Instructions Jump to Ingredients ↑

  1. SERVES 4 PREP TIME: 20 Minute(s)

  2. COOK TIME: 30 Minute(s)

  3. STAND TIME: 20 Minute(s)INGREDIENTS 1 lb. potatoes, peeled, boiled and drained 1-1/2 cups shredded queso fresco or Monterey Jack cheese (about 6 oz.)

  4. Knorr® Garlic MiniCubes, crumbled 2 dried guajillo peppers 1 cup corn oil 1 medium onion, chopped 1 can (14-1/2 oz.) tomato sauce 12 corn tortillas

  5. PREPARATION Mash potatoes in a large bowl. Stir in cheese and 1 Knorr® Garlic MiniCube; set aside.

  6. 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.

  7. 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.

  8. Process pepper pulp, sauce mixture and remaining MiniCube in a blender until smooth, adding reserved water as needed.

  9. 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.

  10. 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.


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