| Level: | Intermediate |
| Total: | 45 min |
| Active: | 40 min |
| Yield: | 12 to 14 servings |
| Level: | Intermediate |
| Total: | 45 min |
| Active: | 40 min |
| Yield: | 12 to 14 servings |
Ingredients
- 2 tablespoons vegetable oil, plus more for frying the tortillas
- 1 1/2 cups peeled and finely chopped russet potatoes (about 1 russet potato)
- 1/4 cup finely chopped onions
- 6 ounces raw pork chorizo, removed from casing
- 10 corn tortillas
- 1 head iceberg lettuce, shredded, for serving
- Crumbled queso fresco, for serving
- Mexican crema, for serving
- Store-bought salsa, for serving
Instructions
- In a large, heavy saute pan, heat the oil on medium-high heat. Saute the potatoes and onions until translucent, about 2 minutes. Add the chorizo and cook until crisp, browned and fully cooked, about 10 minutes. Transfer to a medium mixing bowl and let cool.
- Heat the tortillas directly on a gas burner just until they are soft and pliable, about 10 seconds per side. Place 2 tablespoons of the chorizo and potato mixture on each and roll to from a rolled taco. Stick each roll with a toothpick to hold.
- In a separate heavy saute pan, heat enough oil for frying the tacos. When the oil it hot, add the rolled tacos in batches and fry on all sides until golden, about 4 minutes.
- Cut the flautas in half and serve on a large platter topped with lettuce and crumbled queso fresco. Drizzle with Mexican crema and serve with salsa.
Nutrition Facts
| Serving Size | 1 of 14 servings |
| Calories | 124 |
| Total Fat | 6 g |
| Saturated Fat | 2 g |
| Carbohydrates | 13 g |
| Dietary Fiber | 2 g |
| Sugar | 2 g |
| Protein | 5 g |
| Cholesterol | 13 mg |
| Sodium | 391 mg |
| Serving Size | 1 of 14 servings |
| Calories | 124 |
| Total Fat | 6 g |
| Saturated Fat | 2 g |
| Carbohydrates | 13 g |
| Dietary Fiber | 2 g |
| Sugar | 2 g |
| Protein | 5 g |
| Cholesterol | 13 mg |
| Sodium | 391 mg |
Reviews
My hubby loved them they were so easy to make I will definitely make them agin
Very good. We made these for a lunch today, followed recipe exactly. Love the hint about heating the tortillas on the burners. It does add so much to the flauta. We thought it could use a little more spice and salt but it could have been our chorizo. We ended up making a 2nd batch and added a little garlic salt and some cumin….and some cheese. Either way they were very good. Messy to make but will make again.