No can beato this taquito

  • 4 tbsp olive oil
  • 1 large red onion, diced
  • 1 red pepper, julienned
  • 2 jalapenos, diced and seeded
  • 2 medium red potatoes, diced into 1.5cm cubes
  • 2 tbsp minced garlic
  • 910g boneless, skinless chicken breast, cut into 2.5cm strips
  • 1 tbsp dried oregano
  • 1 tsp ground cumin
  • Salt and pepper
  • 90ml your favourite tequila
  • 1 lime, juiced
  • 2 tbsp minced fresh coriander leaves
  • 24 corn tortillas
  • Rapeseed oil, to saute
  • Guacamole, recipe follows
  • Tomatillo salsa, recipe follows
  • For the guacamole
  • 3 ripe avocados, peeled and seeded
  • 1 jalapeno, seeded, minced
  • 25g diced red onion
  • 25g diced tomato
  • 1/2 bottle of your favourite beer
  • 4 tbsp soured cream
  • 1 lime, juiced
  • Small handful coriander leaves
  • Salt and pepper
  • For the tomatillo salsa
  • 8 fresh tomatillos
  • Olive oil
  • 25g diced red onion
  • 60ml water
  • 1 tsp minced garlic
  • 1 tsp chopped coriander leaves
  • 1 tbsp white vinegar
  • 2 tbsp hot sauce
  • Salt and pepper
  • 2 tbsp soured cream
  • 140g diced tomato
1) Add the olive oil to a medium saute pan over medium to high heat, and add the onions, red peppers, 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.

2) Deglaze the pan with the tequila and the lime juice and leave to simmer until the liquid is almost evaporated. Remove from the heat. Shred the chicken with 2 forks and allow to cool. Stir in the coriander.

3) Wrap the tortillas in kitchen paper and microwave for 2 minutes to make them pliable. Place about 4 tbsp of chicken mixture on a tortilla, roll tightly and close with a cocktail stick. Repeat with the other tortillas.

4) In large cast iron skillet, heat 1cm of rapoeseed oil to 180C. Add the rolls to the hot oil, placing seam side down. Cook for 2 minutes or until golden brown and then turn to the other side.

5) Remove the rolls from the pan when cooked and drain on kitchen paper. Remove the cocktail sticks and serve with the guacamole and salsa.

For the guacamole:
1) Place all ingredients in a blender and puree.

For the salsa:
1) Rub the tomatillos with oil; grill until browned all over.

2) Place the tomatillos in a blender with the onion, water, garlic, coriander leaves, vinegar and hot sauce and puree.

3) Season with salt and pepper. Top with soured cream and chopped tomatoes and serve.

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