Chorizo and Potato Flautas

• 2 tablespoons vegetable oil, plus more for frying
• 1/4 cup finely chopped onion
• 1 1/2 russet potatoes, peeled and finely chopped
• 6 ounces raw pork chorizo
• Kosher salt and freshly ground black pepper
• 10 corn tortillas
• Iceberg lettuce, shredded
• Mexican crema
• Queso fresco
• Store-bought red salsa

1. In a large heavy saute pan, heat the oil on medium high heat.
2. Saute the onions and potato until translucent, about 2 minutes.
3. Add the chorizo and saute until fully cooked, crisp and browned, about 10 minutes.
4. Using a slotted spoon, transfer the potatoes and the chorizo to a medium mixing bowl and allow to cool.
5. Heat the tortillas directly on the gas burner, about 10 seconds per side, until just soft and pliable.
6. Place 2 tablespoons of the chorizo and potato mixture onto the warmed tortilla and roll tightly to form a cigar.
7. In a separate heavy saute pan, heat enough oil to come 1-inch up the sides of a pan.
8. When oil is hot, gently place a rolled tortilla in to fry.
9. Fry on all sides until golden in color, about 4 minutes.
10. Continue working in batches until done with all 10 tortillas.
11. Cut in half and transfer to a serving platter.
12. Top with some lettuce, drizzle with Mexican crema and crumbled queso fresco.
13. Serve with any store-bought red salsa.

vegetable oil, onion, potatoes, pork chorizo, kosher salt, corn tortillas, crema, queso fresco, red salsa

Taken from www.foodnetwork.com/recipes/marcela-valladolid/chorizo-and-potato-flautas-recipe.html (may not work)