
We are cooking up a storm this Saturday at The DIS, and I am extra excited because this one is a new recipe that I’ve never tried before. Actually, in fairness, this is one of the rare occasions where I have not personally experienced the dish we are recreating either, so the whole thing will be a new adventure. The goal is to make the Plant-Based Potato Flautas that are featured on the menu at Lamplight Lounge in Disney California Adventure Park. While I am sure that my efforts will in no way resemble the culinary art that is shown in the image above, with ingredients like these, I feel as though I can’t go wrong. Am I right, or will those be famous last words? Let’s find out.
PLANT-BASED POTATO FLAUTAS – Lamplight Lounge, Disney’s California Adventure Park
Serves 4
TOMATILLO-SERRANO SAUCE
- 4 small tomatillos (enough to make 1 cup), peeled and washed
- 2 serrano chiles, stem removed
- 1/2 teaspoon chopped fresh garlic
- 1/2 Hass avocado (3 tablespoons)
- 1/4 cup spinach
- 1/2 teaspoon salt
- 1/2 cup canola oil
VEGAN PIQUILLO CREMA
- 1/2 cup silken tofu
- 1/4 cup chopped piquillo peppers
- 2 tablespoons lime juice
- 2 tablespoons vegetable oil
- 1 tablespoon freshly chopped cilantro
- 1 tablespoon roasted garlic puree
- 1/2 teaspoon salt
- 1/4 teaspoon cayenne pepper
ARUGULA ESCABECHE SALAD
- 1 cup arugula
- 1 Fresno pepper, sliced into thin rings
- 8 thin slices red onion
- 2 tablespoons coarsely chopped fresh cilantro
- 2 tablespoons fresh lime juice
- Coarse salt and freshly ground black pepper, to taste
POTATO FLAUTAS
- 1 pound Yukon Gold potatoes (about 4 potatoes)
- 1 tablespoon minced serrano pepper, more if you prefer spicy
- 1 tablespoon minced garlic
- 1/2 teaspoon sweet paprika
- 1 tablespoon coarse salt
- 2 teaspoons freshly ground black pepper
- 12 (6-inch) corn tortillas
- Canola oil, for frying
FOR SERVING
- 1 cup soy chorizo
- Tomatillo-Serrano Sauce
- Potato Flautas
- Vegan Piquillo Crema
- Arugula Escabeche Salad
FOR TOMATILLO-SERRANO SAUCE:
- Place tomatillos and serrano chiles in a saucepan, cover with water, and bring to a boil. Reduce heat and simmer 5 to 8 minutes, or until softened. Drain and place in blender
- Add garlic, avocado, spinach, and salt and puree until smooth. Slowly drizzle in oil with blender running on low speed.
FOR PIQUILLO CREMA:
Place all ingredients in a blender and blend on high until smooth. Refrigerate until ready to use.
FOR ARUGULA ESCABECHE SALAD:
- Toss arugula, peppers, onion, and cilantro in a bowl. (Take care when handling chilies and peppers)
- Drizzle with lime juice and season with salt and pepper.
FOR POTATO FLAUTAS:
- Peel potatoes and cut into cubes. Place in a saucepan and cover with cold water. Bring to a boil, then simmer until potatoes are fork tender, about 10 minutes. Do not cover.
- Drain and cool potatoes. Mash until creamy and add serrano pepper, garlic, paprika, salt, and pepper.
- Warm tortillas and evenly portion filling in each, about 2 tablespoons each. Roll and close with toothpicks, 2 in each roll, spaced evenly apart.
- With caution, heat enough oil to come 1 inch up the sides of a heavy pan. When oil is 350°F, carefully place flautas in oil and fry until golden, about 4 minutes. Continue working in batches, removing from pan and draining on paper towels. Remove toothpicks.
TO SERVE:
- While flautas are frying, sauté chorizo in a small frying pan until crisp.
- Equally divide Tomatillo-Serrano Sauce among 4 serving platters. Place 3 Potato Flautas on top in each platter and top flautas with soy chorizo. Drizzle with Vegan Piquillo Crema and top with a little Arugula Escabeche Salad.
Be sure to download a PDF version of this delicious plant-based recipe here!