Ingredients
4 tbsp. olive oil
2 red onion
2 jalapeños
2 red bell peppers
2 medium red potatoes
2 lb. chicken breast
3 oz. good quality tequila
1 fresh lime
2 tbsp. dried oregano
1 tsp. dried cumin
2 tbsp. garlic
1 tsp. Sea salt
Pepper
24 corn tortillas
canola oil
2 tbsp. fresh cilantro
salsa
guacamole
Preparation
Step 1In medium sauté pan over medium to high heat, add oil, onions, peppers, potatoes, and chicken. Sauté until chicken is done, 7 to 9 minutes. Deglaze with tequila and lime juice. Add oregano, cumin, garlic, salt, and pepper. Shred mixture with forks and let cool.Step 2Wrap tortillas in paper towels and microwave for 2 minutes to make tortillas pliable. Add 4 tablespoons of chicken mixture to each tortilla, roll tightly, and close with a toothpick.Step 3In large cast-iron skillet, fill with canola oil 1/2 inch and heat to 350 degrees F. Add rolls to hot oil, placing toothpick seam down. Cook for 2 minutes or until golden brown, and turn to other side.Step 4Remove, and drain on paper towel on angle to allow grease to exit. Remove toothpicks and serve with cilantro, salsa, and guacamole.
