CRISPY SHIITAKE FLAUTAS
Dangerously moorish and seriously addicting. Don’t say we didn’t warn you…
Makes 40 portions
Prep time: 15 mins | Cook time: 8 mins
INGREDIENTS
2.2lb (1kg) bag of Fable Pulled Shiitake Mushrooms, thawed
Neutral cooking oil
1 ½ cup (300g) Mexican spice mix
2 cups Mexican-style cheese, grated
1 cup green chiles, roughly chopped
To serve (1 flauta):
1 corn tortilla, 6 inch
⅓ Fable Pulled Shiitake filling
1 tbsp pico de gallo
1 tbsp guacamole
½ tbsp sour cream or crema
Handful chopped cilantro (corinader)
METHOD
Remove Fable from the bag and add to bowl. Gently smash the Fable chunks into smaller pieces to expose shiitake fibers. Have your Mexican spice mix ready.
If using combi-convection oven:
Pre-heat oven to 450°F/230°C. Toss smashed Fable lightly in oil and spread evenly on a tray. Cook for 6 minutes. Once cooked, stir through with spices then transfer to a mixing bowl. Add cheese and green chiles to complete the mixture.
If using fry pan:
Add oil to a very hot pan and add smashed Fable. Cook for 6 minutes, stirring frequently to avoid Fable sticking to the pan. Add spices and stir through for another minute. Transfer to a mixing bowl. Add cheese and green chiles to complete the mixture.
To serve:
Warm or steam tortillas before rolling to prevent cracking. Then working with 1 tortilla at a time, spoon about ⅓ cup of the Fable mixture onto the center of the tortilla. Tightly roll the tortilla around the filling and secure with a toothpick or a flour and waste paste. Repeat with the remaining mix.
Heat deep fryer to 375°F/190°C and fry 2-4 flautas at a time with the seam side down for 90 seconds. Once cooked, drain on a wire rack for maximum crunch then garnish with pico, guacamole, crema and cilantro on top.
Tips & suggestions:
Flautas can be assembled and refrigerated (or frozen) in advance and fried to order.
Flauta mix can be made ahead and held refrigerated for up to 3 days.
