Description
Abuelita’s Ground Beef and Potato Flautas are a delicious and crispy Mexican dish featuring a savory filling of seasoned ground beef and mashed potatoes wrapped in corn tortillas and fried to golden perfection. Topped with fresh shredded lettuce, crumbled queso fresco, sour cream, and salsa, these flautas make a satisfying main course that’s perfect for family dinners or festive gatherings.
Ingredients
Scale
Filling
- 1 pound ground beef
- 2 medium russet potatoes, peeled and diced
- 1/2 medium onion, finely chopped
- 2 cloves garlic, minced
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon ground cumin
- 1/2 teaspoon chili powder
Assembly & Toppings
- 12 to 14 small corn tortillas
- 1/2 cup vegetable oil, for frying
- 1/2 cup shredded lettuce
- 1/2 cup crumbled queso fresco
- 1/2 cup sour cream
- 1/2 cup salsa
Instructions
- Cook Potatoes: Place diced potatoes in a pot with water and bring to a boil. Cook until the potatoes are fork tender, approximately 10 to 12 minutes. Drain the potatoes and mash them lightly, setting aside.
- Cook Beef Mixture: In a skillet over medium heat, cook the ground beef until browned. Add the finely chopped onion and continue cooking until the onion softens. Stir in minced garlic, salt, black pepper, ground cumin, and chili powder, cooking for another minute to blend the flavors.
- Combine Filling: Add the mashed potatoes to the cooked beef mixture. Stir thoroughly to combine all ingredients evenly, forming a flavorful filling.
- Prepare Tortillas: Warm the corn tortillas until they are pliable to prevent cracking when rolling.
- Assemble Flautas: Place 2 to 3 tablespoons of the beef and potato filling along one edge of each tortilla. Roll the tortilla tightly around the filling, securing with a toothpick if necessary to keep the flauta closed.
- Fry Flautas: Heat vegetable oil in a skillet over medium heat. Fry the flautas seam side down first until golden and crispy, about 3 to 4 minutes per side, turning carefully to cook evenly.
- Drain and Serve: Remove the fried flautas and drain on paper towels to remove excess oil. Serve hot topped with shredded lettuce, crumbled queso fresco, sour cream, and salsa for a complete meal.
Notes
- Warm tortillas before rolling to prevent cracking and breaking.
- For a lighter version, bake the flautas at 425°F for 15 to 20 minutes instead of frying.
- Substitute ground chicken or turkey for beef to vary the protein.
