Sunday, July 8, 2012
Potato & Corn Flautas with Red Pepper Tapenade
I grabbed some German butterball potatoes at the farmer's market today and they were exactly the type of potato I needed for this; creamy with a flaky skin rendering it unnecessary for me to have to peel them.
Creamy butterball potatoes, corn, black beans and spices rolled inside tortillas and fried until crispy and golden brown on the outside. Served with red pepper tapenade made with walnuts and pomegranate.
Potato & Corn Flautas
makes 10-6" flautas
4 small german butterball potatoes (or yukon golds), small dice
1 small sweet onion, small dice
2 garlic cloves, minced
1/4 cup corn kernels
1/4 cup black beans, drained and rinsed
3 tbl roughly chopped cilantro
2 tbl vegan cream cheese
1 tsp sweet paprika
1 tsp cumin
salt and pepper, to taste
10- 6" flour tortillas
oil for frying
Combine the potatoes, onion and garlic in a pot of water and bring to a boil. Cook until the potatoes are tender. Drain.
Combine the potatoes with all of the remaining ingredients.
In a large pan, add oil 1" of the way up. Heat to 350.
Divide the filling amongst the tortillas and roll up. Gently place the flautas seem side down in the oil and fry until golden brown on both sides.
Drain on a paper towel and sprinkle with a little bit of salt while still hot.
Red Pepper Tapenade with Walnuts & Pomegranate
2 red bell peppers
3 garlic cloves
1 1/2 cups toasted walnuts, roughly chopped
3 tbl fresh lemon juice
3 tbl pomegranate molasses (found in specialty or Middle Eastern food stores)
2 tbl extra virgin olive oil
1 tbl paprika
1 tsp salt
1 tsp cumin
Place the peppers over a gas burner, grill or under a broiler until charred on all sides. Place in a paper bag and close, to allow the peppers to sweat. Once cool enough to handle, remove most of the char, the seeds and stem and roughly dice.
Combine the peppers with all of the remaining ingredients and process until relatively smooth. Taste and season accordingly.