Spicy Potato Flautas
The Guajillo (wha-hee-oh) chile is the most common dried chile in Mexico after the Ancho. The flavor of the Guajillo is distinct, slightly fruity with a strong piney, berry under taste. Guajillo flavors dished easily so a little goes a long way. This chile is between a 2-4 on the heat scale of 1-10. Guajillo, combined with the Passilla and Ancho, form the holy trinity of chiles used to prepare the traditional mole sauces.
Suggested Use:
A mildly hot chile. Use in sauces, salsa, soups and your favorite chile. A little goes a long way.
Ingredients:
1 lb potatoes, peeled, boiled, and drained
1 1/2 cups shredded queso fresco or Monterey Jack cheese (about 6 oz)
2 Knorr Garlic Minicubes, crumbled
2 dried guajillo peppers
1 cup corn oil
1 medium onion, chopped
1 can (14.5 oz) tomato sauce
12 corn tortillas
Instructions:
Mash potatoes in a large bowl. Stir in cheese and 1 Knorr® Garlic MiniCube set aside.
Roast guajillo peppers in a medium skillet over medium-high heat until slightly softened, about 2 minutes. Remove from skillet and cool slightly. Cut pepper in half lengthwise and discard seeds. Soak peppers in 2 cups boiling water until soft, about 20 minutes. Remove from water, reserving water. Scrape the pulp from peppers, discarding skins set aside.
Cook onion in a medium skillet over medium-high heat until tender, about 8 minutes, stirring occasionally. Stir in tomato sauce and cook about 5 minutes. Process pepper pulp, sauce mixture and remaining MiniCube in a blender until smooth, adding reserved water as needed. Heat oil in a large skillet over medium-high heat and fry tortillas, one at a time to soften, about 10 seconds drain on paper towels. Divide potato mixture onto tortillas. Roll up and secure each with a toothpick.
Fry flautas in batches in same skillet until crisp, about 1 minute, turning occasionally. Drain on paper towels. To serve, top flautas with sauce. Garnish with chopped green onions.
Serves 4.
From letsmakeknorr.com