Packed with flavor and nutrition, this crispy finger food is next-level deliciousness.
For the flautas:
1 bunch of carrots, washed and dried (about 1-1 1/2 pounds)
Salt and pepper
2 teaspoons ground cumin
1/2 teaspoon ground cayenne
1 tablespoon butter, room temperature
1/4 cup sour cream
1/3 cup chicken stock
12 tortillas, flour or corn
Oil for frying
Toothpicks for securing
For the salsa verde:
2 garlic cloves
1 bunch of carrot tops, washed and dried
1/4 cup cilantro, picked and washed
2 tablespoons mint, picked and chopped
1 lime, zested and juiced
1/2 cup olive oil
1/4 cup crumbled Cotija cheese
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Preheat oven to 400°F and prepare a baking sheet with parchment paper.
Trim carrots, saving stems for salsa verde recipe. Toss carrots with olive oil, salt, pepper, cumin and cayenne. Roast in oven for 15-20 minutes until caramelized and tender.
Place roasted carrots in a food processor and pulse until smooth. Add in butter, sour cream and chicken stock and blend until smooth. Season with salt and pepper.
Heat about an inch of oil in a heavy-bottomed skillet to 350°F.
To build flautas, 'soften' tortillas by holding over a flame and searing on both sides, or simply by microwaving. Fill with 2-3 tablespoons of the carrot puree. Roll tightly and secure with a toothpick.
Fry in heated oil until crispy on both sides and drain on a paper-towel-lined plate.
In a mortar and pestle or food processor, mash garlic to a paste, add in carrot tops, mashing again until roughly chopped. Add in cilantro and mint, and mash greens until fine. Add in lime zest and juice, streaming in olive oil, then stir to combine. Season with salt and pepper.
Just before serving, stir in Cotija and drizzle on warm flautas.