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Cinco de Mayo Recipes
Flautas de Desayuno
By Veronica
INGREDIENTS
1 pkg. chorizo Mexicano
2 very large baking potatoes, peeled, grated, and then rinsed
twice to remove the starch
oil for frying and dipping corn tortillas, preferably corn oil
1 pkg (10 count) corn tortillas
PREPARATION
1. Warm some of the oil in a saucepan over medium-low heat.
2. Dip each corn tortilla and place on a
plate to soften.
3. Mean while, cook the entire package of
chorizo in a saucepan. When the chorizo is almost done, turn
the heat down to low and keep warm in the pan.
4. dd the already peeled and grated potatoes
to the pan. Rinsing the potatoes twice to remove the starch
is a good idea, since it facilitates the filling step.
5. Cover the potato/chorizo mixture with
a tight fitting lid and cook until the potatoes are soft, stirring
occasionally over low heat. Remove from heat and set aside.
6. Pour more oil into the pan in which the
corn tortillas were dipped for frying.
7. Heat the oil over medium heat while the
flautas are filled.
8. Place about 1 Tablespoon of filling onto
one end of the tortilla.
9. Roll the tortilla up and place in hot
oil to fry, turning only twice.
10. The flauta is done when it is stiff
all around. Remove carefully with tongs. Place on paper towels
to drain.
11. Repeat this procedure with all the tortillas.
12. Hope you enjoy them with Mexican hot
chocolate.
