Saturday, November 28, 2009


Flautas are Mexican rolled, deep-fried tacos and they are beyond delicious! They can be made with various fillings and one of the classical is potato and chorizo.

Mexican chorizo is a raw pork sausage that is spiced with dried chilies, cumin, paprika and as it is hard to find it here in Munich, I made flautas with Spanish chorizo. They can also be made with wheat tortillas.

As I mentioned flautas are traditionally deep-fried until very crispy but I refuse to deep-fry corn tortillas, they are perfect as they are. Instead I use my cast iron pan and just couple of spoons of fat....über delicious!

serves 2
80 gr chorizo
about 2 dl waxy potatoes, cut in small cubes (0,5 cm)
salt and pepper
pinch of cayenne pepper
8 corn tortillas, about 11 cm in diameter and warm (when cold they break)
3 tbsp clarified butter, or fat you prefer for pan frying the flautas
3 tbsp crème fraîche (or sour cream) mixed with 1-2 tbsp milk
salad, thinly slices

Cook potatoes in water until done and drain. Cut the chorizo in small cubes as well and cook in a dry pan just until fragrant, 2 minutes. Add cooked potato, season and mix well. The potatoes should partially fell a part and get very well mixed with chorizo, they should not turn into mash.

Put some filling on one end of tortilla and roll, set aside with the seam down. Heat the cast iron pan, add clarified butter and let melt. Put the flautas in the pan, seam down, and cook turning until the tortilla gets some colour and crisp.
Put on a plate, top with sliced salad and drizzle the crème fraîche over.

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