Butternut squash and Goats Cheese Flautas with Mole
- Serves
- 4
- Difficulty
- Medium
Flautas are long thin, rolled up corn tortillas, aptly named “flautas” in reference to their flute-like shape. They can be filled with a variety of savory fillings, shredded chicken, beef, beans or like in this case with roasted vegetables.
Flautas are shallow fried until crispy and golden brown, they are so incredibly mooreish and a favorite “antojito", or craving in Mexico.
Makes:10 flautas
Preparation time: 20 min
Additional details
- For the flautas: 500 g, butternut squash or carrot, peeled and diced (small) 1 onion, finely sliced 2 tbsp olive oil 1 sprig of rosemary leaves finely chopped 2 tsp Cool Chile ground ancho chile 1 tbsp honey 1 tbsp apple cider vinegar Salt & Pepper 150 g good quality goat cheese 1 packet (10 tortillas) Cool Chile white corn tortillas ½ cup vegetable oil, for frying
- For the sauce: 1 jar Cool Chile Mole Poblano Paste 150ml chicken or vegetable stock
- To serve: 100 ml sour cream ½ white onion finely diced
Additional details
In a lined baking tray place the butternut squash and sliced onions, drizzle the olive oil on top, sprinkle with the rosemary and ground ancho chile, add the honey, apple cider vinegar and a good pinch of salt and freshly ground black pepper, with a wooden spoon combine everything and spread evenly over the tray. Place in the oven for 15 min.
2. After 15 min, remove the tray from the oven and with a spoon stir the vegetables to get them cooked evenly all around, then place them back in the oven for another 10 minutes, or until the squash is cooked through and the onion caramelized. Once ready, remove the tray from the oven and allow it to cool down completely.
To shape the flautas, warm up the corn tortillas lightly over a hot non-stick frying pan, only for a minute or two just enough to soften them and make them easier to fold. Once the tortilla is warm, add a spoonful of the butternut squash filling and a slice of goat’s cheese, (make sure not to over fill them). Then roll them with your hands and wrap them into a “taquito” or “flauta” shape. Repeat the same process with the rest of the tortillas, filling and cheese, with a toothpick secure two or three flautas together by piercing through the center and holding the flappy ends at the same time, this will help to keep their shape while frying.
Heat up a frying pan with the vegetable oil over medium-high heat, once the oil is hot enough fry two or 4 flautas at a time, let them get golden brown on both sides then carefully remove with a slotted spoon. Place them over kitchen paper to absorb any excess oil, and cook the remaining flautas.
In the meantime on the side in a small saucepan add the mole poblano paste and the stock, and heat it up over medium heat. Stir until the paste dissolves in the liquid completely, then simmer for 6 minutes until it thickens lightly.
Serve your flautas with the warm mole, you can serve on the side ready to dip in if you serve as a starter, or drizzled on top. Drizzle the sour cream on top and sprinkle the diced onion to finish them up, and enjoy!
Preheat oven at 180˚C, 360˚F