Chorizo and Potato Flautas Recipe

Name: Chorizo and Potato Flautas
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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

1
In a large heavy saute pan, heat the oil on medium high heat.
2
Saute the onions and potato until translucent, about 2 minutes.
3
Add the chorizo and saute until fully cooked, crisp and browned, about 10 minutes.
4
Using a slotted spoon, transfer the potatoes and the chorizo to a medium mixing bowl and allow to cool.
5
Heat the tortillas directly on the gas burner, about 10 seconds per side, until just soft and pliable.
6
Place 2 tablespoons of the chorizo and potato mixture onto the warmed tortilla and roll tightly to form a cigar.
7
In a separate heavy saute pan, heat enough oil to come 1-inch up the sides of a pan.
8
When oil is hot, gently place a rolled tortilla in to fry.
9
Fry on all sides until golden in color, about 4 minutes.
10
Continue working in batches until done with all 10 tortillas.
11
Cut in half and transfer to a serving platter.
12
Top with some lettuce, drizzle with Mexican crema and crumbled queso fresco.
13
Serve with any store-bought red salsa.

419

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 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, and more.

Yes, Chorizo and Potato Flautas falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Chorizo and Potato Flautas

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