From Piscos restaurant, this appetizer serves 4.
Ingredients
Taquito Stuffing
2 boneless chicken breasts
6 tablespoons olive oil
Salt and pepper
2 large garlic cloves, minced
2 medium, diced shallots
1 teaspoon cumin
3 tablespoons flour
3 tablespoons mayonnaise
Roasted Red Pepper Sauce
8 ounces roasted red peppers (packed in a jar with olive oil)
2 large garlic cloves, minced
1 teaspoon white pepper
1 teaspoon salt
1/2 cup cream (whipping or half-and-half)
Taquitos and garnish
6 blue and 6 white corn tortillas
Mixed field greens
Directions
Prepare Taquito Stuffing: Saut chicken breasts in 2 tablespoons olive oil with salt, pepper, garlic, shallots and cumin over medium-high heat for 12 minutes. Remove chicken and allow to cool. Coarsely chop chicken.
Add flour to drippings in saut pan and whisk lightly. Cook roux until golden. Combine chicken, roux and mayonnaise in a mixing bowl and place in the refrigerator.
Prepare Roasted Red Pepper Sauce: Pur e roasted red peppers, garlic, white pepper, salt and cream in blender or food processor until smooth. Place in saucepan over low heat. Do not allow to boil. Simmer about 10 minutes.
Lay out 6 blue and 6 white corn tortillas. Place a few dollops of the chicken filling on each tortilla. Roll tortillas tightly around stuffing and skewer each with a toothpick.
Saut rolled tortillas in 4 tablespoons olive oil over medium-high heat. Allow all sides to cook until golden. Serve with sauce.
Wine ideas: You could go for a crisp white wine with these rich little bundles, but if you can find a bonarda from Argentina, try it. With refreshing acidity and light, cherry-like fruit, it’ll cut through the richness without overpowering the delicate mix inside. Look for examples from Altos Las Hormigas, Las Moras, and Mayol. – Tara Q. Thomas
