No Can Beato This Taquito

Total Time:
1 hr 10 min
25 min
45 min

24 taquitos

  • 4 tablespoons olive oil
  • 1 large red onion, diced
  • 1 red bell pepper, julienned
  • 2 jalapenos, seeded and diced
  • 2 medium red potatoes, diced into 1/2-inch cubes
  • 2 tablespoons minced garlic
  • 2 pounds boneless, skinless chicken breast, cut into 1-inch strips
  • 1 tablespoon dried oregano
  • 1 teaspoon ground cumin
  • Salt and pepper
  • 3 ounces your favorite tequila
  • 1 lime, juiced
  • 2 tablespoons minced fresh cilantro
  • 24 corn tortillas
  • Canola oil, for frying
  • Guacamole, recipe follows
  • Tomatillo Salsa, recipe follows
  • Guacamole:
  • 3 ripe avocados, peeled and pitted
  • 1 jalapeno, seeded and minced
  • 1/4 cup diced red onion
  • 1/4 cup diced tomato
  • 1/2 bottle your favorite beer
  • 4 tablespoons sour cream
  • 1 lime, juiced
  • Small handful fresh cilantro leaves (about 1/4 cup)
  • Salt and pepper
  • Tomatillo Salsa:
  • 8 fresh tomatillos
  • Olive oil, for grilling
  • 1/2 cup diced red onion
  • 1 teaspoon minced garlic
  • 1 teaspoon chopped fresh cilantro
  • 1 tablespoon white vinegar
  • 2 tablespoons hot sauce
  • 1/2 cup plus 3 tablespoons diced tomato
  • Salt and pepper
  • 2 tablespoons sour cream
  • In medium saute pan over medium to high heat, add the oil, onion, red bell pepper, jalapeno pepper, potatoes, garlic and chicken. Saute until the chicken is cooked and the vegetables are soft. Add the oregano and cumin and season with salt and pepper, to taste.

  • Deglaze the pan with the tequila and lime juice and let simmer until the liquid is almost evaporated.

  • Remove from heat. Shred the chicken with 2 forks and let cool. Stir in the cilantro.

  • Wrap the tortillas in paper towels and microwave for 2 minutes to make the tortillas pliable. Place about 4 tablespoons of the chicken mixture on 1 tortilla, roll tightly and close with a toothpick.

  • In large cast iron skillet, heat 1/2 inch of canola oil to 350 degrees F.

  • Cooking in batches, add the rolls to the hot oil, placing them seam-side down. Cook until golden brown, about 2 minutes, and turn to cook the other side until golden brown.

  • Remove and drain on paper towels. Remove the toothpicks and serve with the Guacamole and Tomtillo Salsa.

Guacamole: Tomatillo Salsa:
  • Rub the tomatillos with oil; grill until browned all over.

  • Place the tomatillos in a blender with the red onion, garlic, cilantro, vinegar, hot sauce, 1/2 cup of the tomatoes and 1/4 cup of water and puree. Season with salt and pepper. Top with the sour cream and remaining 3 tablespoons tomatoes and serve.

  • Yield: about 3 cups

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    This recipe is featured in:

    Kickoff Snacks