4.80 5 Ratings

Potato Flautas with Jalapeño Crema

dairy free •
gluten free •
grain free •
soy free •
vegan •
vegetarian

30 min

You know what they say, "If you've got it, FLAUTA it!" And this potato + jalapeño combo's got it. ("It” being flavor, crunch, and our NEW Jalapeño Botana Sauce, of course!)⁠

Ingredients

¼ cup Siete Jalapeño Botana Sauce, plus more for serving
1 cup Cashews, boiled for 30 minutes
½ tsp Salt
½ cup Water
4-6 Yukon Gold Potatoes, peeled and quartered
1-2 packs Siete Grain Free Almond Flour Tortillas
½ tsp Cumin Powder
½ tsp Garlic Powder
½ tsp tsp Onion Powder
Iceberg Lettuce, shredded (for serving)
Roma Tomatoes, diced (for serving)
Red Onions, thinly sliced (for serving)
Avocado oil, for frying

Products Used

Directions

Step 1

To make the vegan jalapeño crema, blend together the softened cashews, Jalapeño Botana Sauce, and water until completely smooth.
Step 2

Place potatoes in a stockpot, cover with cold water, and season generously with sea salt. Bring the water to a boil and cook the potatoes until fork tender.
Step 3

Mash the potatoes with cumin, garlic, and onion. Season with salt and pepper to taste.
Step 4

Gently warm almond flour tortillas until pliable.
Step 5

Place about ¼ cup of mashed potatoes in each tortilla, rolling tightly.
Step 6

Fill a large cast iron skillet with avocado oil halfway, and heat over medium until 350F.
Step 7

Fry each flauta until crisp and golden brown on all sides. Remove to drain on a paper towel.
Step 8

Garnish flautas with iceberg lettuce, jalapeño crema, tomatoes, red onions, and optionally more Jalapeño Botana Sauce.