Each order comes with a 16oz house salsa.

Tray of Taquitos (made with corn tortillas) 25 ct.

Tray of Flautas (made with flour tortillas) 25 ct.

Miller Lite

Coors Light

Odouls

Michelob Ultra

Budweiser

Tecate Light

Tecate

Bohemia

Corona N/A

Corona Light

Corona

Craft or Local

Dragon IPA

Blue Moon

Budlight

Pacifico

Negra Modelo

Modelo Especial

XX Lager

XX Amber

Fresh Flour Torillas

Fresh Corn Tortillas

If not already cooked, poach or roast approximately 2 lb boneless chicken breasts until fully cooked, then shred with two forks. Use pre-cooked rotisserie chicken to save time.

Prepare shredded chicken

Heat 2 tbsp vegetable oil in a large skillet over medium heat. Add the diced onion and sauté 4–5 minutes until translucent.

Add the minced garlic and cook 30 seconds until fragrant.

Stir in the shredded chicken, ground cumin, chili powder, smoked paprika, salt, and black pepper. Cook, stirring, 3–4 minutes until the spices are fragrant and the mixture is heated through.

Remove the skillet from heat, stir in the lime juice, chopped cilantro, and 1.5 cups shredded cheese. Mix until combined. Taste and adjust salt if needed. Let the filling cool slightly (it should be moist but not watery).

Soften tortillas so they roll without cracking: wrap stacks of 6–8 tortillas in a damp kitchen towel and microwave 30–45 seconds, or heat each tortilla briefly (10–20 seconds) on a hot comal or heavy skillet until pliable. Alternatively, brush each tortilla lightly on both sides with the 2 tbsp vegetable oil and warm on a skillet 10–15 seconds per side.

Place a softened tortilla on a flat surface. Spoon about 2–3 tablespoons of the chicken-cheese filling across the center of the tortilla in a thin line. You want enough filling for flavor but not so much that it prevents rolling. For 25 tortillas, this uses roughly the full filling batch.

Tightly roll the tortilla around the filling, seam side down. If desired, secure with a toothpick. Repeat until all 25 taquitos are rolled. Keep assembled taquitos on a baking sheet seam-side down while you finish rolling the rest.

Pour about 1 to 1.5 inches of neutral oil into a deep skillet or Dutch oven (about 2 cups). Heat the oil over medium-high heat to 350°F (175°C). If you don’t have a thermometer, test with a small piece of tortilla — it should sizzle immediately and brown in about 30–45 seconds.

Working in batches (do not overcrowd), fry 4–6 taquitos seam-side down for 2.5–3 minutes, turning occasionally, until golden brown and crisp. Use tongs to carefully turn and move them so they brown evenly.

Remove fried taquitos to a wire rack set over a baking sheet or to paper towels to drain. Immediately sprinkle lightly with the finishing 1 tsp salt while still hot. Repeat until all taquitos are fried. (If you prefer a lower-fat option, you can brush rolled taquitos with oil and bake at 425°F / 220°C on a parchment-lined sheet for 12–16 minutes, turning halfway, until crisp.)

Keep finished taquitos warm by placing them seam-side down on a baking sheet in a 200°F (95°C) oven while you finish frying remaining batches. When ready to serve, garnish with chopped cilantro and serve with lime wedges and the 16 oz house salsa.

Combine the 2 cups chopped tomatoes, 1/2 cup finely chopped white onion, minced jalapeño, 1/4 cup chopped cilantro, 2 tbsp lime juice, and 1 minced garlic clove in a mixing bowl.

Season with 1.5 tsp salt and 1/2 tsp sugar (optional). Stir well, taste, and adjust salt or lime juice as needed. Let the salsa sit for 10–20 minutes at room temperature for flavors to meld.

