| Prep: 20 mins | Cook: 35 mins | Difficulty: Medium | Serves: 6 |
| kcal | fat | saturates | carbs |
| 250 | 10g | 1.5g | 34g |
| sugars | fibre | protein | salt |
| 3g | 6g | 6g | 0.7g |
Why I Love Mexican Vegan Flautas de Papa y Setas en Salsa de Cilantro y Chile Pasilla
When I first stumbled upon the recipe for Vegan Flautas de Papa y Setas en Salsa de Cilantro y Chile Pasilla, I was immediately intrigued. The blend of earthy mushrooms, creamy potatoes, and fragrant cilantro salsa spoke to my food-loving soul. Growing up surrounded by the rich flavors of Creole and French cuisine, I knew I had to give this Mexican dish a try, and it did not disappoint.
A Symphony of Flavors and Textures
One of the reasons I adore this recipe is its harmony of textures and flavors. The crispy corn tortillas encase a delightful filling of sautéed mushrooms, potatoes, and spices. Each bite offers a perfect contrast between the crunchy exterior and the savory, tender interior. It’s this balance that makes the Vegan Flautas de Papa y Setas en Salsa de Cilantro y Chile Pasilla so addictive.
The unique touch in this recipe comes from the salsa made with pasilla chiles and cilantro. The smoky heat from the chiles pairs beautifully with the brightness of the cilantro, creating a sauce that I could happily drizzle on almost anything. It’s reminiscent of the vibrancy found in other classic Mexican dishes like Chiles en Nogada or Mole Poblano.
An Inspiration from Around the World
This dish is also a beautiful testament to the versatility of vegan cooking. Even without any animal products, it still manages to pack a punch in terms of flavor and satisfaction. My love for diverse culinary experiences often leads me to draw inspiration from various chefs who are masters in their craft. For this particular recipe, I found myself inspired by Chef Richard Blais. While he is known for his innovative approaches, his ability to transform traditional ingredients into something exquisite is what motivated me to try this vegan adaptation.
Pair these flautas with a side of pickled red onions and perhaps an avocado slice for a little extra richness, and you have a meal that’s as nourishing as it is delightful. They can also complement a larger spread, pairing well with dishes like vegan refried beans or a bright, citrusy jicama salad.
Whether you’re a seasoned vegan or just someone looking to try something new, this recipe is a delicious adventure that brings together a medley of flavors and cultural influences. Trust me, one bite of these flautas, and you’ll be hooked!
What You’ll Need
- 2 lbs potatoes, peeled and diced
- 1 lb mushrooms, sliced
- 1 large onion, finely chopped
- 3 cloves garlic, minced
- 1 teaspoon cumin
- 1 teaspoon smoked paprika
- Salt and pepper to taste
- 12 corn tortillas
- Oil for frying (vegetable or canola)
- 1 cup fresh cilantro, chopped
- 2-3 pasilla chiles, seeds removed and soaked in hot water
- 1 cup vegetable broth
- 2 tablespoons lime juice
- 1 avocado, sliced (optional, for garnish)
- 1/2 cup vegan sour cream (optional, for garnish)
- 1/4 cup pickled red onions (optional, for garnish)
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Method
Step One
Boil the peeled and diced potatoes in a large pot of salted water until tender, about 10-12 minutes. Drain and set aside.
Step Two
In a large skillet, heat a small amount of oil over medium heat. Add the finely chopped onion and cook until translucent, about 5 minutes. Add the minced garlic and cook for another minute.
Step Three
Add the sliced mushrooms to the skillet and cook until they release their juices and become tender, about 7-8 minutes. Stir in the cumin, smoked paprika, and season with salt and pepper to taste.
Step Four
Combine the cooked potatoes with the mushroom mixture in a large bowl. Mash the mixture together until well combined and slightly chunky. Adjust seasoning if necessary.
Step Five
Warm the corn tortillas in a dry skillet or microwave until pliable. Place a generous spoonful of the potato and mushroom filling onto each tortilla and roll tightly.
Step Six
In a large frying pan, heat about 1/2 inch of oil over medium-high heat. Fry the rolled tortillas in batches until golden brown and crispy, about 2-3 minutes per side. Drain on paper towels.
Step Seven
To prepare the salsa, blend the chopped cilantro, soaked pasilla chiles, vegetable broth, and lime juice until smooth. Adjust seasoning with salt if needed.
Step Eight
Serve the flautas topped with the cilantro and pasilla chile salsa. Garnish with sliced avocado, vegan sour cream, and pickled red onions if desired. Enjoy!
