How to Make Chorizo Flautas
This Instructable is tailored for those with a desire to learn a little more about Mexican cuisine. This dish in particular is very simple and is a good gateway to the Mexican kitchen. It’s one of my personal favorites as it is particularly quick, but delicious none the less. It should take a total ~45 minutes and cost ~$6 for the essentials. My goal was to make these instructions easy enough for someone with basic kitchen skills.
First, a bit of information on the dish you are about to prepare:
Chorizo is what I like to call, "Mexican Sausage", made of ground pork, or beef, seasoned in delicious spices.
A flauta, in literal translation, is a "flute", but in the food sense is a tortilla rolled up in the shape of a flute.
Put the two together,and chorizo flautas are born!
First, a bit of information on the dish you are about to prepare:
Chorizo is what I like to call, "Mexican Sausage", made of ground pork, or beef, seasoned in delicious spices.
A flauta, in literal translation, is a "flute", but in the food sense is a tortilla rolled up in the shape of a flute.
Put the two together,and chorizo flautas are born!
Ingredients
The Ingredients that one will need to complete this dish are:
o 1 Chorizo Link
o 1 Pack of Corn Tortillas
o Toothpicks
o Vegetable Oil
o Optional Toppings
o Sour Cream
o Shredded lettuce
o Salsa
Note: One chorizo link makes about 10-12 flautas.
o 1 Chorizo Link
o 1 Pack of Corn Tortillas
o Toothpicks
o Vegetable Oil
o Optional Toppings
o Sour Cream
o Shredded lettuce
o Salsa
Note: One chorizo link makes about 10-12 flautas.
Purchasing Your Ingredients
When purchasing your ingredients the two main mexican ingredients to keep in mind are 1) the chorizo and 2) the tortillas.
There are four different types of chorizo, pork and beef, as well as, spicy and mild. When it comes to how the different types are cooked, it is all the same. Thus, choose whichever you prefer.
The specific type of tortillas we will use are corn tortillas, NOT flour tortillas.
Note: Flour tortillas are significantly lighter in color.
There are four different types of chorizo, pork and beef, as well as, spicy and mild. When it comes to how the different types are cooked, it is all the same. Thus, choose whichever you prefer.
The specific type of tortillas we will use are corn tortillas, NOT flour tortillas.
Note: Flour tortillas are significantly lighter in color.
Cooking the Chorizo
The first main step in making the flautas is to cook the chorizo.
Open the package by cutting down the middle between the two links.
Now take one chorizo-link and open it by slicing it open with a knife.
WARNING: When doing so, slice AWAY from your body.
Dump the chorizo directly onto a non-stick pan.
Cook the chorizo over medium heat.
As the chorizo begins to harden, gently smash the chorizo link so it crumbles. This will help the chorizo cook more evenly.
The total cooking time should be around 15 minutes.
Warning: The meat is quite oily, be aware of oil spattering.
When the chorizo is done it will look a significantly darker red than what you began with.
Note: A good sign that you have burned your chorizo, is that it is a dark almost charcoal red.
Once your chorizo is cooked, turn off the burner.
Open the package by cutting down the middle between the two links.
Now take one chorizo-link and open it by slicing it open with a knife.
WARNING: When doing so, slice AWAY from your body.
Dump the chorizo directly onto a non-stick pan.
Cook the chorizo over medium heat.
As the chorizo begins to harden, gently smash the chorizo link so it crumbles. This will help the chorizo cook more evenly.
The total cooking time should be around 15 minutes.
Warning: The meat is quite oily, be aware of oil spattering.
When the chorizo is done it will look a significantly darker red than what you began with.
Note: A good sign that you have burned your chorizo, is that it is a dark almost charcoal red.
Once your chorizo is cooked, turn off the burner.
Making the Flauta
Take your pack of tortillas (usually in a pack of 20) and microwave them for 1.5 minutes.
Take each individual tortilla and lay 1 tablespoon of chorizo in a narrow line across the tortilla.
Then roll your tortilla as shown.
Take a tooth pick and insert it through the rolled tortilla to keep it from unrolling.
Repeat the above three steps for another individual tortilla, adding it to the first rolled tortilla on the toothpick as shown.
Repeat this for as many flautas as desired.
Take each individual tortilla and lay 1 tablespoon of chorizo in a narrow line across the tortilla.
Then roll your tortilla as shown.
Take a tooth pick and insert it through the rolled tortilla to keep it from unrolling.
Repeat the above three steps for another individual tortilla, adding it to the first rolled tortilla on the toothpick as shown.
Repeat this for as many flautas as desired.
Frying the Flauta
Once your flautas are all prepared. 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.
Note: A good sign that your flautas are ready to turn over is that the tortilla is a nice dark brown
Once both sides of the flautas are fully cooked, remove them from the oil and place on a separate plate.
Note: If the flauta is turned over too soon, it could easily break apart. If this occurs, keep calm and remove as much of the torn flauta from the pan.
Repeat these steps for all of your sets of flautas.
Before enjoying your delicious flautas, be sure to turn off the burner and let the flautas cool.
Note: Some great toppings to add, but not necessary, are lime, sour cream and any kind of salsa. Flautas also go great with rice, but again is optional.
Buen Provecho!
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.
Note: A good sign that your flautas are ready to turn over is that the tortilla is a nice dark brown
Once both sides of the flautas are fully cooked, remove them from the oil and place on a separate plate.
Note: If the flauta is turned over too soon, it could easily break apart. If this occurs, keep calm and remove as much of the torn flauta from the pan.
Repeat these steps for all of your sets of flautas.
Before enjoying your delicious flautas, be sure to turn off the burner and let the flautas cool.
Note: Some great toppings to add, but not necessary, are lime, sour cream and any kind of salsa. Flautas also go great with rice, but again is optional.
Buen Provecho!