Goodfood Travels: Mexico City Charred Poblano & Potato Flautas
with Spicy Salsa Verde & Cotija Cheese
Cooking time
45 minutes
Servings
2/4
Calories
580 /serving
Goodfood goes global! We’re travelling the world in search of culinary inspiration, and bringing you our best finds. First stop: Mexico City, where tortillas snuggle around a comforting veggie filling. With crema, salsa verde and a crisp lettuce and Cotija garnish, every bite contains incredible contrasts.
We will send you:
- 1 Poblano pepper (or green pepper)
- 4 Garlic cloves
- 14g Cilantro
- 1 Head of Iceberg lettuce
- 340g Potatoes
- 1 Shallot (or onion)
- 90ml Salsa verde
- 30ml Crema
- 30g Cotija cheese (contains lipase)
- 4 Wheat flour tortillas
Contains: Milk • Sulphites • Wheat
You will need:
Aluminum foil
Large high-sided pan
Medium pot
Oil
Peeler
Salt & pepper (S&P)
Sheet pan
Strainer
3 or 6 tbsp Butter
Total Fat
18 g
Saturated Fat
7 g
Sodium
1130 mg
Total Carb
90 g
Sugars
14 g
Protein
17 g
Fibre
9 g
Preparation
Make the mash
- Bring a medium pot of salted water to a boil.
- Peel and medium-dice the potatoes.
- Add to the pot of boiling water and boil, 14 to 16 min., until very tender.
- Reserving ½ cup cooking water (double for 4 portions), drain and return to the pot.
- Mash, gradually adding the reserved cooking water until you achieve your desired consistency; season with S&P.
Mise en place
- Preheat the oven to broil.
- Halve the lettuce lengthwise; thinly slice crosswise.
- Finely chop the cilantro leaves and stems.
- Mince the garlic.
- Halve, peel and thinly slice the shallot.
Char the poblano
- Halve and core the poblano lengthwise.
- On a foil-lined sheet pan, toss with a drizzle of oil and S&P.
- Arrange, cut-sides down, and broil, 8 to 10 min., until the skin is charred.
- Transfer to a cutting board, scrape off the charred skin and small-dice.
Make the filling
- In a large, high-sided pan, heat 3 tbsp butter (double for 4 portions) on medium.
- Add the shallot and garlic. Sauté, 2 to 3 min., until the shallot is translucent.
- Add the poblano and mash. Cook, stirring often, 2 to 3 min., until combined.
- Add ⅓ of the cilantro; stir well.
- Transfer to a bowl and reserve the pan.
Assemble & cook the flautas
- Place the tortillas on a clean work surface.
- Divide the filling between the tortillas and tightly roll up.
- In the reserved pan, heat a generous drizzle of oil on medium.
- Add the flautas and cook, turning often, 4 to 5 min., until golden brown.
Plate your dish
- Divide the salsa verde between your plates and spread out in a circular motion.
- Top with the flautas, lettuce and cheese.
- Drizzle with the crema.
- Garnish with the remaining cilantro. Bon appétit!
