Serves: 6
Total Calories: 215

2 teaspoons vegetable oil, plus extra for frying tortillas
2 tablespoons finely chopped onions
1/4 pound fresh bulk chorizo sausage, or packaged, with casing removed
1 medium tomato, finely chopped
6 (6- to 7-inch) corn tortillas
1 cup very finely shredded cabbage
1 avocado (Hass variety preferred), thinly sliced
2 teaspoons fresh lime juice
1/2 cup sour cream

1. In a medium skillet, heat 2 teaspoons of oil and cook the onion, stirring, until softened, 3 to 4 minutes. Add the chorizo, breaking it into small pieces, until completely cooked, about 4 minutes. Stir in the tomato and set the pan aside off heat.

2. In a large skillet, heat about 1/4-inch of oil until it shimmers. Dip the tortillas in the hot oil, 1 at a time, until soft and limp, about 3 seconds. Drain on paper towels. Lay 1 tortilla on a working surface and put about 2 tablespoons of the chorizo filling across the lower third of the tortilla. Roll tightly and secure with a toothpick. Lay seam side down on a plate and repeat with all the tortillas. Add extra oil to the skillet, if needed, and reheat until hot. Fry the flautas 2 or 3 at a time until crisp and golden brown. Drain on paper towels and remove the toothpicks.

3. Make a bed of shredded cabbage on a plate. Lay the warm flautas on top. Arrange the sliced avocado around the flautas and sprinkle them with lime juice. Drizzle sour cream over the flautas. Serve at once.

From "1,000 Mexican Recipes." Copyright 2001 by Marge Poore. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Nutritional Facts:

Serves: 6
Total Calories: 215
Calories from Fat: 112

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