Chorizo and Potato Mini Flautas

• 2 tablespoons vegetable oil, plus more for frying the tortillas
• 1 1/2 cups peeled and finely chopped russet potatoes (about 1 russet potato)
• 1/4 cup finely chopped onions
• 6 ounces raw pork chorizo, removed from casing
• 10 corn tortillas
• 1 head iceberg lettuce, shredded, for serving
• Crumbled queso fresco, for serving
• Mexican crema, for serving
• Store-bought salsa, for serving

1. Special equipment: 10 toothpicks
2. In a large, heavy saute pan, heat the oil on medium-high heat.
3. Saute the potatoes and onions until translucent, about 2 minutes.
4. Add the chorizo and cook until crisp, browned and fully cooked, about 10 minutes.
5. Transfer to a medium mixing bowl and let cool.
6. Heat the tortillas directly on a gas burner just until they are soft and pliable, about 10 seconds per side.
7. Place 2 tablespoons of the chorizo and potato mixture on each and roll to from a rolled taco.
8. Stick each roll with a toothpick to hold.
9. In a separate heavy saute pan, heat enough oil for frying the tacos.
10. When the oil it hot, add the rolled tacos in batches and fry on all sides until golden, about 4 minutes.
11. Cut the flautas in half and serve on a large platter topped with lettuce and crumbled queso fresco.
12. Drizzle with Mexican crema and serve with salsa.

vegetable oil, russet potatoes, onions, pork chorizo, corn tortillas, queso fresco, crema, salsa

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