-
1
In a large saute pan, over medium-high heat, add 1 tablespoon of the olive oil and saute yellow onion, half of the red bell pepper, and serrano pepper for 3 minutes.
-
2
Add the garlic and saute for 1 minute more.
-
3
Turn off heat, add in the corn and set aside.
-
4
In a medium bowl, mash potatoes with a potato masher, and fold in the sour cream, cream cheese, pepper jack, salt and pepper.
-
5
Stir in 1/3 of the sliced green onions and combine gently with the corn mixture.
-
6
Season, to taste, with salt and pepper.
-
7
Keep warm.
-
8
In a small saute pan, over medium heat, add the remaining olive oil.
-
9
Add the remaining red bell peppers and saute briefly.
-
10
Stir in 1/3 more of the green onions, then add the tomatillos.
-
11
Let simmer for 5 to 6 minutes, then puree with a stick blender.
-
12
Keep warm.
-
13
Preheat the oven to 250 degrees F and put a cooling rack on a sheet pan.
-
14
Heat the canola oil to 350 degrees F. Have tortillas, dish of beans, potato mixture, sliced pasilla peppers, sliced avocado and toothpicks at hand, as well as a plate lined with paper towels for draining.
-
15
Put a flour tortilla on dry work surface, lay about 3 tablespoons black beans along 1 side.
-
16
Top with approximately 1/3 cup of the potato mixture, 2 strips of the pasilla pepper and avocado.
-
17
Roll tightly, burrito style and seal with a toothpick.
-
18
Set aside and repeat with remaining ingredients.
-
19
When all are assembled, check the oil temperature and gently add them to the pan, maximum 4 at a time.
-
20
Do not crowd.
-
21
Turn frequently and be careful, because they can brown quickly.
-
22
Drain briefly on paper towels, remove the toothpicks and keep warm in the oven on the cooling rack.
-
23
Put 1/4 cup of tomatillo sauce on a plate; cut a flauta in half on the diagonal and lay 1 piece down, and 1 standing up, then sprinkle with Cotija cheese and cilantro.
-
24
Garnish with the remaining green onions.
-
25
Repeat the process with the remaining ingredients.
-
26
For a main course, serve on large plate, double the sauce, add 4 cut pieces, all up, garnish and serve.
