Flautas Ahogadas 💦 #papas #carnepicada #queso #recipe Ingredients: 2 pounds ground beef (cooked with caramelization) 1/4 cup yellow onion, green bell pepper, and red bell pepper (each) 2 to 3 teaspoons kosher salt 2 teaspoons ground black pepper 1/2 teaspoon onion powder 1/2 teaspoon garlic powder 1/4 teaspoon cumin 2 bay leaves 1 grated carrot 1-2 cups salsa Mashed Potatoes: 4 medium potatoes or 2 large potatoes Butter and hot milk Salt to taste Salsa: 3 Roma tomatoes 1/2 yellow onion 4 garlic cloves 4 Guajillo peppers (seeds removed) 4 Chiles de árbol (seeds removed) 1 - 1 1/2 quarts chicken stock 1/2 tsp oregano 1 tablespoon chicken bouillon Instructions: In a pan, cook the ground beef until caramelized. Add the quarter cup each of yellow onion, green bell pepper, and red bell pepper. Mix in kosher salt, ground black pepper, onion powder, garlic powder, cumin, bay leaves, and the grated carrot. Cook until vegetables are tender. For the mashed potatoes, boil and mash 4 medium or 2 large potatoes. Add butter, hot milk, and salt to taste. Mix until smooth and creamy. Prepare the salsa by sautéing Roma tomatoes, yellow onion, and garlic cloves. Add Guajillo peppers, Chiles de árbol, and chicken stock. Sprinkle in oregano and chicken bouillon. Let it simmer and blend the mixture until smooth. To assemble, take a tortilla and fry it until it's crispy yet still flexible. This prevents burning while frying after stuffing. Add a layer of mashed potatoes, cooked ground beef mixture, and cheese. Roll it tightly into a flauta. The flautas can be either pan-fried or baked. If baking, place the prepared flautas in a baking dish and pour the salsa over them until they're partially submerged. Bake in a preheated oven until the flautas are crispy and the salsa has thickened. When pan-frying the flautas, use medium heat to prevent burning. Be cautious during this step. Tips: Fry tortillas until crispy yet still flexible before stuffing to prevent burning while frying after stuffing. Be cautious when boiling potatoes to avoid breaking or water absorption. Peel and open potatoes while slightly hot to release excess vapor. Use medium heat when pan-frying flautas to prevent burning. Enjoy