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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!"
- 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
- 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.