Chorizo And Potato Flautas Recipes

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CHORIZO AND POTATO MINI FLAUTAS



Chorizo and Potato Mini Flautas image

Provided by Marcela Valladolid

Categories     appetizer

Time 45m

Yield 12 to 14 servings

Number Of Ingredients 9

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

Steps:

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

MASHED POTATO AND POBLANO FLAUTAS



Mashed Potato and Poblano Flautas image

Mashed potato and poblano vegetarian flautas.

Provided by Taylerand20

Categories     World Cuisine Recipes     Latin American     Mexican     Main Dishes

Time 1h35m

Yield 4

Number Of Ingredients 11

2 medium russet potatoes, scrubbed
nonstick cooking spray
1 teaspoon vegetable oil
1 small poblano pepper, diced
½ medium onion, diced
3 cloves garlic, minced
1 teaspoon whole cumin seeds
1 teaspoon salt
½ teaspoon freshly ground black pepper
1 tablespoon unsweetened almond milk
12 (6 inch) corn tortillas, warmed

Steps:

  • Preheat an oven to 450 degrees F (230 degrees C). Prick potatoes several times with a fork and place onto a baking sheet.
  • Bake in the preheated oven until potatoes are easily pierced with a fork, 50 minutes to 1 hour. Remove potatoes from the oven and allow to cool, about 5 minutes. Reduce oven temperature to 425 degrees F (220 degrees C).
  • Peel away and discard potato skins. Transfer potato flesh to a large bowl.
  • Lightly spray a nonstick baking sheet with cooking spray.
  • Heat vegetable oil in a large skillet over medium-high heat. Saute poblano and onion until the onion is translucent, 4 to 5 minutes. Add garlic, cumin seeds, salt, and pepper; saute for 4 more minutes. Remove from the heat.
  • Add onion mixture to the cooked potato. Add almond milk and mash well. Some visible chunks are fine.
  • Place 2 tablespoons of potato filling in a tortilla and roll it up tightly. Place flauta on the prepared baking sheet. Repeat with remaining filling and tortillas. Lightly spray the flautas with cooking spray.
  • Bake in the preheated oven until the edges of the tortillas are brown and crispy, 10 to 12 minutes, turning the pan halfway through for even cooking.

Nutrition Facts : Calories 276.8 calories, Carbohydrate 56.4 g, Fat 3.7 g, Fiber 8 g, Protein 7.2 g, SaturatedFat 0.6 g, Sodium 628.4 mg, Sugar 2.4 g

POTATO AND CHORIZO CASSEROLE



Potato and Chorizo Casserole image

I love the smoky flavor chorizo gives this dish, but I've also made it with Italian sausage and substituted an Italian blend cheese for the Mexican cheese. Or you can use cream of mushroom soup and fresh mushrooms for a vegetarian option. -Ana Beteta, Aberdeen, Maryland

Provided by Taste of Home

Categories     Dinner

Time 1h5m

Yield 12 servings.

Number Of Ingredients 11

8 ounces fresh chorizo or bulk spicy pork sausage
1 package (32 ounces) frozen cubed hash brown potatoes, thawed
1 can (10-1/2 ounces) condensed cream of chicken soup, undiluted
2 cups shredded Mexican cheese blend
1 package (8 ounces) cream cheese, cubed
1 medium onion, chopped
1 small sweet red pepper, chopped
1 small green pepper, chopped
1/2 teaspoon crushed red pepper flakes
3/4 cup panko bread crumbs
Chopped fresh parsley and cilantro

Steps:

  • Preheat oven to 375°. In a small skillet, cook chorizo over medium heat until cooked through, breaking into crumbles, 5-7 minutes; drain. Transfer to a large bowl. Stir in the hash browns, soup, cheeses, onion, peppers and pepper flakes. Transfer to a greased 13x9-in. baking dish. Sprinkle with panko., Bake, uncovered, until golden brown and bubbly, 40-45 minutes. Sprinkle with parsley and cilantro before serving.

Nutrition Facts : Calories 316 calories, Fat 20g fat (9g saturated fat), Cholesterol 54mg cholesterol, Sodium 611mg sodium, Carbohydrate 22g carbohydrate (3g sugars, Fiber 2g fiber), Protein 12g protein.

