Potato y Chorizo Flautas (V)
Chorizo and potato Flautas!
My take on Flautas! Flautas are rolled taquitos that can be filled with any sort of meat, and then typically fried then topped with guacamole, lettuce, salsa, and crumbled cheese. They are highly addictive and quickly disappear! My take is to bake them. As much as I love them fried, baking them provides the same crispy crunch and makes them healthier. For our topping options, there are so many, and is the cook's choice! Down below I’ve included various toppings for the flautas, my go-to is melted cheese, guacamole, salsa, and lettuce!
Serves 2-3
Prep time: 25 minutes
Cook time: 20 minutes
Total time: 45 minutes
INGREDIENT LIST:
3/4 C or 6oz Soy-Chorizo (or pork chorizo)
1.5 cups (300g) large russet potato, boiled till tender and roughly mashed
1/2 medium yellow onion, finely chopped
2 Garlic cloves
12-14 Corn tortillas
1 tsp Mexican oregano (italian works too!)
Sea Salt
3 Tbsp Cooking oil (your choice, avocado, vegetable, canola...)
EQUIPMENT:
Large Sheet Pan
Culinary brush
Medium Skillet
Cutting Board
*Optional toppings
Crumbled cotija cheese or parmesan
Thinly sliced radish
Melted cheddar cheese
Thinly chopped lettuce
Thinly chopped cabbage
Cilantro
Salsa
Prep and Assembly:
Soy-Chorizo and Potato Filling:
In a medium skillet, sauté over medium heat ½ onion, 1 minced garlic clove in 1 Tbsp of oil. When the onion has turned translucent, add 6oz of soy-chorizo (or regular chorizo) and 1 tsp of oregano. Sauté soy-chorizo for 3-4 minutes. Add in cooked potato, and mix soy-chorizo until blended. Turn off heat, taste the filling, and season with salt and pepper if needed. Set aside and allow to cool. (You don’t want to mash the potato too much, to where it becomes mush, but incorporate it enough to blend with the soy-chorizo and onion.)
Assembly of Flautas:
Preheat the oven to 425F.
Line a sheet pan with foil, or a reusable silicone mat. Place tortillas on a sheet tray, slightly overlapping, and brush oil over the tortillas. For a large sheet pan, I can typically get 8 tortillas, you may need 1-2 sheet pans depending on how many flautas you’d like to make.
Place tortillas in the oven for 2-3 minutes until the tortillas have softened.
Take the tortillas out of the oven and brush with oil.
Fill the tortillas with 2-3 TBSP of Soy-chorizo and potato filling. Roll the tortilla and filling into a tube, and place back onto the sheet pan, seam side down.
If you choose to fry the flautas, stick a toothpick in the flauta to make sure it does not open during frying. Fry in 2-3 inches of oil, heated to 375F for 4-5 minutes until golden brown.
Bake prepared flautas for 15-20 minutes until golden brown and crispy.
Serve alongside toppings and salsas, and enjoy! Provecho!
