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! This classic dish is a essentially rolled taco that's fried until crispy. 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.
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.