Mini Flautas with Potatoes and Chorizo
Votes: 1
Time: 45 min.
Complexity: easily
Servings: 14
Complexity: easily
Servings: 14
Nutritional value per serving:
Calories 124, total fat 6 G., saturated fats 2 G., proteins 5 G., carbohydrates 13 G., fiber 2 G., cholesterol 13 mg, sodium 391 mg, sugar 2 G.
Calories 124, total fat 6 G., saturated fats 2 G., proteins 5 G., carbohydrates 13 G., fiber 2 G., cholesterol 13 mg, sodium 391 mg, sugar 2 G.
Flautas (or taquitos) are Mexican tortilla tubes filled with meat, fried until crispy, and served with a variety of toppings. Make mini flautas filled with Mexican chorizo and potatoes and serve as an appetizer or main course with sour cream, iceberg lettuce, and salsa.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 2 tbsp vegetable oil + extra for tortillas
- 1.5 cups peeled and finely chopped potatoes
- 1/4 cup finely chopped onion
- 170g raw Mexican chorizo sausage, casings removed
- 10 corn tortillas
- 1 head iceberg lettuce, shredded, for serving
- Crumbled queso fresco for serving
- Mexican sour cream for serving
- Salsa for serving
- Special equipment: 10 toothpicks
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Cooking the dish according to the recipe:
- Heat oil in a large, heavy-bottomed skillet over medium-high heat. Fry the potatoes and onion for about 2 minutes. Add the chorizo and cook until cooked through, about 10 minutes. Transfer to a medium bowl and let cool.
- Grill the tortillas directly over a gas burner until soft and pliable, about 10 seconds per side. Top each with 2 tablespoons of the chorizo-potato mixture and roll into a tube. Secure with toothpicks.
- In a separate heavy-bottomed skillet, heat enough oil for frying the taquitos. Once the oil is hot, add the rolled tacos in batches and fry on all sides until golden brown, about 4 minutes.
- Cut the flautas in half and serve on a large platter, topped with lettuce and queso fresco. Drizzle with sour cream and serve with salsa.
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