Monday, April 02, 2007

¡Yo quiero taquitos!

Interesting...tonight I made taquitos. Tasty. But maybe not worth the effort. The original recipe itself has some pardon me while I work on it for a day or two.

*****updated and recipe added*****

OK, here's the recipe I promised. I was scrolling through the Food Network the other night and came across this recipe by Guy Fieri, the winner of last season's Next Top Food Network Star, or whatever that show was called. I wasn't really a fan of Guy's. I felt he was too flashy, too much pretend blingy. I don't know, something was off. But he won, so good for him! Well, anyway, I found this recipe and thought I'd give it a try. Well, the recipe below is my version of Guy's. I had to make some changes to the structure of the recipe.

Guy's Taquitos

4 TB olive oil
1/2 large red onion, sliced thinnly
1/2 large red bell pepper, julienned
1 jalapeno, seeded and diced
4 cloves garlic, minced
1 pound boneless skinless chicken breast, sliced thinnly
1 TB dried oregano
1 tsp ground cumin
3 oz tequila
1 lime, juiced
small handful of cilantro, chopped
10-12 corn tortillas

Sour Cream, Guacamole, Salsa for serving

In a medium saute pan over medium to high heat, add 1/2 the oil and chicken. Saute until the chicken is cooked through. Remove to a plate. Add the remaining oil and onions, red bell peppers, jalapeno and garlic. Saute until the vegetables are soft. Add the oregano and cumin. Deglaze the pan with the tequila and lime juice. Simmer until the liquid is reduced. Return the chicken to the pan, stir to incorporate. Season the whole mixture with salt & pepper. Toss in cilantro.

Wrap tortillas in paper towel and microwave for 2 minutes to make the tortillas pliable. Place a heaping tablespoon of the chicken mixture on the edge of a tortilla. Roll up into a tight cigar shape, seal with a toothpick.

In a large skillet, heat 1/2 inch of vegetable oil to 350 degrees. Add the rolls to the hot oil, placing the seam side down. Cook for 2 minutes until golden brown, turn to the other side. Remove from the oil and drain on paper towel. Remove the toothpicks and serve with guacamole, sour cream and salsa.

The taquito filling. Chicken, peppers, onions, cilantro, lime, tequila!

Preparing to roll one up.

I really wish those were cannoli shells!

Oops, a little chicken fell out.

All the work....THIS MADE dinner...freshly made guacamole and home-fried chips! SWEET!!!!


DC Food Blog said...

I think many fried things go into the not worth making yourself category. I always buy my spring rolls at the Vietnamese deli. I do want your apple cookie recipe!!!

Anonymous said...

oh dear everything holy at CSPAC-- I LOVEEEEE GUAC!!!

Dancer in DC said...

The taquitos were nice, but it is indeed all about fresh guac. It's so satisfying, and the homemade chips were extra crunchy - a real winner.

We also drank it down with a delicious bottle of White Truck wine, made by the Red Truck people. It's a nice California blend that isn't too sweet. More on the dry side without tasting like minerals.