Sonoran Breakfast Flautas
What's the difference between a taquito and a flauta? A flauta consists of a flour tortilla, whereas a taquito consists of a corn tortilla.
These simple, yet tasty, breakfast flautas are packed with flavor and a mild heat. Flour tortillas are pliable and the perfect wrap for this traditional breakfast with a Sonoran spin.
- 5 flour tortillas (small)
- 4 eggs
- 1/4 lb pork chorizo
- 1 caribe pepper (cut into strips)
- 1/2 cup Mexican blend cheese (shredded)
- 1/4 cup cotija cheese (grated)
- cilantro (for garnish)
- Blackstone Breakfast Blend seasoning (to taste)
- 2 chipotle peppers in adobo sauce
- 1/2 cup Mexican crema
- 1/2 lime (juice & zest)
- salt (to taste)
- 1 avocado
- 1/4 cup Mexican crema
- 1/2 lime (juice & zest)
- salt (to taste)
- Make the baja sauce.
Blend all ingredients and pour into a small bowl. Set aside.
- Make avocado crema.
In a small bowl, mash avocado, and mix all ingredients together. Garnish with a sprig of cilantro.
- Make flautas.
Turn on griddle to high heat. Place cast iron skillet on griddle and cover the bottom of the skillet with approximately 1/2 inch of oil.
Add pepper strips to griddle and sauté. Add chorizo to the griddle and brown. Add eggs to chorizo, season with Blackstone Breakfast Blend, and cook together until eggs are fully cooked.
Remove peppers and chorizo mixture from the griddle. Next, warm tortillas - once warm, assemble your flautas with tortilla, pepper strips, chorizo mixture, and cheese blend.
Place flautas in oil, seam down, and fry until the tortilla is golden brown. Remove fried flautas and dry on a paper towel.
Plate flautas and drizzle on Baja sauce and cotija cheese. Dip flautas in avocado crema and enjoy!
