Photo: American Pistachio Growers

From: Chef Ben Berryhill, Red Drum, Mt. Pleasant, SC. Yield: 12 flautas.

3 Tbsp. corn oil, plus extra for frying
2 garlic cloves, minced
2 jalapenos, stemmed, seeded and diced (or to taste)
1 white onion, minced
2 cups mashed potato mixture (see recipe below)
4 pieces thick-sliced applewood bacon, cooked until crisp, rough-chopped
½ cup roasted pistachios, crushed to lightly break
12 5” corn tortillas

Chipotle Buttermilk Dressing:
1 cup mayo
1 cup sour cream
¾ cup buttermilk
1½ Tbsp. rice wine vinegar
1 garlic clove, smashed into paste
2 Tbsp. chives, chopped
2 Tbsp. parsley, chopped
to taste, ancho chile powder
to taste, cayenne
to taste, salt and pepper

Mashed Potatoes:
1 lb. waxy red or Yukon potatoes, peeled, cut into even chunks
as needed, salt
2 Tbsp. butter
½ cup warm whole milk
½ cup shredded Monterey Jack Cheese
to taste, salt and pepper

Heat 3 Tbsp. corn oil in a skillet over medium-high heat. Add onion and cook until softened, about 5 minutes. Add garlic and jalapenos; cook until fragrant, about 2 to 3 minutes. Season with salt and pepper; remove from heat. Reserve.

For mashed potato mixture: Place 1 lb. potatoes, peeled and cut into even chunks, in a pot with salted water to cover. Bring to a boil; adjust heat so potatoes simmer steadily. Cook until tender, about 10 minutes. Drain and place in a bowl. Add butter, warm milk and shredded cheese. Gently fold until butter and cheese are melted. Season with salt and pepper. Set aside.

For chipotle buttermilk dressing: Combine all ingredients.

For flautas: In a large mixing bowl, combine reserved sautéed jalapenos and onions, mashed potato mixture, crushed pistachios and cooked bacon. In a heavy skillet, add at least 2 inches of oil.  Heat to 350°F. Spread the flauta mixture over one half of each tortilla. Roll tortilla into even tight cylindrical shape and secure with a toothpick. Continue until all the tortillas are filled. When oil reaches 30°F, gently slide flauta into oil and cook, turning occasionally, until crisp and golden, about 5 minutes.

Do not overcrowd. Work in batches if necessary. Drain on paper towels. Remove toothpicks. Serve with Chipotle Buttermilk Dressing.