Shatter-Crisp Chorizo & Potato Flautas (Weekend Bodega Bites) by María “Mari” Santiago | inspochef | inspochef
These are the bold weekend bites you make when the craving hits and you want maximum crunch. We're taking rich Mexican chorizo, mashing it with quick-cooked pot
Ingredients
- 8 oz loose Mexican chorizo
- 1 large Yukon gold potato
- 1/2 cup Oaxaca cheese
- 10 count corn tortillas
- 1/2 cup neutral oil
- 1 cup green cabbage
- 1/4 cup Mexican crema
- 1/2 count lime
- 1/4 cup salsa taquera
- pinch salt
- few toothpick
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