Transfer the salsa to a 16 oz container. Refrigerate if not serving immediately; bring to room temperature for best flavor before serving with the taquitos.

cooked boneless skinless chicken, shredded (rotisserie or poached)

vegetable oil (for sautéing)

yellow or white onion, finely diced

garlic, minced

ground cumin

chili powder

smoked paprika

salt

black pepper

fresh lime juice

fresh cilantro, chopped

Monterey Jack or mild cheddar, shredded

small corn tortillas (6-inch), room temperature

vegetable oil (for softening tortillas)

toothpicks (optional, for securing)

neutral frying oil (vegetable, canola, or peanut)

salt, for finishing

lime wedges (for serving)

fresh cilantro leaves (for garnish)

ripe tomatoes, chopped

white onion, finely chopped

jalapeño, seeded and minced (leave seeds for more heat)

sugar (optional, to balance acidity)

Place chicken breasts in a medium pot and add enough chicken broth (about 1 cup) to come halfway up the sides of the chicken. Add 1/2 tsp salt and 1/4 tsp black pepper. Bring to a gentle simmer over medium heat, cover, and poach until the internal temperature reaches 165°F (about 12–15 minutes depending on thickness). Remove chicken and let rest 5 minutes.

Poach the chicken

Using two forks or your hands when cool enough, shred the poached chicken into bite-sized strands. Transfer to a bowl and set aside.

Shred the chicken

Heat 1 tbsp vegetable oil in a skillet over medium heat. Add the diced onion and sauté until translucent, about 4–5 minutes. Add the minced garlic and cook 30 seconds until fragrant. Stir in ground cumin, chili powder, remaining 1.5 tsp salt and 3/4 tsp black pepper; cook 20 seconds to bloom the spices. Add the shredded chicken to the skillet along with 1–2 tbsp of the reserved poaching liquid (if any) or water to moisten. Cook 1–2 minutes, tossing to coat and heat through. Taste and adjust seasoning. If using cheese, remove skillet from heat and fold in shredded cheese now so it melts into the chicken filling.

Sauté aromatics & finish filling

Stack the 6-inch flour tortillas and warm them to make pliable: wrap in a damp kitchen towel and microwave 30–45 seconds, or warm briefly on a hot dry skillet (20–30 seconds per side). Keep wrapped so they stay soft while you assemble.

Warm tortillas

Place approx. 2 to 2 1/2 tablespoons of the chicken filling near the bottom third of each warmed tortilla. Tightly roll the tortilla over the filling lengthwise, keeping the seam on the bottom. Secure each flauta with a toothpick through the seam and tortilla edge to hold shape while frying. Repeat for all 25 tortillas.

Portion and roll

In a deep skillet or wide pot, pour in about 2–3 inches of vegetable oil (approximately 3–4 cups for a medium pot). Heat oil to 350°F (175°C). If you don't have a thermometer, test with a small pinch of tortilla edge — it should sizzle steadily but not aggressively.

Heat oil

Fry the flautas in batches, seam-side down first, without crowding the pan. Fry each batch 2–3 minutes, turning occasionally, until evenly golden brown and crisp. Use tongs to rotate so all sides crisp. Do not overfill the pan; maintain oil temperature between batches.

Fry the flautas

Use a slotted spoon or tongs to transfer fried flautas to a tray lined with paper towels to drain. Let rest 1–2 minutes, then, if desired for safety and presentation, remove toothpicks (or leave them in for service but warn guests). Keep flautas warm in a low oven (200°F / 95°C) on a sheet pan while frying remaining batches.

Drain & finish

Arrange 25 flautas tightly on a serving tray. Sprinkle shredded lettuce evenly over or beside the flautas for color and crunch.

Plate the tray

Serve the tray with the 16 oz house salsa in a bowl, a ramekin of sour cream (or crema), chopped cilantro, pickled jalapeños, and lime wedges on the side so guests can customize each flauta.

