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Vegan Chicken Taquitos



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.


Added By: http://www.guygonevegan.com/