Even after another BBQ week at work, I still hadn’t gotten my fill. I decided to spend the morning making my own barbeque sauce, that I later used to dress some shredded chicken to make some tacos. Let me tell you, this more than cured my craving – it was awesome! Sweet, spicy, and just plain good. Not to mention, very healthy! I used a few crumbles of blue cheese on top of the tacos, which was delicious, but could easily be left out (these tacos have TONS of flavor). To make this recipe even faster (and to not unnecessarily heat up the oven or the grill on a hot weekend) buy a rotisserie chicken at the store to shred. Also, in a pinch, you could use your favorite bottled BBQ sauce for a similar effect, though there’s really no reason to not make your own. The ingredient list looks long, but it all goes into one pot together – it’s easy and so SO good.
Try this recipe with my homemade tortillas. And if you’re wanting to make your own chicken to shred, just roast some chicken breasts (skin side up) in a 350 degree oven (generously seasoned with salt and pepper) in the oven for about 25-30 minutes.
Leftover Potential: These ingredients make some killer nachos the next day. Made 1 meal after the initial dinner.
1 Tbsp oil
1 onion, diced
3 cloves garlic, minced
1 cup crushed tomatoes (or tomato puree)
1/4 cup ketchup
1 Tbsp honey
3 Tbsp cider vinegar
1 Tbsp Worcestershire sauce
1 Tbsp soy sauce
2 Tbsp Dijon mustard
1 tsp sriracha, or more to taste*
1 tsp black pepper
1 tsp chili powder
1/2 tsp cayenne pepper*
2 tsp cumin
1. In a large pot, heat the oil over medium heat. Add the onion and saute until translucent. Add the garlic and saute until fragrant.
2. Add the tomatoes and kethup. Simmer to heat through. Add the remaining ingredients and simmer for about 5 minutes.
3. Transfer the mixture to a food processor or blender, and puree until smooth. Transfer back to the pot, and continue to simmer until good flavor develops, 15-20 minutes. Reserve until needed.
*Since this recipe uses hot sauce, chili powder, and cayenne pepper, it’s important to taste the sauce to determine that the right level of spice is acheived. I like my food very spicy, so I used 1 1/2 tsp sriracha and 1 tsp vinegar-based hot sauce and the result was very spicy on it’s own, but not as much so once it was on the chicken. If you don’t like your food too spicy, I would just stick with the chili pepper and cayenne, and nix the sriracha.
2 Tbsp oil
3 poblano peppers, thinly sliced
1 red onion, thinly sliced
1 (4 oz) can green chilies, diced
3 cups shredded chicken
barbeque sauce, as needed
blue cheese, as needed
green onions, as needed
tortillas, as needed
1. Heat the oil in a large saute pan. Add the peppers and onions, and saute until tender. Stir in the green chilies.
2. Toss the chicken with the barbeque sauce to coat. Make the tacos by layering the chicken mixture and sauteed veggies on the tortillas and finishing with blue cheese and green onions. Serve warm.