PooLovesBoo Chorizo & Potato Flautas
This take on the classic Mexican dish (whose name is a reference to its flute-like shape) features flour tortillas stuffed with chorizo, bell pepper, and melty cheese, then tightly rolled and lightly pan fried on all sides for satisfying crunch. You'll serve the flautas with a zesty sour cream dipping sauce and a side of roasted zucchini topped with crunchy peanuts and pickled peppers. Today I am cooking at home and making crispy flautas with chorizo, potato, and cheese. This is another easy recipe that is budget-friendly. The toppings are. Heat a ¼" of oil in another non-stick pan. After the oil is heated, using tongs, place 2-3 sets of 2 flautas side-by-side in the oil. Let the flautas cook for approximately 5 minutes. Turn each set of flautas over to cook on the opposite side. Again, let cook for approximately 5 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. Bring to a boil. Boil until fork tender. 8-10 minutes. Discard the water. Add salt and pepper to the potatoes. Using a potato masher, mash until smooth. Warm up the tortillas in the microwave. 30 seconds on high. Add 2 tablespoons of the mashed potatoes to the side of a tortilla. Heat up for about 30 seconds on each side. Place tortilla on a cutting board and add 1 spoonful of carrot-potato filling and roll up to form a flauta or taquito. Repeat step 8 until all flautas have been made. Brush lightly with oil and place in air fryer at 390 F for 7-10 minutes until golden crispy. Add the chorizo and saute until fully cooked, crisp and browned, about 10 minutes. Using a slotted spoon, transfer the potatoes and the chorizo to a medium mixing bowl and allow to cool. Heat the. Bring to a boil and then lower to a simmer uncovered for 2 hours until meat is tender. Remove beef from the pot, shred it and then toss it with the 2 tablespoons pan juices, the lime juice, then taste and adjust seasonings. Wrap the tortillas in foil, and heat in a 350° F oven for 10 minutes or until soft. Take each warmed tortilla and place 2. Become a Member. Home; Chef Jill; Recipes; Classes; Videos; Merch; Contact; My Account Lay a tortilla on a work surface. Spoon about 2 tablespoons of the bean mixture in a dollop onto the bottom half of the tortilla. Be careful not to use too much! Tightly roll the tortilla from the bottom (the filling will spread out and hold the tortilla together). Place the flauta seam-side down on the baking sheet. Add Cacique Queso Fresco to chorizo mixture, (reserve some for garnish) and combine. To Assemble: Cover tortillas with a damp paper towel and microwave for 30 seconds to make more pliable and divide the filling evenly to fill tortillas. Roll flauta up tightly. To Cook: Lightly spray air fryer basket with oil. Add 6 flautas seam side down (more. How to Make Flautas. Step 1: Start by preparing the shredded chicken. Place the chicken thighs, garlic, onion, bay leaf, and salt into a large pot or Dutch oven. Place enough water into the pot to cover the ingredients, bring it to a boil, cover and simmer for 10-12 minutes or until the chicken is fully cooked through. Instructions. Prepare the mashed potatoes. Fill each tortilla with mashed potatoes, roll up, and insert a toothpick to keep them together. Fry in oil (I use coconut oil for this) Remove, pat dry, and put on a plate. Top with chopped lettuce, pico de gallo, salsa verde, queso fresco, and Mexican crema. Preheat the oven to 375° F. Prepare a cookie sheet by lining with parchment paper. Set aside. In a skillet pan, over medium-high heat, cook and crumble the ground beef until no longer pink. Drain any excess grease from the pan. Add the taco seasoning, brown sugar, cream cheese, sour cream, and salsa. To make shredded chicken flautas: Place the chicken, garlic, onion, salt, and water in a pot and simmer covered for about 30 minutes, or until tender. Let it cool and shred the chicken. Season with garlic powder garlic and onion powder, salt & pepper. With this chicken mixture fill your flautas. Wipe out the pot, then add the butter and melt it over low heat. Add the garlic, and while stirring, cook until fragrant and softened for about 30 seconds. Turn off the heat. Return the potatoes to the pot, and with a masher, mash the potatoes until smooth. Pour in the milk and stir until well blended and creamy.
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