.Mexican Breakfast Flautas with Roasted Eggplant Salsa, Cilantro Crema and Pickled Red Onions.
Updated: Mar 3
#Cookingwithfriends Part 2.
For those of you who follow me on Instagram, you know that #cookingwithfriends is a collective recipe development idea that I created for all of us to participate in.
If you're currently not following me on Instagram (you should... @thedancers_pantry), that's ok because you still get a custom recipe from me here on the blog!
Here's a breakdown of how it works:
Once a month on my Instagram story I will post a series of polling questions as well as interactive questions for my followers to participate in. For example, "lunch vs dinner", "salty vs sweet", "what ethnicity or region of food?", and "what vegetable should be the star of the dish?"
My friends on Instagram then vote for their favorite option and send in their specific choices and when 24 hours is up, I collect the highest percentage of votes and make a recipe from what YOU all created.
How fun is that?
So, here it is... #Cookingwithfriends Part 2.
1. Breakfast vs Lunch: Breakfast
2. As the base- Greens vs. Carbs/Starch: Carbs
3. Ethnicity/Region of Food: Mexican
4. Spicy- Yes vs No: Yes
5. What ingredient is the star of the dish: Mushroom
6. How to cook it- Stovetop vs Oven: Stovetop
7. Raw ingredients- Yes vs No: Yes
8. Vegetarian vs Vegan: Vegetarian
9. Which herb or seasoning is the star of the dish: Cilantro
Please remember to subscribe at the bottom of the page and follow me on Instagram and Facebook for fun updates!
One of the best parts about this recipe is how many components you can choose to use (or not choose to use), to enhance the overall recipe.
I loved the challenge of creating this dish and learned a lot from pushing myself to be creative with ingredients and use them in a different way... But, I will say this, frying is HARD! I have to be honest, I did let slip a few expletives while pan frying these flautas, and if it wasn't for my sweet husband a few flautas might have been thrown at the wall... Sooooo, if you prefer to bake your breakfast flautas, you'll get no judgement from me! But, hey! Maybe you're a frying pro?!
In terms of price point for this dish, it's really going to come down to how "fancy" you go with your mushroom choice. In total, you should be able to serve 6-8 people with this, 1-2 flautas per person, completely dependent upon the size of your tortillas and how much filling you stuff them with. You will most likely have salsa and crema left over, which is a great way to add new condiments to your weekly meals. Roughly $30-$45 for all of the ingredients.
Listed below will ONLY be the ingredients used for the flautas. The ingredients and recipes for the salsa and crema will be linked here from previous blog posts:
.Mexican Breakfast Flautas with Roasted Eggplant Salsa,
Cilantro Crema and Pickled Red Onions.
6 oz of mushrooms of your choice (I used shiitake) - diced
Half of a red onion- small diced
Half of a red onion- sliced for pickling
Baking and Spices:
2 tablespoons of cumin
Salt and pepper
Canola or Vegetable Oil
Red wine vinegar- 1/2 a cup
1 small can of Hatch Green Chiles (optional for spicy lovers)
1/2 cup of shredded cheese (I used a blend of cheddar and jack cheese)
Flour tortillas (large soft taco size)
To begin, take the sliced red onion and place into a glass bowl with 1/2 a cup of red wine vinegar. Let sit for 30min-1 hour in the fridge to pickle.
*If you prefer a less pickled onion- only let sit for 15 minutes.
In a large skillet or pan add the other half of the red onion (diced) to a tablespoon of olive oil, salt and pepper and sauté for 3-5 minutes on medium high heat.
While the onions are sautéing crack 6 eggs into a large bowl and whisk together with 1/2 a cup of shredded cheese, and a pinch of salt and pepper if you like. Set aside.
Add 6oz of diced mushrooms, 1 can of green chiles, and 2 tablespoons of cumin to the onions. Stir well to combine. Continue to sauté until the moisture from the mushrooms and chiles has begun to evaporate.
While the mushrooms, chiles, and onions are cooking, stack your desired amount of tortillas on top of one another. Taking a sharp knife or a pizza cutter, cut 1 1/2 inch straight off the edge of the tortillas. This will give you a clean edge to line your filling up with when you're ready to roll the tortillas.
Lower the heat to medium and add a teaspoon of olive oil to the pan. Pour in the eggs and cheese and scramble.
*To avoid drying out the eggs you will need to slightly undercooked them. When they are added to the tortillas and fried they will finish cooking, while remaining moist.
*Remove the eggs from the heat when they are still a little runny.
Once the eggs have finished cooking, remove from the heat and transfer to a bowl.
Now it is time to heat the oil for frying.
*I used a large sauté pan and a 1 1/2 cups of vegetable oil on high heat.
Take the scramble and line it up against the "straight edge" of the tortilla. Roll the tortilla tightly until the flauta makes a long cigar shape. With a pair of tongs place the flauta opening side down into the hot oil and fry for a minute before flipping to the other side. Continue this process until the tortillas have turned golden brown.
*Depending upon your sauté pan size, add 2-3 flautas to the hot oil.
When you have finished frying the flautas remove them from the oil and lay on a sheet of paper towels to soak up the extra grease.
When you are ready to eat garnish with the "Cilantro, Lime, Avocado Crema", a side dish of "Roasted Eggplant Salsa", and a handful of pickled red onions.
A beautiful, flavorful, colorful, FUN breakfast/brunch/or even lunch option!
If you enjoyed this #cookingwithfriends recipe and want to participate in the next one, make sure to follow me on Instagram!
Thanks everyone for helping me make this delicious recipe! We did great.
(Dressed up Flautas!)