reading
- Clean the probe after each use
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