- Yield: 12 servings
- Prep Time:15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- 12 Frescados Fajita-Style Flour Tortillas
- 2 tbsp olive oil
- 3 raw chorizo sausages, casings removed (about 1 lb)
- 4 cups parcooked potatoes, peeled and cut into 1/2-inch dice
- 3 cloves garlic, minced
- 1 tsp smoked paprika
- 1 tsp ground cumin
- 1 tsp dried oregano
- 12 eggs
- 2 tbsp water
- 1/2 tsp salt
- 2 tbsp butter
- 1 1/2 cups shredded Monterey Jack cheese
- 3/4 cup sour cream
- 1 1/2 cup shredded lettuce
- 1 1/2 cups finely chopped tomato
- 1 1/2 cups chopped ripe avocado
Filling: In large high-sided skillet or rondeau, heat oil over medium-high heat; sauté chorizo for 6 to 8 minutes or until starting to brown. Add potatoes, garlic, smoked paprika, cumin and oregano; sauté for about 5 minutes or until chorizo is cooked and potatoes are just tender and starting to color. Let cool slightly.
Meanwhile, beat together eggs, water and salt until blended. In skillet, melt butter over medium-low heat; pour in egg mixture. Cook, stirring frequently, for about 5 minutes or until eggs are set and soft curds have formed.
Heat tortillas according to package directions. Toss chorizo mixture with eggs and cheese. Place 3/4 cup (3.6 oz) filling down along the center of each tortilla. Roll up tightly and place seam side down on baking sheet lined with parchment paper. Spray tops with cooking spray. (Flautas can be covered and refrigerated for up to 1 hour).
Assembly: Preheat oven to 425°F. For each serving, bake 2 flautas for 8 to 10 minutes or until golden brown. Alternatively, bake tray and keep warm for service.
For each serving, cut 1 flauta in half. Top with 1 tbsp (.6 oz) sour cream, 2 tbsp (.2 oz) shredded lettuce, 2 tbsp (.7 oz) chopped tomatoes and 2 tbsp (.9 oz) chopped avocado.
Per 1/12 recipe