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Saucy Mama Double Lime Chipotle Taquitos

By 5:31 PM , , , , ,

This is another recipe for the Saucy Mama Recipe Contest.

It's easy to make, but thanks to all of the flavor that Saucy Mama packs into their sauces and marinades, it only TASTES like it took all day. It'll take you about 30 minutes.
In making these, I learned the trick to getting the corn tortillas to not split is to wrap them in a stack paper towels and microwave them for 2 minutes. This will keep them "pliable" and keep them together when you cook them.

I call it Double Lime Chipotle because you use it inside the taquito but also use it in the sauce on top as well.


1 lb boneless, skinnless chicken breast
1 bottle of Saucy Mama Lime Chipotle Marinade
1 pack of corn tortilla shells (the 6 inch size)
1 cup of sour cream
1 lime


To make the sauce simply combine one cup of sour cream and the 1/3 bottle of the Saucy Mama Lime Chipotle Marinade and add the juice and 1/2 lime. Place the sauce in the fridge to come together while you're making your taquitos.

Boil the chicken whole until cooked through.

When chicken is cool enough to handle, using two forks shred the chicken completely.

Place the shredded chickenin a pan with with 2/3 bottle of Saucy Mama Lime Chipotle Marinade and keep in medium low heat until warm throughout. Let the mixture "simmer" for about 10 minutes for the flavors to combine.

While that's on the stove getting happy, wrap you tortilla shells (about 10 per batch) in dry paper towels and microwave on high for 2 minutes. This will keep them workable.

In a separate pan (preferable cast iron or a deep fryer) heat oil to 375.

When you're ready to make your taquitos, place a corn tortilla flat, and place a heaping tablespoon and then some of the chicken mixture on one edge of the tortilla and roll up.

Pierce with a toothpick to keep together.

Repeat until all of the chicken mixture is used.

When the oil is hot, drop in your taquitos, as many as will fit in a single layer. If the oil doesn't cover the top, make sure you roll them over. They'll only need to cook for about two minutes total - until they're lightly browned and crispy.

Drain on a paper towel and plate in a row, stacking accordingly.

Drizzle your sauce over top and serve. These are guaranteed to be a crowd pleaser - and the recipe makes a HUGE batch.


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