Chorizo and Potato Flautas

Name: Chorizo and Potato Flautas
Prep time: 40 min
Cook time: 40 min
Total time: 40 min
Yield: 6
Cuisine: Global
Ingredients: 10 corn tortillas; 6 servings Iceberg lettuce, shredded; 6 servings Kosher salt and freshly ground black pepper; 6 servings Mexican crema; 40 grams finely chopped onion; 170 grams raw pork chorizo; 6 servings Queso fresco; 6 servings Store-bought red salsa; 2 Tbsps vegetable oil, plus more for frying

Chorizo and Potato Flautas might be just the side dish you are searching for. This recipe serves 6. One serving contains 326 calories, 12g of protein, and 12g of fat. A mixture of vegetable oil, mexican crema, iceberg lettuce, and a handful of other ingredients are all it takes to make this recipe so tasty. From preparation to the plate, this recipe takes around 40 minutes. It is a good option if you're following a gluten free diet.

Instructions

Watch how to make this recipe.

In a large heavy saute pan, heat the oil on medium high heat.

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Cooking Oil

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Frying Pan

Saute the onions and potato until translucent, about 2 minutes.

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Onion

Potato

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.

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Potato

Chorizo

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Slotted Spoon

Mixing Bowl

Heat the tortillas directly on the gas burner, about 10 seconds per side, until just soft and pliable.

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Tortilla

Place 2 tablespoons of the chorizo and potato mixture onto the warmed tortilla and roll tightly to form a cigar.

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Tortilla

Chorizo

Potato

Roll

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.

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Tortilla

Cooking Oil

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Frying Pan

Cut in half and transfer to a serving platter. Top with some lettuce, drizzle with Mexican crema and crumbled queso fresco.

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Mexican Crema