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Flautas de Desayuno
a.k.a. Morning Flautas
Contributed by a viewer. Thanks Veronica!
"My name is Veronica and I would like to share my favorite Tex-Mex breakfast. I live in Texas, where chorizo Mexicano and corn tortillas are
plentiful, so there is no problem with availability. This is something I call "Flautas de Desayuno", although I have been known
to call them simply morning flautas. They are a life saver for eating on the run, or for a portable breakfast item, or anytime!"
Ingredients:
 | Warm some of the oil in a saucepan over medium-low heat. |
| Dip each corn tortilla and place on a plate to soften. |
| 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. |
| Add 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. |
| 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. |
| Pour more oil into the pan in which the corn tortillas were dipped for frying. |
| Heat the oil over medium heat while the flautas are filled. |
| Place about 1 Tablespoon of filling onto one end of the tortilla. |
| Roll the tortilla up and place in hot oil to fry, turning only twice. |
| The flauta is done when it is stiff all around. Remove carefully with tongs. Place on
paper towels to drain. |
| Repeat this procedure with all the tortillas.
Hope you enjoy them with Mexican hot chocolate.
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