Add accompaniments

To serve: encourage guests to squeeze lime, dip in salsa or sour cream, and garnish with cilantro. Serve hot for best texture — crispy exterior with warm seasoned chicken inside.

boneless skinless chicken breasts

low-sodium chicken broth (for poaching)

yellow onion, finely diced

shredded Monterey Jack or Oaxaca

flour tortillas (6-inch)

toothpicks

vegetable oil (for frying)

shredded iceberg lettuce

sour cream (or crema)

lime wedges

pickled jalapeños (optional)

house salsa (included with order)

Place the pint or pilsner glass in the refrigerator for at least 30 minutes ahead of time for best results. If you need a quick chill, fill the glass with ice and cold water, let sit 1–2 minutes, then dump the ice water and drain thoroughly before pouring.

Chill the glass

Place a coaster or napkin on the serving surface. Set the chilled glass nearby and have the bottle opener within easy reach. Keep the bottle upright until ready to open to minimize agitation.

Prepare tools and surface

Confirm the Miller Lite is well chilled—ideal serving temperature is about 35–40°F (2–4°C). Inspect the bottle for any cracks or excessive sediment (normal beers like Miller Lite will be clear).

Check temperature and condition

Hold the bottle firmly by the neck. Use the bottle opener to remove the cap with a quick, steady motion. Wipe any moisture from the lip of the bottle with a napkin if necessary.

Open the bottle

Tilt the chilled glass at a 45° angle. Begin pouring the Miller Lite slowly down the side of the glass so the beer forms a smooth, steady stream. When the glass is roughly three-quarters full, gradually straighten it to vertical and finish pouring into the center to create a 1/2–1 inch (1–2 cm) head of foam. This preserves aroma and carbonation while avoiding excessive foam.

Proper pour

If using the optional lime wedge, present it on the side of the glass or gently squeeze a single small squeeze over the beer and drop it in. Note: Miller Lite is traditionally served without garnish, so this is optional and based on preference.

Garnish (optional)

Place the poured beer on the prepared coaster or napkin and serve immediately. If you opened the bottle but also poured, you can offer the remaining bottle on the side. Encourage drinking while cold to enjoy optimal flavor and carbonation.

Serve

Miller Lite (standard bottle)

Optional lime wedge

Pint or pilsner glass (chilled)

Bottle opener

Coaster or napkin

Ensure the Coors Light bottle is cold before serving. Best serving temperature is ~34–40°F (1–4°C). If already refrigerated, remove just before serving. If not chilled, place bottle in an ice bucket filled with ice and a little water for 15–20 minutes for a quick chill, or refrigerate upright for at least 2–4 hours.

Chill the bottle

Keep the bottle upright and avoid shaking; this preserves carbonation and prevents excessive foaming when opened or poured.

Handle gently

Use a bottle opener (or twist off if applicable) to remove the cap. If using a cap opener, position on the lip, pull the cap off in a single motion. Wipe any condensation from the bottle neck with a napkin.

If using the pint glass, chill it briefly in the freezer for 5–15 minutes or rinse with cold water and chill in the refrigerator. A cold glass helps maintain temperature and reduces foam, but avoid a frosted glass that will cause rapid foaming.

Chill the glass (optional)

Tilt the chilled glass to about 45°. Begin pouring the beer slowly down the side of the glass so the liquid gently runs down; when the glass is about two-thirds full, tilt upright and pour into the center to create a modest head of approximately 1/2 inch (1 cm). This preserves aroma and carbonation without excessive foam.

Pouring technique

If you prefer a citrus accent, run the lemon wedge around the rim and drop it into the beer or serve it on the side. Coors Light is commonly served without garnish, so this is optional.

Add garnish (optional)

Present immediately while cold. If you opened the bottle but did not pour, place the cap back loosely or set the bottle in a chilled coaster/ice bucket to keep cold. One bottle serves one person.

Coors Light (12 fl oz / 355 ml) bottle

Pint glass (chilled)

Lemon wedge

Refrigerate the bottle for at least 2–4 hours prior to service for best flavor (target serving temperature ~38–45°F / 3–7°C). For a quick chill, submerge bottle in an ice+water bath for 15–20 minutes, turning occasionally. Do not use direct freezer contact for more than 20–30 minutes to avoid freezing or splitting.

