Potato & Chorizo Flautas

Directions

1. 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.

2. While the potatoes cook, add the chorizo to another section of the griddle. Break it up and cook until fully browned and crumbly.

3. Transfer the cooked potatoes and chorizo to a bowl. Add the shredded cheese and mix until melted and evenly combined.

4. 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.

5. 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.

6. Serve hot and top with crema, salsa, and cotija cheese.