Flautas with Creamy Pistachio Filling, Applewood Bacon & Chipotle Buttermilk

Flautas with Creamy Pistachio Filling, Applewood Bacon and Chipotle Buttermilk

 

Ingredients

3 tablespoons Corn Oil, plus extra for frying

2 Garlic Cloves, minced

2 Jalapenos, stemmed, seeded and diced, or to taste

1 White Onion, minced

2 cups Mashed Potato mixture(see recipe below)

4 pieces Thick Sliced Applewood Bacon, cooked until crisp, rough chopped

½ cup Roasted Pistachio, crush to lightly break

12 - 5 inch Corn Tortillas

For the Chipotle Buttermilk Dressing:

1 cup Mayo

1 cup Sour cream

¾ cup Buttermilk

1½ tablespoons Rice wine vinegar

1 Garlic clove, smash into paste

2 tablespoons Chives, chopped

2 tablespoons Parsley, chopped

Ancho chile powder, to taste

Cayenne, to taste

Salt and Pepper, to taste

Instructions

Combine all ingredients.

Heat 3 tablespoons of corn oil in a skillet over medium high heat. Add the onion and cook until softened, about 5 minutes. Add the garlic and jalapenos and cook until fragrant, about 2-3 minutes. Season with salt and pepper and remove from heat. Reserve.

Prepare the Mashed Potato Mixture

Boil 1 pound waxy red or Yukon potatoes, peeled and cut into even chunks. Put in a pot with salted water to cover and bring to a boil. Adjust the heat so the potatoes simmer steadily. Cook until tender about 10 minutes or so. Drain and place in bowl. Add 2 Tbs of butter, ½ cup warm whole milk and ½ cup shredded Monterrey Jack Cheese and gently fold until butter and cheese are melted. Season with salt and pepper. Set aside.

Making the Flautas

In a large mixing bowl combine reserved sauteed jalapenos and onions, mashed potato mixture, crushed pistachios and cooked bacon.

In a heavy skillet add at least 2 inches oil. Heat to 350 degrees (the fat will be shimmering, and a piece of taco will sizzle when added). Spread the flauta mixture over one half of each tortilla. Roll the tortilla into even tight cylindrical shape and secure with a toothpick. Continue until all the tortillas are filled. When the oil reached 350 degrees, gently slide the flauta into the oil and cook, turning occasionally, until crisp and golden, about 5 minutes.

Do not overcrowd; work in batches if necessary. Drain on paper towels, remove toothpicks. Serve with Chipotle Buttermilk Dressing

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