No Can Beato This Taquito Recipes

NO CAN BEATO THIS TAQUITO

Steps:

• 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.

NO CAN BEATO THIS TAQUITO

Steps:

• Guacamole, recipe follows Tomatillo Salsa, recipe follows In medium saute pan over medium to high heat, add oil, onions, red bell peppers, jalapeno pepper, potatoes, garlic and chicken. Saute until chicken is cooked and vegetables are soft. Add the oregano and cumin and season with salt and pepper, to taste. Deglaze with tequila and the lime juice and let simmer until liquid is almost evaporated. Remove from heat. Shred the chicken with 2 forks and let cool. Stir in the cilantro. Wrap tortillas in paper towels and microwave for 2 minutes to make tortillas pliable. Place about 4 tablespoons of 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. Add rolls to hot oil, placing toothpick seam down. Cook for 2 minutes or until golden brown and turn to other side. Remove and drain on paper towel. Remove toothpicks and serve with guacamole and salsa.
• ripe avocados, peeled and seeded 1 jalapeno, seeded, minced 1/4 cup diced red onion 1/4 cup diced tomato 1/2 bottle of your favorite beer 4 tablespoons sour cream 1 lime, juiced Small handful cilantro leaves, about 1/4 cup Salt and pepper Place all ingredients in a blender and puree.
• fresh tomatillos Olive oil 1/2 cup diced red onion 1/2 cup plus 3 tablespoons diced tomato 1/4 cup water 1 teaspoon minced garlic 1 teaspoon chopped cilantro leaves 1 tablespoon white vinegar 2 tablespoons hot sauce Salt and pepper 2 tablespoons sour cream Rub tomatillos with oil; grill until browned all over. Place the tomatillos in a blender with remaining ingredients and puree. Season with salt and pepper. Top with sour cream and chopped tomatoes and serve. Yield: about 3 cups

NO CAN BEATO TAQUITOS

Steps:

• In medium saute pan over medium to high heat, add oil, onions, red bell peppers, jalapeno pepper, potatoes, garlic and chicken. Saute until chicken is cooked and vegetables are soft. Add the oregano and cumin and season with salt and pepper, to taste.
• Deglaze with tequila and the lime juice and let simmer until liquid is almost evaporated.
• Remove from heat. Shred the chicken with 2 forks and let cool. Stir in the cilantro.
• Wrap tortillas in paper towels and microwave for 2 minutes to make tortillas pliable. Place about 4 tablespoons of 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.
• Add rolls to hot oil, placing toothpick seam down. Cook for 2 minutes or until golden brown and turn to other side.
• Remove and drain on paper towel. Remove toothpicks and serve with guacamole and salsa.
• Guacamole: Place all ingredients in a blender and puree.
• Tomatillo Salsa: Rub tomatillos with oil; grill until browned all over.
• Place the tomatillos in a blender with remaining ingredients and puree. Season with salt and pepper. Top with sour cream and chopped tomatoes and serve.