| Level: | Easy |
| Total: | 40 min |
| Prep: | 10 min |
| Cook: | 30 min |
| Yield: | 4 to 6 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
Instructions
- 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.
Reviews
yummy and thanks
Great recipe;given absence of chorizo used spicy pepperoni and results were a smash.
My hubby and I tore them up!!!!
I absolutely LOVED IT!!! I’m always trying out new recipes on my family and they thought it was amazing as well. It is so easy to make… my child even helped! It was delicious!
Very good recipe! I added some jalepenos and onions to this then, I made a chile then poured it over the top of the flautas it was amazingling delicious, this is a recipe that I will keep making.
Loved these! When making the potato-chorizo mixture I doubled the recipe and served it as a side at breakfast. The next day I used the leftover potatoes to make this recipe, served with some La Victoria Salsa Ranchera; I couldn’t believe how good this was!
It was delish!
So good and so simple. I thought you would need enough oil for a deep fry to make rolled tacos but a shallow fry worked perfectly. I was so amazed how delicious and simple these were I’ll start making other variations say using left over pot roast.
Yummy!
Super easy to make and very tasty.