Easy Potato and Chorizo Flautas
- 2 tablespoons canola oil plus more for frying
- 1/4 cup onion finely chopped
- 1 1/2 Russet potatoes peeled and cubed
- 6 ounces raw pork chorizo
- salt and freshly ground black pepper to taste
- 10 corn tortillas
- iceberg lettuce shredded
- Mexican crema
- Queso cotija
- salsa verde
Popular in Mexico, flautas can be filled with cheese, chicken, beef, potato, or whatever combination you like! These potato and chorizo flautas combine one of my favorite flavor combinations. I topped them with lettuce, Mexican crema, salsa verde, and queso cotija, a salty white cheese that's perfect for garnishing. Put it all together and you've got a delicious plate of rich flavors and textures.... all in about 40 minutes.
A flauta is basically a small rolled up taco that's fried until crispy. Its long, narrow shape gives it its name: flauta, or "flute," although they're also known as taquitos or tacos dorados ("golden tacos").
Be sure to serve them fresh for maximum crunchiness!