Vegan Chicken Taquitos

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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