Chill the bottle (if not already chilled)

Check the bottle for damage, sediment at the bottom, or an off odor when the cap is removed. Wipe the outside and the lip with a clean damp cloth if there is condensation or sticky residue.

Inspect the bottle

If the bottle is twist‑off, grip the cap and twist counterclockwise to remove. If it has a pry‑off cap, place the bottle opener under the cap lip and lever upward to remove the cap cleanly. Immediately wipe the lip with a clean napkin to remove any residue.

If serving in a glass, ensure the chilled pint glass is clean and free of detergent residue (rinse if needed). Place a coaster on the table or tray and a cocktail napkin folded beside it for presentation. Lay the bottle opener on the napkin if you used one or as a courtesy for the guest.

Prepare the glass and service items

Tilt the chilled glass to about 45°. Begin pouring the Odouls slowly down the side of the glass, aiming to create minimal foam. When the glass is about two‑thirds full, gradually straighten the glass and finish the pour down the center to form a modest head of roughly 1/2 to 1 inch (1–2 cm). For guests who prefer to drink from the bottle, present the opened bottle upright on the napkin and coaster rather than pouring.

If the guest requests a citrus accent, place the lemon wedge on the rim of the glass or offer it on the napkin. Do not squeeze the wedge into the glass unless requested—allow the guest to decide how much citrus flavor they want.

Serve the poured Odouls or the opened bottle on the coaster with the napkin underneath. Position the bottle label facing the guest. If a bottle opener was used, place it on the napkin beside the bottle. Announce the item clearly ("Odouls, non‑alcoholic beer") and ask if they would like anything else.

Final presentation

Odouls non‑alcoholic beer (bottle)

Lemon wedge (optional)

Bottle opener (if bottle not twist‑off)

Cocktail napkin

Coaster

Sanitize all equipment that will contact cooled wort or finished beer (fermenter, airlock, siphon, spoons). Measure out ingredients: DME, flaked rice, Carapils, hops, Irish Moss, yeast.

Prep & Sanitation

Heat 2.5 gallons of the water to 155°F (68°C). Place flaked rice and crushed Carapils in a sanitized grain bag and steep in the 150–155°F (65–68°C) water for 20 minutes. Maintain temperature; do not boil. Remove the grain bag and allow it to drain back into the kettle. Do not squeeze aggressively.

Steep Specialty Grains

Bring the steeping liquid to a gentle boil. Remove the kettle from heat and slowly stir in the 5.5 lb light DME (and any rice adjunct if using syrup form) to fully dissolve — adding extract off-heat prevents scorching. Return to a vigorous boil.

Dissolve Extract & Adjuncts

Start a 60-minute boil. At the start of the boil (60 min remaining), add 0.5 oz Magnum hops (bittering). With 15 minutes left, add 1 tsp Irish Moss (or 1/2 tsp Whirlfloc tablet). With 5–10 minutes left, add 0.5 oz Saaz/Hallertau for very light aroma/finish. Keep boil vigorous and watch for boilovers when boil first begins.

Boil & Hop Schedule

At flameout, cool the wort quickly to 50–55°F (10–13°C) using an immersion or plate chiller. While chilling, top up with pre-boiled, chilled water to reach a total volume of 5.0 US gallons in the fermenter. Cool slowly if using a cooler; avoid contamination.

Chill Wort & Top Up

Aerate the cooled wort thoroughly (shake the closed fermenter, use a sanitized whisk, or oxygenate to ~8–10 ppm). Rehydrate or prepare Saflager S-23 (or your chosen lager yeast) according to the manufacturer's directions and pitch into the 50–55°F wort. Seal fermenter and attach airlock.

