Bacon & Potato Flautas
Total Time40 mins
Skill LevelBeginner
Servings4
Total Time40 mins
Skill LevelBeginner
Servings4-6
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Key IngredientPremium Thick Cut Bacon 12oz.About
Let's CookFollow the directions below, fire up the kitchen, and get cooking! For the love of meat.
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Key IngredientPremium Thick Cut Bacon 12oz.
Recipe by
Ingredients
3 Slices Farmer John Thick Cut Bacon 2-3 Medium Russet Potatoes Diced Small 18 Corn Tortillas 28 Ounces (Spicy) Tomato Salsa 8 Ounces Sour Cream 1 Cup Monterey Jack Cheese 8 Ounces Farmer John Manteca Queso Fresco 1 Head Iceberg Or Romaine Lettuce, Roughly Chopped 1 Jar Hot Chili Pepper 1 Tsp. Cayenne Pepper
Key IngredientPremium Thick Cut Bacon 12oz.
Premium Thick Cut Bacon 12oz.Key IngredientPremium Thick Cut Bacon 12oz.Directions
1In a medium pot, boil potatoes in salted water for 10-12 minutes until fork tender. Drain the water and mash potatoes using potato masher or fork. Set aside.
2Cook the Bacon in a pan over medium heat for 5-8 minutes. Place on a plate lined with paper towels. Once all the bacon is cooked, drain excess grease, reserving 3 tablespoons of the grease. Rough chop the bacon.
3To the mashed potatoes, add chopped bacon, reserved bacon fat, 1/2 cup sour cream, 3 oz queso fresco, and 1 cup Monterey Jack cheese. Mix all together.
4In a cast iron pan, heat up corn tortillas 2 at a time. (You need warm tortillas in order to roll them.) Fill each tortilla with a tablespoon of the bacon mashed potato mixture. Repeat until done with all the tortillas.
5In another pan, heat up the Manteca until it reaches oil consistency. Then one-by-one, place rolled tortilla into the hot Manteca. Place seam-side down, then flip the rolled tortilla after 1-2 minutes. Fry until golden brown. Place on a plate lined with paper towels.
6Once all the flautas are cooked, place 3 each on a plate. Top with (spicy) tomato salsa, shredded lettuce, a dollop of sour cream & a dash of cayenne pepper, hot chili pepper on side.
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