Chorizo and Potato Mini Flautas
- Level: Intermediate
- Yield: 12 to 14 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 14 servings
- Calories
- 124
- Total Fat
- 6
- Saturated Fat
- 2
- Carbohydrates
- 13
- Dietary Fiber
- 2
- Sugar
- 2
- Protein
- 5
- Cholesterol
- 13
- Sodium
- 391
- Total: 45 min
- Active: 40 min
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
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.