Taqueria Hoja's Shrimp and Potato Flautas - Biscayne Times
Welcome to another edition of Chefs Share. Each month, we talk to Miami’s top chefs and share recipes from some of your favorite restaurants.
Ingredients
- 16 ounces shrimp, cubed
- Salt to taste
- 5 ounces diced onion
- 2 ounces diced jalapeño
- 8 ounces Russet potatoes, peeled, diced and cooked
- 24 tk-inch corn tortillas
- X ounces tk oil
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