Chorizo and Potato Mini Flautas

Ingredients

• 2 tablespoons vegetable oil, plus more for frying the tortillas
• 1 1/2 cups peeled and finely chopped russet potatoes (about 1 russet potato)
• 1/4 cup finely chopped onions
• 6 ounces raw pork chorizo, removed from casing
• 10 corn tortillas
• 1 head iceberg lettuce, shredded, for serving
• Crumbled queso fresco, for serving
• Mexican crema, for serving
• Store-bought salsa, for serving

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