Ever wish you could recreate some of your favorite Disney dishes at home?

While we can’t transport the entire restaurant to our house, we can use Disney’s REAL recipes to create some delicious park-inspired meals! Speaking of Disney food, did we hear “flavor fiesta“? Count us in!

Disney just released a recipe for a party-in-your-mouth dish, and it’s plant-based, believe it or not. That’s right, we’re here to bring you the steps to make Plant-Based Potato Flautas from Disney’s California Adventure’s Lamplight Lounge. Check out the irresistible combination of golden, crispy flautas, tomatillo-serrano sauce, vegan piquillo crema, and a lively arugula escabeche salad.  And all just in time for the holidays!

©Disney

Here are the ingredients you will need to grab:

Tomatillo-Serrano Sauce

• 4 small tomatillos (enough to make 1 cup), peeled and washed
• 2 serrano chiles, stem removed
• 1/2 teaspoon chopped fresh garlic
• 1/2 avocado (3 tablespoons)
• 1/4 cup spinach
• 1/2 teaspoon salt
• 1/2 cup canola oil

Vegan Piquillo Crema

• 1/2 cup silken tofu
• 1/4 cup chopped piquillo peppers
• 2 tablespoons lime juice
• 2 tablespoons vegetable oil
• 1 tablespoon freshly chopped cilantro
• 1 tablespoon roasted garlic puree
• 1/2 teaspoon salt
• 1/4 teaspoon cayenne pepper

Arugula Escabeche Salad

• 1 cup arugula
• 1 Fresno pepper, sliced into thin rings
• 8 thin slices of red onion
• 2 tablespoons coarsely chopped fresh cilantro
• 2 tablespoons fresh lime juice
• Coarse salt and freshly ground black pepper, to taste

Potato Flautas

• 1 pound Yukon Gold potatoes (about 4 potatoes)
• 1 tablespoon minced serrano pepper, more if you prefer spicy
• 1 tablespoon minced garlic
• 1/2 teaspoon sweet paprika
• 1 tablespoon coarse salt
• 2 teaspoons freshly ground black pepper
• 12 (6-inch) corn tortillas
• Canola oil, for frying

For Serving

• 1 cup soy chorizo
• Tomatillo-Serrano Sauce
• Potato Flautas
• Vegan Piquillo Crema
• Arugula Escabeche Salad

Now, let’s dive into the steps to make this dish!

For Tomatillo-Serrano Sauce:

1. Place tomatillos and serrano chiles in a saucepan, cover with water, and bring to a boil. Reduce heat and simmer 5 to 8 minutes or until softened. Drain and place in blender
2. Add garlic, avocado, spinach, and salt and puree until smooth. Slowly drizzle in oil with a blender running on low speed.

For Piquillo Crema:

1. Place all ingredients in a blender and blend on high until smooth.
2. Refrigerate until ready to use.

For Arugula Escabeche Salad:

1. Toss arugula, peppers, onion, and cilantro in a bowl.
2. Drizzle with lime juice and season with salt and pepper.

For Potato Flautas:

1. Peel potatoes and cut into cubes. Place in a saucepan and cover with cold water. Bring to a boil, then simmer until potatoes are fork tender, about 10 minutes. Do not cover.
2. Drain and cool the potatoes. Mash until creamy, and add serrano pepper, garlic, paprika, salt, and pepper.
3. Warm tortillas and evenly portion filling in each, about 2 tablespoons each.
4. Roll and close with toothpicks, 2 in each roll, spaced evenly apart.
5. With caution, heat enough oil to come 1 inch up the sides of a heavy pan.
6. When oil is 350°F, carefully place flautas in oil and fry until golden, about 4 minutes.
7. Continue working in batches, removing from pan and draining on paper towels.
8. Remove toothpicks.

To Serve:

1. While flautas are frying, sauté chorizo in a small frying pan until crisp.
2. Equally divide Tomatillo-Serrano Sauce among 4 serving platters.
3. Place 3 Potato Flautas on top in each platter and top flautas with soy chorizo.
4. Drizzle with Vegan Piquillo Crema and top with a little Arugula Escabeche Salad.

Enjoy! If you’re near Disneyland Resort, you can always stop by Lamplight Lounge in California Adventure and leave the cooking up to the chefs. And don’t forget about the Festival of Holidays!

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