Ingredients

• 2 tablespoons vegetable oil, plus more for frying the tortillas
• 1 1/2 cups peeled and finely chopped russet potatoes (about 1 russet potato)
• 1/4 cup finely chopped onions
• 6 ounces raw pork chorizo, removed from casing
• 10 corn tortillas
• 1 head iceberg lettuce, shredded, for serving
• Crumbled queso fresco, for serving
• Mexican crema, for serving
• Store-bought salsa, for serving

Instructions

1. Watch how to make this recipe.
2. Special equipment: 10 toothpicks
3. In a large, heavy saute pan, heat the oil on medium-high heat. Saute the potatoes and onions until translucent, about 2 minutes. Add the chorizo and cook until crisp, browned and fully cooked, about 10 minutes. Transfer to a medium mixing bowl and let cool.
4. Heat the tortillas directly on a gas burner just until they are soft and pliable, about 10 seconds per side. Place 2 tablespoons of the chorizo and potato mixture on each and roll to from a rolled taco. Stick each roll with a toothpick to hold.
5. In a separate heavy saute pan, heat enough oil for frying the tacos. When the oil it hot, add the rolled tacos in batches and fry on all sides until golden, about 4 minutes.
6. Cut the flautas in half and serve on a large platter topped with lettuce and crumbled queso fresco. Drizzle with Mexican crema and serve with salsa.