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.
Place the avocados, jalapeno, red onion, tomato, beer, sour cream, lime juice, cilantro, salt and pepper in a blender and puree.
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.
Recipe courtesy of Guy Fieri