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:

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

Instructions:

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.