Boil potatoes in some hot, salted water and smash with a fork.
In a large frying pan, slowly bring the vegetable oil and chorizo up to heat and sauté the meat until the chorizo crumbles and fat begins to render out. Then add the onion and cook until translucent, then remove from the pan and add the chipotle.
Reheat the tortillas for 5 seconds on each side in a smoking hot small saucepan and place in a tortilla warmer or plastic container or tea towel.
Mix the chorizo mixture through the smashed potatoes.
To prepare, place filling on the edge of one tortilla and roll into a flute shape, securing with a toothpick. Repeat for each of the remaining tortillas.
Heat 1cm of oil in the base of a frying pan and gently fry each flauta, turning often, until golden and crispy. Set aside.
Mix the sour cream and thickened cream together until combined and runny.
Place the flautas on individual serving plates, top with shredded lettuce, diced red onion and a drizzle of the cream mixture on top.