4 medium russet potatoes, peeled and diced into small cubes
1 (10 oz) package Mexican chorizo
1 tsp Blackstone All-Purpose Seasoning
1 tsp garlic powder
1 tsp salt, or to taste
1 cup shredded melting cheese (Oaxaca, mozzarella, or quesadilla blend)
12 corn tortillas
Oil, for crisping (about ¼ cup)
Mexican crema or sour cream
Your favorite salsa, homemade or store-bought
Cotija cheese, crumbled
Directions
Preheat the Blackstone griddle to medium heat. Drizzle a small amount of oil onto the surface and add the diced potatoes. Season with All-Purpose seasoning, garlic powder, and salt. Cover with a dome and cook, stirring occasionally, until the potatoes are tender inside and golden and crispy outside, about 10–12 minutes.
While the potatoes cook, add the chorizo to another section of the griddle. Break it up and cook until fully browned and crumbly.
Transfer the cooked potatoes and chorizo to a bowl. Add the shredded cheese and mix until melted and evenly combined.
Warm the tortillas on the griddle just until soft and pliable, about 10–15 seconds per side. Spoon the potato-chorizo mixture into the center of each tortilla, roll tightly into flautas, and place seam-side down.
Add a bit more oil to the griddle and cook the flautas seam-side down, turning occasionally, until golden brown and crispy on all sides, about 5–7 minutes total.
Serve hot and top with crema, salsa, and cotija cheese.
Search
