No Can Beato Taquitos

This recipe for chicken taquitos (flautas) by Guy Fieri, includes a salsa verde recipe and guacamole.

• Ready In: 40 mins
• Yields: 24 taquitos

Ingredients

• 4  tablespoons olive oil
• 1  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 1-inch strips
• 1  tablespoon dried oregano
• 1  teaspoon ground cumin
•  salt and pepper
• 3  ounces  your favorite  tequila
• 1  lime, juice of
• 2  tablespoons  minced fresh cilantro leaves
• 24  corn tortillas

• Guacamole

• 3  ripe avocados, peeled and seeded
• 1  jalapeno, seeded, minced
• 1⁄4 cup  diced red onion
• 1⁄4 cup diced tomato
• 6  ounces beer
• 4  tablespoons sour cream
• 1  lime, juice of
• 1⁄4 cup  fresh cilantro leaf
•  salt and pepper

• Tomatillo Salsa

• 8  fresh  tomatillos
•  olive oil
• 1⁄2 cup  diced red onion
• 1⁄2 cup diced tomato, plus
• 3  tablespoons diced tomatoes
• 1⁄4 cup water
• 1  teaspoon  minced garlic
• 1  teaspoon  chopped cilantro leaf
• 1  tablespoon white vinegar
• 2  tablespoons  hot sauce
•  salt and pepper
• 2  tablespoons sour cream

Directions

1. 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.
2. Deglaze with tequila and the lime juice and let simmer until liquid is almost evaporated.
3. Remove from heat. Shred the chicken with 2 forks and let cool. Stir in the cilantro.
4. 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.
5. In large cast iron skillet, heat 1/2-inch of canola oil to 350 degrees F.
6. Add rolls to hot oil, placing toothpick seam down. Cook for 2 minutes or until golden brown and turn to other side.
7. Remove and drain on paper towel. Remove toothpicks and serve with guacamole and salsa.
8. Guacamole: Place all ingredients in a blender and puree.
9. Tomatillo Salsa: Rub tomatillos with oil; grill until browned all over.
10. 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.