Tequila-Orange BBQ Chicken Burritos with Sharp Cheddar, Baked Beans and Red Cabbage

Name: Tequila-Orange BBQ Chicken Burritos with Sharp Cheddar, Baked Beans and Red Cabbage
Prep time: 1 h 5 min
Cook time: 1 h 5 min
Total time: 1 h 5 min
Yield: 4
Cuisine: Mexican
Ingredients: 4 slices smoky bacon, chopped; 794 grams baked beans, such as Bushs; 4 larges bay leaves; 1 Tbsp whole black peppercorns; 4 whole bone-in, skin-on chicken breasts (for all white meat) or 3 whole 4-pound chickens (for a mix of white and dark meat); 4 carrots, coarsely chopped; 4 stalks celery, coarsely chopped; 591 milliliters chicken stock; 3 to 4 dried guajillo or red New Mexico chile peppers, stemmed and seeded; 59 milliliters cider vinegar; 2 Tbsps packed dark brown sugar; 79 milliliters EVOO; 8 larges flour tortillas; 4 cloves garlic, finely chopped; 8 cloves garlic, smashed; 2 teaspoons coarsely ground black pepper; 237 milliliters organic ketchup; 4 servings Kosher salt; 2 lemons, sliced; 3 limes; 2 Tbsps dark amber maple syrup; 2 shots Mezcal or other tequila; 2 onions, quartered; 1 small organic orange; 4 servings Herb bundle of fresh parsley, rosemary and thyme tied with kitchen string; 454 grams small red cabbage , finely shredded; 1 red onion, halved; 1 half chopped and the other half whole; 340 grams sharp white Cheddar; 59 milliliters steak sauce, such as Lea and Perrins Thick Classic Worcestershire Sauce; 2 Tbsps Worcestershire sauce

Tequila-Orange BBQ Chicken Burritos with Sharp Cheddar, Baked Beans and Red Cabbage might be just the main course you are searching for. One portion of this dish contains approximately 88g of protein, 82g of fat, and a total of 1678 calories. This recipe serves 4. Head to the store and pick up flour tortillas, peppercorns, new mexico chile peppers, and a few other things to make it today. To use up the dark brown sugar you could follow this main course with the Brown Butter Brown Sugar Cookies as a dessert. This recipe is typical of Mexican cuisine.

Instructions

Toast the chile peppers in a saucepan over medium-high heat, pressing them flat with a metal spatula and turning occasionally, for 2 to 3 minutes.

Ingredients you will need

Chili Pepper

Toast

Equipment you will use

Sauce Pan

Spatula

Add the stock and bring to a boil. Reduce the heat to a simmer and cook until the chiles are tender, 15 to 20 minutes. Puree the chiles and stock in a food processor, then return the mixture to the pan.

Ingredients you will need

Chili Pepper

Stock

Equipment you will use

Food Processor

Frying Pan

Add the ketchup, 2 tablespoons vinegar, brown sugar, Worcestershire sauce, maple syrup, tequila and 2 garlic cloves. Grate enough zest from the limes and orange to make 1 tablespoon each; add to the pan along with the juice of 1 lime and the orange. Reduce the heat to a low boil and cook for 20 minutes.

Ingredients you will need

Worcestershire Sauce

Whole Garlic Cloves

Brown Sugar

Maple Syrup

Ketchup

Tequila

Vinegar

Orange

Juice

Lime

Equipment you will use

Frying Pan

Add the chicken and stir to coat with the sauce. Meanwhile, heat 1 tablespoon EVOO in a skillet over medium-high heat.

Ingredients you will need

Whole Chicken

Sauce

Extra Virgin Olive Oil

Equipment you will use

Frying Pan

Add the bacon and cook until browned.

Ingredients you will need

Bacon

Add the chopped onions and the remaining 2 garlic cloves and cook until soft, 3 to 4 minutes. Stir in the beans and cook until heated through. Stir in the steak sauce and pepper.

