CRISP ROLLED FLAUTAS WITH CHORIZO

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Crisp Rolled Flautas with Chorizo image

Number Of Ingredients 9

2 teaspoons vegetable oil, plus extra for frying tortillas
2 tablespoons finely chopped onions
1/4 pound fresh bulk chorizo sausage, or packaged, with casing removed
1 medium tomato, finely chopped
6 (6- to 7-inch) corn tortillas
1 cup very finely shredded cabbage
1 avocado (Hass variety preferred), thinly sliced
2 teaspoons fresh lime juice
1/2 cup sour cream

Steps:

  • 1. 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. 2. 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. 3. 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. From "1,000 Mexican Recipes." Copyright 2001 by Marge Poore. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Nutrition Facts : Nutritional Facts Serves

zepplin corr
zepplin_c18@hotmail.fr

I tried a different variation of this recipe where I used shredded chicken instead of chorizo. It was also very good. I think this recipe is versatile and can be adapted to different tastes and preferences.


Suneel Inayat
suneel.inayat50@gmail.com

I found that the recipe made quite a few flautas. I ended up having leftovers, which I didn't mind because they were just as good the next day. However, if you're cooking for a smaller group, you may want to halve the recipe.


Linda Carr
c@hotmail.com

These flautas are not only delicious, but they're also very visually appealing. The golden brown tortillas and melted cheese make them look so inviting. I love serving them to guests because they're sure to impress.


ISlam didn
islam.didn18@yahoo.com

Overall, I thought this recipe was pretty good. The flautas were crispy and the filling was flavorful. However, I found the recipe to be a bit time-consuming. I think there are easier ways to make flautas.


Ruvel Ahmed
ahmed.ruvel38@aol.com

The combination of chorizo and cheese in these flautas is amazing. The chorizo gives them a nice kick of heat and the cheese is gooey and melted. I love the crispy texture of the tortillas too.


Tuga Sam
stuga@gmail.com

I made a few modifications to this recipe to make it healthier. I used whole-wheat tortillas and low-fat cheese. I also added some chopped vegetables to the filling for extra nutrition.


Sarker Prodip
sarkerp94@gmail.com

These flautas are perfect for parties or potlucks. They're easy to make ahead of time and can be served hot or cold. I always get rave reviews when I bring them to gatherings.


Chrhg Gi44ej
chrhg-gi44ej32@gmail.com

I'm a beginner in the kitchen and these flautas were a great recipe to start with. They were easy to follow and the results were impressive. My family loved them!


Lola Mccash
mccash-l44@yahoo.com

I've made these flautas several times and they're always a crowd-pleaser. The crispy tortillas and flavorful filling are a perfect combination. I like to experiment with different types of fillings, such as shredded chicken or beef.


Emeka kings
k_e56@yahoo.com

These flautas were a delicious and easy-to-make meal. The chorizo added a nice smoky flavor and the cheese was gooey and melted perfectly. I served them with sour cream, guacamole, and salsa and they were a hit with my family.