Potato & Chorizo Flautas

Directions

1. 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. 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. 3

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

4. 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. 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. 6

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