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Modifying Recipe "Vegan Chicken Taquitos"
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Ingredients:
For the taquitos: 4 tablespoons vegetable oil 1 large red onion, diced 1 red bell pepper, julienned 2 jalapenos, diced and seeded 2 medium red potatoes, diced 2 tablespoons minced garlic 1/2 package of beyond meat grilled chicken (or 16 oz. of your favorite chicken substitute), shredded 1 tbsp dried oregano 1 tsp ground cumin 1 tsp salt 1/2 tsp pepper 3 ounces your favorite tequila 1 lime, juiced 2 tablespoons chopped fresh cilantro leaves 20 taco-sized corn (or flour) tortillas Canola oil Toothpicks For the creamy guacamole: 2 ripe haas avocados 1 jalapeno, seeded, diced 1/4 cup diced red onion 1/3 bottle of your favorite light beer 2 tablespoons sour cream 1 lime, juiced 1/4 cup cilantro leaves Salt and pepper to taste Tomatillo salsa: 8 fresh tomatillos Vegetable oil 1/2 cup diced red onion 1/2 cup plus 3 tablespoons diced tomato 1 teaspoon minced garlic 1 teaspoon chopped cilantro leaves 1 tablespoon white vinegar 2 tablespoons of your favorite hot sauce Salt and pepper to taste
Directions:
For the taquitos: In a saute pan over medium heat, cook the potatoes, chicken and vegetables until tender (I cooked my potatoes a bit longer before adding the rest). Add the spices, including salt and pepper, and combine. Add the tequila and cook for 1-2 minutes to let the alcohol burn off. Add the lime juice. Let the filling cool for 5-10 minutes and add the cilantro. Fill tortillas with 1-2 tablespoons of the filling, roll and secure with a toothpick. If you’re using corn tortillas, you may need to microwave them for a few seconds before filling so that they’re pliable. In a deep cast iron skillet or heavy pot, heat 3 inches of canola oil to 350 degrees F. Add 4-5 taquitos at a time, seam side down, and fry for 2-3 minutes on each side. Remove taquitos from the oil (tongs are handy here) and drain on a plate of paper towels. Remove the toothpicks and serve with salsas (recipes below). For the creamy guacamole: Peel and seed the avocados. Place all ingredients in a blender or food processor and puree until smooth. Tomatillo salsa: Cut tomatillos in half, drizzle with oil, place in a roasting pan and bake at 400 degrees F for 20 minutes, until soft. Combine all ingredients in a blender or food processor and puree. http://www.guygonevegan.com/guy-fieri-recipe-chicken-taquitos/
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