We’re in the kitchen again! This time, we are making sweet potato and soyrizo flautas. Ingrid experimented with chicken mole (mo-lay) flautas in the past and I heard they were amazing (guess who’s the vegetarian). For this recipe, we combined sweet potato with soyrizo (can also be substituted with regular mexican chorizo) and decided to bake them. Flautas are normally deep-fried but we try to stay away from deep-frying when possible. Check out our results…they were delicious!
Sweet Potato & Soyrizo Flautas.
Preheat oven to 350. Peel and chop sweet potato into small cubes. Sauté over medium high heat until browned. Add one link of soyrizo and crumble. Add fresh, chopped cilantro to the pan. Remove filling from heat. Warm corn tortillas just enough to soften them (either in the microwave wrapped in a moist paper towel or on a griddle). Add one tablespoon of sweet potato filling onto tortilla and roll, sealing it with a toothpick. Place a cooling rack on top of baking sheet and spray with non-stick oil. Carefully line flautas on the cooling rack (seam side down) spray them with cooking oil. This will help “brown” the tortilla. Bake for 15 minutes or until crispy and serve warm.
We top our flautas with shredded cabbage and avocado for amazing flavor.
Ingrid & Lucy