No Can Beato This Taquito

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hey your food is good that i cant not stop think about it

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i enjoying your cooking helps to try new mew meals

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This recipe was so easy, I did the meat mixture ahead of time and just chopped it all up in the food processor. Potato was not weird at all. Definitly will make these again.

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All three of these recipes were FANTASTIC. The Guacamole was so easy and quick. The Tomatillo Salsa took a little longer because of roasting the tomatillo's, but I can't wait to fix this again. The Taquito's take a little bit of prep work, but WELL worth it. They were fantastic. Highly recommend all three!

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I've made these several times now for parties -- they're well worth the extra work in terms of quality over commercial taquitos -- even the ones from Olvera Street in downtown Los Angeles. This maks a huge number of taquitos -- I agree with those who said 1/4 cup is too much for a normal-sized corn tortilla. I'd say two rounded tablespoons. The potatoes serve to help hold the taquito together, and taste great with the salsas. The reason the guac is thin is that's kind of traditional for taquitos -- I prefer the chunky style & they are great that way too.

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This recipe was really a hit. We used game pheasant instead of chicken because we had it on hand.The potato went over a lot better than expected and I was a little frightened because we definitely didn't use my "favorite" tequila but it ended up just great. We also used wheat shells, they tasted very well but they do burn very easily so watch them on the last step, oh and watch your fingers! People liked them so much them kept burning themselves impatiently pulling them out of the oil!

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So, this IS a very tasty taquito. Potato is not weird. So long as you cut it small enough, it is soft and delicious. That said, there are a few things to note. Corn tortillas were quite difficult to keep from cracking. I recommend microwaving just a half dozen or so at a time and rolling and cooking them. If you microwave all of them at once, they will cool and crack before you have the chance to fry them up. Also, these are HUGE taquitos. A 1/4 cup of filling is too much for a small corn tortilla. I would almost cut the quantity in half unless you are using ginormous tortillas. I would also make a lot of extras, as inevitably, some of them are not going to come out looking pretty. That's okay, you can eat them while you cook the rest. All in all, quite delicious. Thanks Guy!

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loved this recipe...lots of prep but worth it...ran out of corn tortillas so used 1/2 large flour tortilla...need to watch these in the pan but turned out so good and easier to keep together.! i will make again trying what someone else did....ground chicken!!!

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I didn't have Tequila in stock (hmmmm probably drank the last at the last party. I substituted disaronno rum and it was sooooooo amazing. I also made the Guacamole shown with the recipe. It was a bit to thin; however, the beer MADE it! The flavor was absolutely amazing. I quickly fixed the thickness by adding an additional avacado. I served these with home made spanish rice, refried beans and a very simple shredded iceburg lettuce side salad. They said it looked and tasted like it came from the restaurant. Thanks for making me look good Guy!

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First let me say I love Guy's recipes and shows. However the only part of this recipe I made was the Guacamole. I wanted to try his Guacamole recipe. I like my Guacamole chunky and rather thick. Following this recipe I found when the beer was added it watered it down too much, resulting in a very thin product. I won't make it again with the beer. I think by putting everything in the blender extracts too much liquid from the tomatoes as well as putting the juice of one lime. The spices were ok, the texture tooooo thin.