Potato flautas with pepita and habanero crema

By Chef Alan Delgado


  • 4 medium potatoes
  • 1 cup of queso cotija
  • 0.25 cup milk
  • 12 to 14 tortillas
  • 2 cups of canola oil

  • 1.5 cup toasted pepitas (reserve some for garnish)
  • 1 deseeded serrano
  • 2 cloves of garlic
  • 1 cup of sliced white onion
  • 3 to 4 habaneros
  • 2 cups of chopped cilantro
  • 1 cup of epazote
  • 3 to 4 cups of heavy cream
  • 1 cup of water
  • 0.25 cup of canola oil



Peel potatoes before placing in a medium pot covered with salted water. Boil the potatoes until tender. Once tender place thepotatoes in a large mixing bowl and mash. Fold in the queso and milk until creamy. Season with salt and pepper to taste.

Put oil in a large skillet and turn heat to medium high. You want to have enough oil to fry the flautas but you do not want them to be submerged.

Place the potato mixture in the tortilla and roll. Repeat this step until all the potato mixture is used up. Gently place the flautas in the skillet with the seam down to avoid them opening. Flip the flautas and continue cooking until golden brown.


In a medium skillet, add the oil and turn heat to medium high. When the oil is hot add the garlic, onion, serrano and habaneros. Saute the vegetables until they become translucent and they have a bit of color to them. Make sure to stir often to avoid burning.

When the vegetables are tender add the pepitas and the cream and allow it to simmer for 5 minutes. Turn off the heat and add the cilantro and epazote. Place items in a blender and process on high until a smooth puree is achieved. If the puree is too thick then thin it out with water until it is a pourable consistency. 

Season with salt and lime juice to taste.


Place three flautas in the middle of the plate. Spoon sauce over the flautas. Garnish with toasted pepitas. 

Prepared cocktail glass


Potato Flautas with Pepita and Habanero Crema and the Tengo Prisa (by Jose Cardenas) are made for each other.