Chorizo and Potato Flautas

4.6(14)

by Marcela Valladolid·published 2015-06-06

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MexicanAppetizer

Servings

(4–6)

Total time

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Calories / serving

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Ingredients (10)

serves

2 tablespoons vegetable oil, plus more for fryingvegetable-oil
1/4 cup finely chopped oniononion
1 1/2 russet potatoes, peeled and finely choppedpotato
6 ounces raw pork chorizochorizo
Kosher salt and freshly ground black peppersalt-and-pepper
10 corn tortillascorn-tortillas
Iceberg lettuce, shreddedlettuce
Mexican crema
Queso frescoqueso-fresco
Store-bought red salsasalsa

Instructions (3 steps)

01In 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.
02Heat 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.
03

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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Not rich — missing servings, total time, or calories.