In medium saute pan over medium to high heat, add oil, onions, red bell peppers, jalapeno pepper, potatoes, garlic and chicken. Saute until chicken is cooked and vegetables are soft. Add the oregano and cumin and season with salt and pepper, to taste.

Deglaze with tequila and the lime juice and let simmer until liquid is almost evaporated.

Remove from heat. Shred the chicken with 2 forks and let cool. Stir in the cilantro.

Wrap tortillas in paper towels and microwave for 2 minutes to make tortillas pliable. Place about 4 tablespoons of chicken mixture on 1 tortilla, roll tightly and close with a toothpick.

In large cast iron skillet, heat 1/2-inch of canola oil 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.

Remove and drain on paper towel. Remove toothpicks and serve with guacamole and salsa.

Guacamole:

Place all ingredients in a blender and puree.

Salsa:

Rub tomatillos with oil; grill until browned all over.

Place the tomatillos in a blender with remaining ingredients and puree. Season with salt and pepper. Top with sour cream and chopped tomatoes and serve.

Yield: about 3 cups