Buffalo Chicken Taquitos
When I think Buffalo sauce, I think winter—that spicy, all-American, tangy flavor that warms you up and is basically synonymous with sports bars. There’s nothing elegant or elevated about it, but I’m a sucker for that orange sauce and always have been.
I made these babies on a whim for the Super Bowl. They were gobbled up so quickly, I have little doubt they’ll grace our table at least a few more times this season.
YOU WILL NEED
1/3 cup butter, ghee, or plant-based butter (dairy free), plus more for pan-frying
1 clove garlic, grated or finely chopped
1 cup hot sauce (we prefer Erewhon’s Habanero Hot Sauce or Frank’s)
1 teaspoon fine sea salt
1/4 teaspoon ground black pepper
2 pounds boneless, skinless chicken thighs (about 8-10 chicken thighs)
12-16 grain free tortillas, warmed
Shredded manchego cheese or hard plant-based cheese for dairy free
Sliced avocado, for serving
Fresh cilantro, for serving
Lime wedges, for serving
TO MAKE
Preheat the oven to 325F.
In a large Dutch oven or stock pot set over medium heat, melt the butter. Stir in the garlic and let cook until fragrant. Stir in the hot sauce, salt, and pepper. Carefully arrange the chicken thighs in the sauce, turning to ensure they’re fully coated. Cover and place in the oven until cooked through, about 25-30 minutes. Remove from the oven and shred the cooked Buffalo chicken in its sauce.
Shred a bit of cheese on top of each warmed tortilla. Add a couple spoonfuls of shredded chicken in a line down the middle of each tortilla. Roll up the tortillas and set aside.
In a large cast iron pan set over medium heat, melt butter to coat the bottom of the pan. Add each filled and rolled tortilla to the pan seam side down and let pan fry until golden brown. Turn each tortilla until all sides are golden and crispy. Place the taquitos on a serving platter and garnish with avocado, cilantro, and lime. Serve right away. Enjoy!