Oxygenation & Pitching Yeast

Ferment at 50–55°F (10–13°C) for 10–14 days until primary fermentation subsides and gravity is stable for 2 consecutive days. If using a true lager yeast and you have temperature control: after primary is mostly complete, raise to 58–60°F for 48 hours for a gentle diacetyl rest, then slowly lager (lower) to 35–40°F and condition for 2–4 weeks for extra crispness. If you cannot lager, allow additional cold conditioning in refrigerator for 1–2 weeks to clarify.

Fermentation Schedule

Expect a final gravity around 1.008–1.010. Confirm FG with a hydrometer or refractometer to ensure fermentation is complete before packaging.

Final Gravity Target

Sanitize bottles, caps, bottling bucket, siphon, and any tools with the prepared sanitizer solution. Keep everything sanitary to avoid contamination.

Sanitize & Prepare Bottles

Boil 4 oz (113 g) corn sugar in 2 cups (475 ml) of water for 5 minutes to sterilize, then cool to room temperature. Pour the cooled priming solution into a sanitized bottling bucket.

Prepare Priming Sugar

Siphon beer gently from the fermenter to the bottling bucket onto the priming solution, avoiding siphoning sediment (trub). Mix gently by siphoning back-and-forth once or two times; do not aerate.

Transfer Beer to Bottling Bucket

Fill each sanitized 12 oz bottle to about 1/2" headspace, cap with sanitized caps, and label if desired. This recipe yields approximately 5 gallons (~53 x 12 oz bottles).

Bottle

Condition bottles at 68–72°F (20–22°C) for 10–14 days to carbonate. After conditioning, chill bottles for 24–48 hours before opening. For a crisper, lager-like finish, cold condition in a refrigerator for 1–2 weeks at ~35–40°F.

Bottle Conditioning

Serve very cold (38–45°F / 3–7°C) in a clean pilsner-style glass. Pour gently down the side to preserve carbonation or pour with a small head for aroma. Store remaining bottles refrigerated.

Light Dry Malt Extract (DME)

Flaked Rice

Carapils (dextrine) malt, crushed

Magnum hops (bittering)

Saaz or Hallertau hops (aroma/finish)

Irish Moss or Whirlfloc (clarifier)

Water (for mash/boil/adjust)

Saflager S-23 (or Wyeast 2124 / White Labs WLP830) lager yeast

Corn (dextrose) priming sugar

Bottles (12 oz)

Bottle caps

Sanitizer (e.g., Star San) - concentrated solution

Confirm the Budweiser has been refrigerated and is well chilled (ideal serving temperature ~38–45°F / 3–7°C). If it's not chilled, place the bottle in the fridge until cold.

Ensure proper temperature

Check the bottle for visible sediment or excessive shaking. If it has been jostled, set it upright for a few minutes to let foam settle before opening.

Inspect bottle

Remove the chilled pint or pilsner glass from the cooler or freezer and wipe any frost or excess condensation with a clean cloth. Place the coaster on the serving surface where you'll set the bottle.

Prepare glass and station

Hold the bottle firmly at the base, position the bottle opener under the cap and pry the cap off in a single smooth motion. Keep the bottle upright and steady to avoid splashing.

Open bottle

Tilt the glass to about 45°. Begin pouring the beer slowly, aiming to let the liquid flow down the inside wall of the glass. When the glass is about three-quarters full, gradually tilt the glass upright and pour into the center to create a modest head of about 1/2 inch (1 cm). This preserves aroma and carbonation while avoiding excessive foam.

Pour properly

Place the opened bottle on the coaster next to the glass. Serve immediately while cold. If the guest prefers to drink from the bottle instead of a glass, wipe the neck with a clean napkin and present the chilled bottle on the coaster.

Finish and present

Return any unopened bottles to the refrigerator promptly to keep them at serving temperature and preserve carbonation.

Tray Of Taquitos (made With Corn Tortillas) 25 Ct.

Tray Of Flautas (made With Flour Tortillas) 25 Ct.