You know what they say, “If you’ve got it, FLAUTA it!” And this potato + jalapeño combo’s got it. 😎 (“It” being flavor, crunch, and our NEW Jalapeño Botana Sauce, of course!)⁠ ⁠ INGREDIENTS⁠ 1⁄4 cup Siete Jalapeño Botana Sauce, plus more for serving⁠ 1 cup Cashews, boiled for 30 minutes⁠ 1⁄2 tsp Salt⁠ 1⁄2 cup Water⁠ 4-6 Yukon Gold Potatoes, peeled and quartered⁠ 1-2 packs Siete Grain Free Almond Flour Tortillas⁠ 1⁄2 tsp Cumin Powder⁠ 1⁄2 tsp Garlic Powder⁠ 1⁄2 tsp tsp Onion Powder⁠ Iceberg Lettuce, shredded (for serving)⁠ Roma Tomatoes, diced (for serving)⁠ Red Onions, thinly sliced (for serving)⁠ Avocado oil, for frying⁠ ⁠ DIRECTIONS⁠ 1. To make the vegan jalapeño crema, blend together the softened cashews, Jalapeño Botana Sauce, and water until completely smooth.⁠ 2. Place potatoes in a stockpot, cover with cold water, and season generously with sea salt. Bring the water to a boil and cook the potatoes until fork tender.⁠ 3. Mash the potatoes with cumin, garlic, and onion. Season with salt and pepper to taste.⁠ 4. Gently warm almond flour tortillas until pliable.⁠ 5. Place about 1⁄4 cup of mashed potatoes in each tortilla, rolling tightly.⁠ 6. Fill a large cast iron skillet with avocado oil halfway, and heat over medium until 350F.⁠ 7. Fry each flauta until crisp and golden brown on all sides. Remove to drain on a paper towel.⁠ 8. Garnish flautas with iceberg lettuce, jalapeño crema, tomatoes, red onions, and optionally more Jalapeño Botana Sauce.⁠ ⁠ ⁠ #sietefoods #glutenfree #recipe #flautas #botanasauce #jalapeño