Chorizo and Potato Flautas

Total Time:
40 min
10 min
30 min

4 to 6 servings

  • 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
  • Toppings:
  • Iceberg lettuce, shredded
  • Mexican crema
  • Queso fresco
  • Store-bought red salsa
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.

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