Ingredients you will need

Whole Garlic Cloves

Steak Sauce

Onion

Pepper

Beans

Combine the juice of the remaining 2 limes and the remaining 1/4 cup vinegar in a large bowl. Grate the remaining onion half into the bowl and whisk in the remaining 1/3 cup EVOO.

Ingredients you will need

Vinegar

Juice

Lime

Onion

Extra Virgin Olive Oil

Equipment you will use

Whisk

Bowl

Add the cabbage and toss to combine. Season with salt and pepper.

Ingredients you will need

Salt And Pepper

Cabbage

Drain the slaw before using. Char the tortillas for 30 seconds on each side.

Ingredients you will need

Tortilla

Place some of the chicken mixture on the edge of each tortilla, top with Cheddar, beans and slaw, then tuck in the sides of the tortilla and roll up tightly. Cook's Note: The chicken can be refrigerated in the BBQ sauce for a make-ahead meal. Reheat over medium heat, stirring. The beans and the slaw can be refrigerated separately until ready to use.

Ingredients you will need

Barbecue Sauce

Tortilla

Cheddar Cheese

Whole Chicken

Beans

Roll

Put the chicken in a very large stockpot or divide between 2 pots if necessary.

Ingredients you will need

Whole Chicken

Equipment you will use

Pot

Add the peppercorns, garlic, bay leaves, carrots, celery, lemons, onions and herb bundle and sprinkle with salt.

Ingredients you will need

Peppercorns

Bay Leaves

Carrot

Celery

Garlic

Lemon

Onion

Salt

Add enough water to cover the chicken. Bring to a boil, then reduce the heat to low and cook at a rolling simmer for 1 1/2 hours.

Ingredients you will need

Whole Chicken

Water

Remove the chicken from the liquid and let cool. Strain the stock. (You should have 5 to 6 quarts stock.)

Ingredients you will need

Whole Chicken

Stock

Remove the skin and bones from the chicken, and shred the meat using your hands or 2 forks.

Ingredients you will need

Meat

Equipment

Ingredients

Servings:

4slices

smoky bacon, chopped 794grams

baked beans, such as Bush's 4larges

bay leaves 1Tbsp

whole black peppercorns 4

whole bone-in, skin-on chicken breasts (for all white meat) or 3 whole 4-pound chickens (for a mix of white and dark meat)4

carrots, coarsely chopped 4stalks

celery, coarsely chopped 591milliliters

chicken stock 3

to 4 dried guajillo or red New Mexico chile peppers, stemmed and seeded 59milliliters

cider vinegar 2Tbsps

packed dark brown sugar 79milliliters

EVOO 8larges

flour tortillas 4cloves

garlic, finely chopped 8cloves

garlic, smashed 2teaspoons

coarsely ground black pepper 237milliliters

organic ketchup 4servings

Kosher salt 2

lemons, sliced 3

limes 2Tbsps

dark amber maple syrup 2

shots Mezcal or other tequila 2

onions, quartered 1small

organic orange 4servings

Herb bundle of fresh parsley, rosemary and thyme tied with kitchen string 454grams

small red cabbage , finely shredded 1

red onion, halved; 1 half chopped and the other half whole 340grams

sharp white Cheddar 59milliliters

steak sauce, such as Lea and Perrins Thick Classic Worcestershire Sauce 2Tbsps

Worcestershire sauce

Recommended wine: Pinot Noir, Riesling, Sparkling Rose

Mexican can be paired with Pinot Noir, Riesling, and Sparkling rosé. Acidic white wines like riesling or low-tannin reds like pinot noir can work well with Mexican dishes. Sparkling rosé is a safe pairing too. You could try Montinore Red Cap Pinot Noir. Reviewers quite like it with a 4.4 out of 5 star rating and a price of about 19 dollars per bottle.

Montinore Red Cap Pinot Noir

Balanced fruit with minimal environmental pressure. This is a blend of all the Pinot Noir blocks farmed. Each lot is fermented using native yeasts resulting in a true expression of the land on which it was grown. Drink from now to 2018. Pair with: salmon, sausage, squash, grilled meats and mushrooms are some of the many ingredients we’ve paired with the 2014 vintage.