No Can Beato Taquitos Recipe

Name: No Can Beato Taquitos
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 tablespoons olive oil; 1 large red onion, diced; 1 red bell pepper, julienned; 2 jalapenos, diced and seeded; 2 medium red potatoes, diced into 1/2-inch cubes; 2 tablespoons minced garlic; 2 lbs boneless skinless chicken breasts, cut into 1-inch strips; 1 tablespoon dried oregano; 1 teaspoon ground cumin; salt and pepper; 3 ounces your favorite tequila; 1 lime, juice of; 2 tablespoons minced fresh cilantro leaves; 24 corn tortillas; 3 ripe avocados, peeled and seeded; 1 jalapeno, seeded, minced; ¼ cup diced red onion; ¼ cup diced tomato; 6 ounces beer; 4 tablespoons sour cream; 1 lime, juice of; ¼ cup fresh cilantro leaf; salt and pepper; 8 fresh tomatillos; olive oil; ½ cup diced red onion; ½ cup diced tomato, plus; 3 tablespoons diced tomatoes; ¼ cup water; 1 teaspoon minced garlic

Servings: persons

4 tablespoons olive oil
1 large red onion, diced
1 red bell pepper, julienned
2 jalapenos, diced and seeded
2 medium red potatoes, diced into 1/2-inch cubes
2 tablespoons minced garlic
2 lbs boneless skinless chicken breasts, cut into 1-inch strips
1 tablespoon dried oregano
1 teaspoon ground cumin
salt and pepper
3 ounces your favorite tequila
1 lime, juice of
2 tablespoons minced fresh cilantro leaves
24 corn tortillas
3 ripe avocados, peeled and seeded
1 jalapeno, seeded, minced
¼ cup diced red onion
¼ cup diced tomato
6 ounces beer
4 tablespoons sour cream
1 lime, juice of
¼ cup fresh cilantro leaf
salt and pepper
8 fresh tomatillos
olive oil
½ cup diced red onion
½ cup diced tomato, plus
3 tablespoons diced tomatoes
¼ cup water
1 teaspoon minced garlic
1 teaspoon chopped cilantro leaf
1 tablespoon white vinegar
2 tablespoons hot sauce
salt and pepper
2 tablespoons sour cream

1
In medium saute pan over medium to high heat, add oil, onions, red bell peppers, jalapeno pepper, potatoes, garlic and chicken.
2
Saute until chicken is cooked and vegetables are soft.
3
Add the oregano and cumin and season with salt and pepper, to taste.
4
Deglaze with tequila and the lime juice and let simmer until liquid is almost evaporated.
5
Remove from heat.
6
Shred the chicken with 2 forks and let cool.
7
Stir in the cilantro.
8
Wrap tortillas in paper towels and microwave for 2 minutes to make tortillas pliable.
9
Place about 4 tablespoons of chicken mixture on 1 tortilla, roll tightly and close with a toothpick.
10
In large cast iron skillet, heat 1/2-inch of canola oil to 350 degrees F.
11
Add rolls to hot oil, placing toothpick seam down.
12
Cook for 2 minutes or until golden brown and turn to other side.
13
Remove and drain on paper towel.
14
Remove toothpicks and serve with guacamole and salsa.
15
Guacamole: Place all ingredients in a blender and puree.
16
Tomatillo Salsa: Rub tomatillos with oil; grill until browned all over.
17
Place the tomatillos in a blender with remaining ingredients and puree.
18
Season with salt and pepper.
19
Top with sour cream and chopped tomatoes and serve.

1192

kcal

Calories

Fat

144

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 35 ingredients. The key ingredients include: 4 tablespoons olive oil, 1 large red onion, diced, 1 red bell pepper, julienned, 2 jalapenos, diced and seeded, and more.

Yes, No Can Beato Taquitos falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

No Can Beato Taquitos

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