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