TEXAS RIO STAR GRAPEFRUIT RECIPES

Steps:

• To make the potato filling, place the potatoes in a large pot, cover with 1 inch of water, add the salt, and bring to a boil on medium heat. After the water comes to a boil, turn the heat to medium-low and continue to cook until the potatoes are fork-tender (be sure not to overcook), about 10-12 minutes. Drain and rinse, then lightly salt and pepper the potatoes.
• Wipe out the pot, then add the butter and melt it over low heat. Add the garlic, and while stirring, cook until fragrant and softened for about 30 seconds. Turn off the heat.
• Return the potatoes to the pot, and with a masher, mash the potatoes until smooth.
• Pour in the milk and stir until well blended and creamy. (I leave off the heat to prevent the potatoes from burning on the bottom, but if you find they're not hot enough, use low heat but keep stirring to prevent them from sticking.) Stir in the cheese until melted, then stir in the chipotle, oregano, and cumin. Taste and add more salt and pepper if desired.
• To make the flautas, preheat the oven to 425°F and pour the oil onto a sheet pan or into a large baking dish. Add the tortillas to the sheet (it’s okay if they’re overlapping) and work with your hands to get them coated in the oil. Place in the oven (it’s fine to do this while it’s heating) for 3-5 minutes or until softened and warm. Take the tortillas out of the oven and remove them from the sheet.
• Place 1/4 cup of the potato filling in the center of each tortilla, then roll, and place back on the sheet, about 1/2 inch apart, seam side down. Cook for 20-25 minutes uncovered or until lightly browned and crisp.
• (While cooking, please note that some of the filling may run out of the ends of the flautas, but I find this is welcome, as it yields a crisp and cheesy potato bite.)
• Serve the flautas warm topped with salsa, cheese, and sour cream.