Interesting...tonight I made taquitos. Tasty. But maybe not worth the effort. The original recipe itself has some problems...so 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.
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.