Chorizo And Potato Flautas Recipes

POTATO AND CHORIZO TORTILLA

Steps:

• Heat the oven to 375 degrees F.
• Pour 3 tablespoons olive oil into a 12-inch non stick, ovenproof skillet over medium-high heat. Add the chorizo and fry for 5 minutes; add the potato and onion and fry until the onions start to soften, about 5 minutes. Reduce the heat and cover the skillet; cook until the potatoes are tender, about 10 minutes. Remove the cover, raise the heat, and cook until the potatoes are brown and crispy, about another 5 minutes. Meanwhile break the eggs into a large bowl, add the milk, season with salt and pepper, and whisk until frothy. Pour the egg mixture into the pan, shaking the pan to distribute the eggs evenly. Put the pan into the oven and cook until puffy and set, about 12 to 15 minutes. Turn out onto a cutting board and let it cool to room temperature. Toss the baby greens with the remaining oil and lemon juice; season with salt and pepper. Place the greens on top of the tortilla, cut it into thin wedges, and serve.

CHORIZO AND POTATO MINI FLAUTAS

Steps:

• 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.