BEEF, CHORIZO, AND CHILE FLAUTAS



Beef, Chorizo, and Chile Flautas image

Seasoned beef, Anaheim chiles, and cheese rolled up in a crispy tortilla. Killer game day food. Traditionally pan-fried, which is very simple to do as well, but they just came out too perfect in the old air fryer.

Provided by Brian Genest

Time 3h15m

Yield 12

Number Of Ingredients 16

7 peppers Anaheim chile peppers
2 pounds ground chuck
⅓ pound bulk chorizo sausage
¼ cup canola oil, or as needed
2 ½ (12 fluid ounce) cans or bottles light beer
¾ cup salsa
2 tablespoons ground ancho chile powder
2 tablespoons garlic powder
1 tablespoon ground cumin
1 tablespoon onion powder
1 tablespoon sea salt
1 teaspoon dried marjoram
½ teaspoon ground black pepper
¼ teaspoon cayenne pepper
24 (8 inch) flour tortillas
2 cups shredded Colby-Jack cheese

Steps:

  • Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with aluminum foil. Place peppers, cut-sides down, onto the prepared baking sheet.
  • Roast peppers in the preheated oven until the skins are brown and crispy, about 15 minutes. Place blackened peppers into a bowl and cover tightly with plastic wrap. Allow peppers to steam as they cool, about 20 minutes. Remove and discard skins. Dice flesh and set aside.
  • Combine ground chuck and chorizo in a bowl, kneading together as evenly as possible.
  • Heat 1 tablespoon oil in a pot over medium heat. Add meat and cook and stir until browned and crumbly, about 10 minutes. Strain out 90% of the grease.
  • Stir beer, salsa, chile powder, garlic powder, cumin, onion powder, salt, marjoram, black pepper, and cayenne into the meat. Stir in 1/2 of the diced chile peppers. Crank up the heat and bring to a boil. Reduce heat to low and simmer until most of the liquid has disappeared, about 2 hours; don't let all the liquid evaporate or you'll have dry meat.
  • Brush one side of a tortilla with some of the remaining canola oil. On the dry side, about 1/2 inch from one side of the tortilla, spoon a line of beef and chorizo, sprinkle with Colby-Jack cheese, and top with some diced chile peppers. Roll the loaded side over multiple times until the tortilla is in a tight roll. Make sure it is tight by tucking the first rotation up under the meat. Set rolled tortilla seam-side down on the wire rack of an air fryer. Repeat with remaining tortillas.
  • Preheat an air fryer to 375 degrees F (190 degrees C) according to manufacturer's instructions.
  • Fry in the preheated air fryer for 6 minutes. Serve immediately.

Nutrition Facts : Calories 685.1 calories, Carbohydrate 63.1 g, Cholesterol 77.9 mg, Fat 32.1 g, Fiber 4.2 g, Protein 30.3 g, SaturatedFat 12.2 g, Sodium 1512.3 mg, Sugar 2.4 g

PATATAS BRAVAS WITH CHORIZO



Patatas bravas with chorizo image

Bring a Spanish flavour to the table with this intense, smoky starter. Just add crusty bread to serve

Provided by Good Food team

Categories     Dinner, Starter

Time 50m

Yield Serves 6 as an appetiser

Number Of Ingredients 9

1 tbsp olive oil
1 onion , chopped
2 garlic cloves , sliced
1 red chilli , chopped
pinch cayenne pepper
pinch smoked paprika
400g can chopped tomato
1kg new potatoes , halved or quartered
250g small cooking chorizo

Steps:

  • Heat a little oil in a pan, fry the onion, garlic and chilli until the onion softens, add the cayenne and paprika and stir. Add the tomatoes and bring to a simmer, then cook the whole mixture down for about 20 mins until you have a thick paste. Season well and, if you prefer a smooth sauce, blitz it with a hand blender.
  • Meanwhile, steam the potatoes for 10 mins and put the chorizo in a frying pan to slowly cook and release some of its oil. Tip off the excess red oil and add 1 tbsp olive oil. Add the potatoes and fry everything together, turning the heat up as you go so both the potatoes and chorizo brown in patches. Tip into a bowl. Season the sauce - if it isn't hot enough add a few more pinches of cayenne. Spoon the sauce over the potatoes and chorizo to serve.

Nutrition Facts : Calories 342 calories, Fat 19 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 32 grams carbohydrates, Sugar 6 grams sugar, Fiber 3 grams fiber, Protein 12 grams protein, Sodium 1.91 milligram of sodium

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