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Take your potato tacos to a new level: Potato Tacos Dorados with Poblano and Oaxaca Cheese on Bean Puree
I’ve been cooking up a storm lately and been craving so many traditional and authentic Mexican flavors. It was time to reminisce about my trips to the streets of Mexico City and recreate one of my favorite comfort foods: Potato flautas on a bed of pinto bean puree.
Flautas are generally made with large CORN tortillas. The large tortillas are tightly rolled and give it the length of a flute. Because those large tortillas are difficult to find in the United States, I like to call them either “flautitas” (little flutes) or tacos dorados (fried tacos). They are delicious either way.
To make this dish kid friendly, I omit the spicy Poblano strips on a portion of the delicious potato filling that goes into my son’s tacos. Everyone is happy! And the combination of creamy Russet potato and bean puree, this is as dream dish come true.
Related recipe: Chile Colorado Burrito with Potatoes
The star of the show is Idaho® Russet Potato filling that brings this dish together. The combination of flavors and textures is amazing. I love to top mine with lettuce, queso fresco, red onion, salsa and sour cream. Make plenty! These taquitos will go quickly.
For more Idaho® Potato recipes and inspiration, visit Idaho® Potato website or follow along on Instagram and Facebook.
Potato Tacos Dorados with Poblano and Oaxaca Cheese on Bean Puree
Spice up your creamy Idaho® Potato tacos with a hint of smoky poblano pepper. Take them to the next level with a bed of bean puree and fresh toppings.
Ingredients
2 pounds Idaho® Russet potatoes, peeled
1 tablespoon olive oil
½ large white onion, chopped
2 Roma tomatoes, chopped
2 large garlic cloves, chopped
2 teaspoons salt
1 teaspoon black pepper
2 Poblano Peppers, roasted peeled and chopped
2 cups Oaxaca cheese, shredded
2 cups cooked pinto beans, or 1 (15 ounce) low sodium can, drained
1 teaspoon chicken (or vegetable) bouillon
½ cup low fat milk
12 corn tortillas, warm
vegetable oil for frying
Toppings
iceberg lettuce, chopped
tomatoes, chopped
queso fresco, crumbled
red onion, sliced
salsa
sour cream
Instructions
Boil 6 cups water in a large saucepan over medium heat. Carefully add potatoes and cook for 20 minutes or until fork tender. Drain immediately, rinse with cold water and let cool. Chop into small pieces.
Heat olive oil in a large skillet over low medium heat. Add onion and garlic. Cook until onion begins to soften; about 2 minutes. Add tomatoes and cook for 1 minute. Add potatoes and ¼ cup water. Stir, lightly mashing potatoes with large spoon. Season with salt and pepper and continue cooking until mixture is thick and a bit chunky; about 10 minutes. Stir in chopped Poblano pepper and cheese. Set mixture aside.
While potato mixture cooks, prepare the bean puree: Combine beans, milk and bouillon in a blender container. Blend until smooth, add more milk if mixture is too thick. Transfer to a small saucepan and warm up puree.
To prepare flautas: Scoop 2 tablespoons of potato mixture in the middle of each corn tortilla. Roll and secure with a toothpick. Repeat until all mixture is used.
Heat about 1 inch-deep vegetable oil in a sauté pan over medium heat. Working in batches of 2 or 3, fry each rolled taco, turning on all sides with tongs until golden and crispy; about 90 seconds each taco. Transfer to a paper towel-lined plate to drain any excess grease. Remove toothpicks from flautas.
To serve: Pour ¼ cup bean puree on the bottom of a shallow plate. Place 2-3 flautas in the middle of plate over bean puree. Top with lettuce, fresh tomato, queso fresco and red onion. Serve with salsa and sour cream.
