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You know what they say, "If you've got it, FLAUTA it!" And this potato + jalapeño combo's got it. ("It” being flavor, crunch, and our NEW Jalapeño Botana Sauce, of course!)
¼ cup Siete Jalapeño Botana Sauce, plus more for serving
1 cup Cashews, boiled for 30 minutes
½ tsp Salt
½ cup Water
4-6 Yukon Gold Potatoes, peeled and quartered
1-2 packs Siete Grain Free Almond Flour Tortillas
½ tsp Cumin Powder
½ tsp Garlic Powder
½ tsp tsp Onion Powder
Iceberg Lettuce, shredded (for serving)
Roma Tomatoes, diced (for serving)
Red Onions, thinly sliced (for serving)
Avocado oil, for frying
To make the vegan jalapeño crema, blend together the softened cashews, Jalapeño Botana Sauce, and water until completely smooth.
Place potatoes in a stockpot, cover with cold water, and season generously with sea salt. Bring the water to a boil and cook the potatoes until fork tender.
Mash the potatoes with cumin, garlic, and onion. Season with salt and pepper to taste.
Gently warm almond flour tortillas until pliable.
Place about ¼ cup of mashed potatoes in each tortilla, rolling tightly.
Fill a large cast iron skillet with avocado oil halfway, and heat over medium until 350F.
Fry each flauta until crisp and golden brown on all sides. Remove to drain on a paper towel.
Garnish flautas with iceberg lettuce, jalapeño crema, tomatoes, red onions, and optionally more Jalapeño Botana Sauce.
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