Recipe courtesy of Marcela Valladolid
Episode: Cinco de Mayo
Save Recipe Print
Total:
40 min
Prep:
10 min
Cook:
30 min
Yield:
4 to 6 servings
Level:
Easy
Total:
40 min
Prep:
10 min
Cook:
30 min
Yield:
4 to 6 servings
Level:
Easy

Ingredients

Toppings:

Directions

Watch how to make this recipe.

In a large heavy saute pan, heat the oil on medium high heat. Saute the onions and potato until translucent, about 2 minutes. Add the chorizo and saute until fully cooked, crisp and browned, about 10 minutes. Using a slotted spoon, transfer the potatoes and the chorizo to a medium mixing bowl and allow to cool.

Heat the tortillas directly on the gas burner, about 10 seconds per side, until just soft and pliable. Place 2 tablespoons of the chorizo and potato mixture onto the warmed tortilla and roll tightly to form a cigar.

In a separate heavy saute pan, heat enough oil to come 1-inch up the sides of a pan. When oil is hot, gently place a rolled tortilla in to fry. Fry on all sides until golden in color, about 4 minutes. Continue working in batches until done with all 10 tortillas. Cut in half and transfer to a serving platter. Top with some lettuce, drizzle with Mexican crema and crumbled queso fresco. Serve with any store-bought red salsa.

Trending Videos 6 Videos

Get the recipe

Mac-O-Lantern and Cheese Bowls 00:56

Scare up a delicious dinner with these mac and cheese-stuffed bell peppers.

IDEAS YOU'LL LOVE

Grandma Jean's Potato Salad

Recipe courtesy of The Neelys

Creamy Dijon-Dill Potato Salad

Recipe courtesy of Dave Lieberman

Spanish Chicken and Potato Roast

Recipe courtesy of Food Network Kitchen

Chorizo and Potato Mini Flautas

Recipe courtesy of Marcela Valladolid

Confetti Mash Potato Flautas with Hot Tomatillo Sauce

Recipe courtesy of Guy Fieri

Browse Reviews By Keyword

          Food Network Apps

          In the Kitchen

          Get over 70,000 FN recipes on all your mobile devices.

          Facebook Messenger

          Ask our bot for recipes, meal ideas and daily food trivia.