Recipe courtesy of Marcela Valladolid
Chorizo and Potato Mini Flautas
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- Level: Intermediate
- Total: 45 min
- Active: 40 min
- Yield: 12 to 14 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 14 servings
- Calories
- 124
- Total Fat
- 6 g
- Saturated Fat
- 2 g
- Carbohydrates
- 13 g
- Dietary Fiber
- 2 g
- Sugar
- 2 g
- Protein
- 5 g
- Cholesterol
- 13 mg
- Sodium
- 391 mg
- Level: Intermediate
- Total: 45 min
- Active: 40 min
- Yield: 12 to 14 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 14 servings
- Calories
- 124
- Total Fat
- 6 g
- Saturated Fat
- 2 g
- Carbohydrates
- 13 g
- Dietary Fiber
- 2 g
- Sugar
- 2 g
- Protein
- 5 g
- Cholesterol
- 13 mg
- Sodium
- 391 mg
Ingredients
Directions
Special equipment:
10 toothpicks- In a large, heavy saute pan, heat the oil on medium-high heat. Saute the potatoes and onions until translucent, about 2 minutes. Add the chorizo and cook until crisp, browned and fully cooked, about 10 minutes. Transfer to a medium mixing bowl and let cool.
- Heat the tortillas directly on a gas burner just until they are soft and pliable, about 10 seconds per side. Place 2 tablespoons of the chorizo and potato mixture on each and roll to from a rolled taco. Stick each roll with a toothpick to hold.
- In a separate heavy saute pan, heat enough oil for frying the tacos. When the oil it hot, add the rolled tacos in batches and fry on all sides until golden, about 4 minutes.
- Cut the flautas in half and serve on a large platter topped with lettuce and crumbled queso fresco. Drizzle with Mexican crema and serve with salsa.
