When I'm in the mood for Tex-Mex that really rocks, I know who to go to, Guy Fieri. I adapted this recipe slightly and boy, oh boy, we could not get enough of these taquitos!
The only change I made was I used flour tortillas instead of corn; it's a preference thing. Corn tortillas break and fall apart when filling them with with moist ingredients.d taste of flour tortillas.
Since these were so filling, we had quite a few leftover taquitos which I wrapped individually in foil and placed them all in a re-sealable plastic bag and stored them in the freezer. I recommend re-heating them in a toaster oven or conventional oven at 350 F for about 15 minutes, then open the foil and continue heating them for aother 5 minutes to crisp up the tortilla. They will taste as wonderful as they did the day you made them.
4 tablespoons olive oil1 large red onion, diced
1 red bell pepper, julienned
2 jalapenos, diced and seeded
2 medium red potatoes, diced into 1/2-inch cubes
2 tablespoons minced garlic
2 lbs. boneless, skinless chicken breasts cut into strips or you can use chicken 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 leaves
24 flour (corn) tortillas
8 ounces of your favorite Salsa
1-1/2 tablespoons sour cream
1/2 cup crumbled queso fresco
Pre-heat the oil over medium-high heat in a medium skillet. Once the oil is beginning to ripple, add the onions, red bell peppers, jalapeno pepper, potatoes, garlic and chicken. Saute until chicken is cooked and vegetables are soft, about 5 to 7 minutes. Add the oregano and cumin and season with salt and pepper, to taste.
Add the tequila and the lime juice to the skillet to de-glaze. Let it simmer until liquid is almost evaporated.
Add the 1/2 inch Canola oil to a large cast iron skillet and heat to 350 degrees F.
Remove the skillet from the heat and shred the chicken using 2 forks. Allow to cool a bit and then stir in the cilantro.
Wrap in damp paper towel and microwave for 1-1/2 minutes to soften up the tortillas a bit. Place about 2 tablespoons of chicken mixture on a tortilla, roll tightly and close. Secure with a wooden toothpick.
Carefully add the taquitos to the hot oil, seam down. Cook for approximately 2 minutes or until golden brown and turn to other side.
Remove and drain on paper towel lined platter. Remove toothpicks and serve with guacamole or salsa.
Fold the sour cream into salsa to thoroughly combine. Spoon a a little salsa-mole over your piping hot taquitos and garnish with a few crumbles of queso fresco.