Crisp Rolled Flautas with Chorizo
Flautas con ChorizoA good-quality bulk chorizo makes all the difference for these long flautas. You can also make your own chorizo (Mexican Pork Sausage). Freeze what you don't need right away.
Ingrediënten
Makes 6 flautas
- 2 teaspoons vegetable oil plus extra for frying tortillas
- 2 tablespoons finely chopped onion
- ¼ pound fresh bulk chorizo or packaged, with casing removed
- 1 medium tomato finely chopped
- 6 corn tortillas
- 1 cup very finely shredded cabbage
- 1 avocado Hass variety preferred, thinly sliced
- 2 teaspoons fresh lime juice
- ½ cup sour cream
Instructies
- In a medium skillet, heat 2 teaspoons of oil and cook the onion, stirring, until softened, 3 to 4 minutes.
- Add the chorizo, breaking it into small pieces, until completely cooked, about 4 minutes.
- Stir in the tomato and set the pan aside off heat.
- In a large skillet, heat about 1⁄4-inch of oil until it shimmers.
- Dip the tortillas in the hot oil, 1 at a time, until soft and limp, about 3 seconds.
- Drain on paper towels.
- Lay 1 tortilla on a working surface and put about 2 tablespoons of the chorizo filling across the lower third of the tortilla.
- Roll tightly and secure with a toothpick.
- Lay seam side down on a plate and repeat with all the tortillas.
- Add extra oil to the skillet, if needed, and reheat until hot.
- Fry the flautas 2 or 3 at a time until crisp and golden brown.
- Drain on paper towels and remove the toothpicks.
- Make a bed of shredded cabbage on a plate.
- Lay the warm flautas on top.
- Arrange the sliced avocado around the flautas and sprinkle them with lime juice.
- Drizzle sour cream over the flautas.
- Serve at once.
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