By: Sam Kohler
- 1 lb of Gamekeeper Butchery Wild Boar Chorizo
- 1 White Onion; Finely Diced
- 1 Jalapeno; Deseeded and Finely Diced
- 12 Flour Tortillas
- Shredded Quesadilla Cheese or Mexican Cheese Blend
- 1 Tablespoon of Cornstarch
- 1/4 Cup of Water
- Mexican Crema
- Iceberg Lettuce; Shredded
- Homemade or Store-Bought Pico de Gallo
- Queso Fresco; Crumbled
- 4 Cups of Vegetable or Peanut Oil
- Begin by heating your oil in a deep set pan to 375 degrees Fahrenheit.
- As your oil heats up, add your wild boar chorizo to a separate pan and cook it on medium-high heat for 5-6 minutes until the oil begins to release in from the chorizo and it begins to brown.
- At this point, add in your onion and jalapeno to the chorizo and cook down the vegetables and meat until the vegetables turn translucent and soften.
- Remove the chorizo and vegetables from the pan and add them to a bowl and set them aside with your tortillas and cheese.
- Mix your cornstarch and water together to form a slurry and then lets begin to build your flautas.
- Place ~3-4 tablespoons of meat on one side of your flour tortilla in a line. Then sprinkle some cheese onto the meat and roll your flautas from one side to the other. Once you are about to finish rolling the flautas, use your slurry to seal off the bottom end of the tortilla and then set the flauta aside and repeat the process.
- Once the oil is hot, add your flautas to the oil and cook them till they are golden brown on each side, which will be ~2 minutes a side in the oil.
- When the flautas are done, place them on a wire rack to fully dry from the oil.
- Finally, plate your flautas and cover them with crema, pico de gallo, queso fresco, and some lettuce and enjoy!