Carrots Flautas
For the Flautas:
1 bunch of carrots, washed and dried
Olive oil
Salt and pepper
2 tsp ground cumin
½ tsp ground cayenne
1 Tbsp butter, room temperature
¼ cup sour cream
⅓ cup chicken stock
12 tortillas, flour or corn
Oil for frying
Lime (optional)
Toothpicks for securing
For the Salsa Verde:
2 garlic cloves
1 bunch of carrot tops, washed and dried
¼ cup cilantro, picked and washed
2 Tbsp mint, picked and chopped
1 lime, zested and juiced
½ cup olive oil
chile powder
¼ cup crumbled Cotija cheese
Preheat oven to 400ºF
Trim carrots, saving stems for salsa verde. Toss carrots with olive oil, salt, pepper, cumin and cayenne. Roast in preheated oven for 15–20 minutes until caramelized and tender. Place roasted carrots in a food processor and pulse until smooth. Add the butter, sour cream and chicken stock and blend until smooth. Season with salt and pepper. Heat about an inch of oil in a heavy-bottomed skillet. “Soften” tortillas by holding them over a flame and searing on both sides, or simply by microwaving. Fill with 2–3 tablespoons of the carrot purée. Roll tightly and secure with a toothpick. Fry the flautas in heated oil until crispy on both sides and drain on a paper-towel-lined plate.
In a mortar and pestle or food processor, mash garlic to a paste, add in carrot tops, mashing again until roughly chopped. Add the cilantro and mint, and mash greens until fine. Add lime zest and lime juice, streaming in olive oil, then stir to combine. Season with chile powder, salt and pepper. Just before serving, stir most of the crumbled cheese into the salsa.
Arrange the flautas on a serving dish with a drizzle of the salsa verde, a sprinkle of the remaining Cotija cheese, and perhaps a few slices of lime. The salsa verde is to serve on the side, for people to dip their flautas.
