Chorizo and Potato Flautas
- 2 tablespoons vegetable oil, plus more for frying
- 1/4 cup finely chopped onion
- 1 1/2 russet potatoes, peeled and finely chopped
- 6 ounces raw pork chorizo
- Kosher salt and freshly ground black pepper
- 10 corn tortillas
- Iceberg lettuce, shredded
- Mexican crema
- Queso fresco
- Store-bought red salsa
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.
Recipe courtesy Marcela Valladolid
Recipe courtesy of Emeril Lagasse