Mini Flautas with Potatoes and Chorizo

Ingredients:

• 2 tbsp vegetable oil + extra for tortillas
• 1.5 cups peeled and finely chopped potatoes
• 1/4 cup finely chopped onion
• 170g raw Mexican chorizo ​​sausage, casings removed
• 10 corn tortillas
• 1 head iceberg lettuce, shredded, for serving
• Crumbled queso fresco for serving
• Mexican sour cream for serving
• Salsa for serving
• Special equipment: 10 toothpicks

Preparation:

1. Heat oil in a large, heavy-bottomed skillet over medium-high heat. Fry the potatoes and onion for about 2 minutes. Add the chorizo ​​and cook until cooked through, about 10 minutes. Transfer to a medium bowl and let cool.
2. Grill the tortillas directly over a gas burner until soft and pliable, about 10 seconds per side. Top each with 2 tablespoons of the chorizo-potato mixture and roll into a tube. Secure with toothpicks.
3. In a separate heavy-bottomed skillet, heat enough oil for frying the taquitos. Once the oil is hot, add the rolled tacos in batches and fry on all sides until golden brown, about 4 minutes.
4. Cut the flautas in half and serve on a large platter, topped with lettuce and queso fresco. Drizzle with sour cream and serve with salsa.