Taquiza's Crab Flautas & Burnt Onion Crema

Crispy tortillas stuffed with juicy crab and drizzled with two punchy salsas. It doesn’t get better.

1 hour cook

Serves 12

Guest Contributor

Ingredients

Crema:

1/2 onion, sliced

50ggarlic, whole cloves

75gneutral oil

1 tubsour cream

limesto serve

to servecocktail sticks

Flautas:

200gwhite crab meat

1large baking potato

4dried chipotle chillis

2jalapenos, finely chopped

1white onion, sliced

100g garlic, minced

100gbutter

100gparmesan

100gmozzarella

1/2 bunchcoriander

1 tspblack pepper

4fresh plum tomatoes

1kgcorn tortillas

for fryingneutral oil

If you find yourself in south-east London then make your way to Taquiza – a Mexican restaurant and a true gem of Peckham Rye. This recipe is from our series, Chefs Making Snacks, and was dreamt up by their founder, Sam Tarneberg. It’s a tribute to his wife Joanna’s Mexican roots and the food they enjoyed when they met there. It’s crispy, sweet, rich and zesty. Basically, you’ve gotta try it.

Method

Peel & cut the potato, boil in seasoned water and roughly mash.

Next fry onions, garlic, chipotle, black pepper and jalapeños in butter until golden and soft. Add the chopped tomatoes and cook them out until almost dry. Season the mix. Next add the mashed potato and crab meat and fry out until all the flavours are combined.

Allow to cool slightly and add chopped coriander, parmesan and mozzarella. Season to taste.

For the burnt onion crema

On a plancha or dry frying pan burn onion and garlic until completely black. Blend with a neutral oil until smooth. Whisk the burnt oil into the sour cream until well incorporated. Season to taste and serve

To assemble the flautas, heat up the tortillas on a plancha or a hot frying pan, put the crab and potato mix into a log shape inside the tortillas and roll in to a cigar shape. Spike them with a cocktail stick to hold them together. You can make these flautas well in advance.

When you come to serve, fry the flautas either in a frying pan with a deep fryer until golden and crispy, cover with the crema and serve with lime and fresh coriander.