Best Chorizo And Potato Flautas Recipes

Chorizo and Potato Flautas image

Provided by Marcela Valladolid

Time 40m

Yield 4 to 6 servings

Number Of Ingredients 10

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

Steps:

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.

Chorizo and Potato Mini Flautas image

Provided by Marcela Valladolid

Categories appetizer

Time 45m

Yield 12 to 14 servings

Number Of Ingredients 9

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

Steps:

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.