CHORIZO AND POTATO FLAUTAS
Provided by Marcela Valladolid
Categories appetizer
Time 40m
Yield 4 to 6 servings
Number Of Ingredients 10
Steps:
- 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.
MINI CHORIZO, PEA & POTATO FRITTATAS
Heading to the park for a picnic with the family? Kids and adults will love these mini frittatas
Provided by Cassie Best
Categories Lunch, Picnic
Time 43m
Number Of Ingredients 6
Steps:
- Cook the potatoes in a small pan of boiling water for 10-15 mins until tender. Drain, then leave to steam-dry and cool.
- Heat the oven to 180C/160C fan/gas 4. Line a six-hole muffin tin with paper or silicone cases. Tip the eggs, chorizo, peas, parsley and some seasoning into a large bowl. Slice the cooled potatoes into rounds that are the thickness of a £1 coin, and add these to the bowl. Mix gently.
- Spoon the mixture into the cases, ensuring each has some of the potato, chorizo and peas. Sprinkle the cheese on top and bake for 15-20 mins until golden and set in the middle. Check the frittatas are set by shaking the tin gently - there should be no wobble. Leave to cool slightly and eat warm, or cool completely and chill for up to 24 hrs.
Nutrition Facts : Calories 172 calories, Fat 11 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 5 grams carbohydrates, Sugar 1 grams sugar, Fiber 1 grams fiber, Protein 12 grams protein, Sodium 0.7 milligram of sodium
BEEF, CHORIZO, AND CHILE FLAUTAS
Seasoned beef, Anaheim chiles, and cheese rolled up in a crispy tortilla. Killer game day food. Traditionally pan-fried, which is very simple to do as well, but they just came out too perfect in the old air fryer.
Provided by Brian Genest
Time 3h15m
Yield 12
Number Of Ingredients 16
Steps:
- Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with aluminum foil. Place peppers, cut-sides down, onto the prepared baking sheet.
- Roast peppers in the preheated oven until the skins are brown and crispy, about 15 minutes. Place blackened peppers into a bowl and cover tightly with plastic wrap. Allow peppers to steam as they cool, about 20 minutes. Remove and discard skins. Dice flesh and set aside.
- Combine ground chuck and chorizo in a bowl, kneading together as evenly as possible.
- Heat 1 tablespoon oil in a pot over medium heat. Add meat and cook and stir until browned and crumbly, about 10 minutes. Strain out 90% of the grease.
- Stir beer, salsa, chile powder, garlic powder, cumin, onion powder, salt, marjoram, black pepper, and cayenne into the meat. Stir in 1/2 of the diced chile peppers. Crank up the heat and bring to a boil. Reduce heat to low and simmer until most of the liquid has disappeared, about 2 hours; don't let all the liquid evaporate or you'll have dry meat.
- Brush one side of a tortilla with some of the remaining canola oil. On the dry side, about 1/2 inch from one side of the tortilla, spoon a line of beef and chorizo, sprinkle with Colby-Jack cheese, and top with some diced chile peppers. Roll the loaded side over multiple times until the tortilla is in a tight roll. Make sure it is tight by tucking the first rotation up under the meat. Set rolled tortilla seam-side down on the wire rack of an air fryer. Repeat with remaining tortillas.
- Preheat an air fryer to 375 degrees F (190 degrees C) according to manufacturer's instructions.
- Fry in the preheated air fryer for 6 minutes. Serve immediately.
Nutrition Facts : Calories 685.1 calories, Carbohydrate 63.1 g, Cholesterol 77.9 mg, Fat 32.1 g, Fiber 4.2 g, Protein 30.3 g, SaturatedFat 12.2 g, Sodium 1512.3 mg, Sugar 2.4 g
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