how2heroes » Tequila-BBQ Chicken Tacos w/ Peach Salsa

Print Recipe

Serves 15-20

Ingredients

For Chicken

5 lbs boneless, skinless chicken breasts
2 cups dried Thai bird chiles
1 cup dried morita chiles (can use dried chipotles)
5 cups tequila, divided
½ cup olive oil
1½ tsp chopped garlic
2 tbsp chopped basil
juice of 1 lime
4 cups BBQ sauce
4 cups water
1 cup rice wine vinegar

For Salsa

5 peaches, pitted & diced
½ cup chopped basil
½ cup chopped red onion
½ cup chopped Vidalia onion
2 tbsp dried Thai bird chiles
6 tbsp tequila, divided
¼ cup rice wine vinegar
¾ cup olive oil
¼ - ½ cup sliced scallions
2-3 jalapenos, chopped
juice of 2 limes
salt & pepper to taste

To Serve

grilled or warm corn tortillas
arugula tossed in your favorite dressing (optional)
cotija cheese
lime wedges

How-to

Braise Chicken

Place dried chiles in a medium bowl with one cup of the tequila. Allow to sit and rehydrate at least 3 hours. In a separate small bowl, also soak 2 tbsp dried chiles (needed for the salsa) in 2 tbsp tequila (from salsa ingredients). Set the smaller bowl of chiles aside
In a large bowl, toss together chicken, olive oil, the medium bowl of rehydrated chiles (with the tequila they were soaking in), salt, pepper, garlic and basil. Allow to sit and marinate about 20 minutes
Set a large pot or braising pan over medium-high heat. Add oil-coated chicken and chiles and sear the chicken 3-4 minutes per side, or until golden. Reserve marinade. Add remaining braise ingredients
Bring the liquids to a boil, then reduce the heat to a low simmer. Braise 3-3½ hours, uncovered

Make Peach Salsa

Remove remaining dried chiles from tequila and chop into small pieces
Add all salsa ingredients in a medium bowl and toss together. Set aside and refrigerate until needed

Shred Chicken & Purée Sauce

Remove chicken from sauce and set aside until cool enough to handle. Blend until smooth with a stick blender, or allow the liquid to cool slightly and puree in a stand blender
Shred chicken into smaller pieces. To serve, transfer shredded chicken and sauce back into braising pan and heat over medium until the sauce is just simmering

Plate

Place warm tortillas on a plate and mound the shredded chicken and sauce atop. Sprinkle with cotija cheese and dressed arugula (optional). Finish with peach salsa. Serve lime wedges on the side

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Brian Poe

Chef Brian Poe is a seasoned and skilled chef, continually pushing himself and his food to the max. Originally from a small town in Georgia, Poe began his serious cooking career during the 1996 Olympic Games held in Atlanta. From there he made his move out west and began to hone his skills at the Pinon Grill, located within the Millennium Scottsdale Resort in Arizona. In 2003 Poe moved to Boston as Executive Chef and Director of Food & Beverage for the renowned Season’s Restaurant at the Millennium Bostonian Hotel. Poe explores the food scene everywhere he goes, from farms, to production lines, to family barbeques. In February 2009 Chef Poe partnered with The Rattlesnake to create POE @ Rattlesnake Bar & Grill. The new menu intertwines Mexican cuisine with flavors from the Southwest and South America.