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!
- In a large heavy saucepan, heat the oil over medium-high heat. Sauté the onions and potato until translucent, about 2 minutes. Add the chorizo and sauté until fully cooked, crisp and browned, about 10 minutes. Transfer the potatoes and the chorizo filling to a medium mixing bowl and allow to cool.
- Heat the tortillas, about 10 seconds per side, until just soft and pliable. Place 2 tablespoons of the chorizo and potato mixture on the warmed tortilla and roll tightly. Use toothpicks to hold the flautas in place while frying.
- In a separate heavy sauté pan, heat enough oil to cover 1 inch of the pan. When the oil is hot, gently place a rolled tortilla in the oil. Fry on all sides until golden in color, about 4 minutes. Continue working in batches until done with all 10 flautas.
- Transfer to a serving platter. Top with lettuce, drizzle with Mexican crema and crumbled queso cotija. Serve with homemade or store-bought salsa.