Name: Chorizo and Potato Flautas
Prep time: P0Y0M0DT0H10M0.000S
Cook time: P0Y0M0DT0H30M0.000S
Total time: P0Y0M0DT0H40M0.000S
Yield: 4 to 6 servings
Cuisine: mexican
Ingredients: 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

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.

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Chorizo and Potato Flautas

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