Chorizo and Potato Mini Flautas

Total Time:
1 hr 10 min
Prep:
40 min
Inactive:
5 min
Cook:
25 min

Yield:
12 to 14 servings
Level:
Intermediate

Ingredients
  • 2 tablespoons vegetable oil, plus more for frying the tortillas
  • 1 1/2 cups peeled and finely chopped russet potatoes (about 1 russet potato)
  • 1/4 cup finely chopped onions
  • 6 ounces raw pork chorizo, removed from casing
  • 10 corn tortillas
  • 1 head iceberg lettuce, shredded, for serving
  • Crumbled queso fresco, for serving
  • Mexican crema, for serving
  • Store-bought salsa, for serving
Directions
Watch how to make this recipe.
  • 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.


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    This recipe is featured in:

    The Kitchen