I will put anything on a taco.
For me, tortillas are a blank slate for whatever your heart and palate desires. This time, this shredded barbecue chicken was the perfect filling. I cook adobo chicken the same way: on a low simmer covered in the seasoned liquid or sauce until the chicken is tender and slips away when lifted with a fork. It’s a very simple, throw-everything-in-the-pot-and-end-up-with-a-meal type of recipe. This recipe calls for only five ingredients tortillas, chicken, barbecue sauce, salt and water. Any other ingredients and toppings are optional.
Even though the chicken simmers for over an hour, I still think of this as a quick meal because there’s hardly any prep work, especially when the barbecue sauce is ready to go.
It’s All In The Barbecue Sauce
You’ll want to use the best barbecue sauce you have, whichever is your absolute favorite. I opted for my homemade coffee barbecue sauce. The chicken is slowly simmered in the barbecue sauce for the most flavorful shredded chicken. I added a few tablespoons of liquid smoke for a more smokey flavorful, but that’s completely up to you.
Variations
My mind always goes straight to tacos. But you can do so many things with the shredded chicken meat. I’m thinking a pulled chicken sandwich would be perfect, or barbecue chicken tamales. There’s also nothing stopping you from eating it plain with a bed of greens for a protein-packed meal.
Barbecue Chicken Tacos
These Barbecue Chicken Tacos take little to no effort. The filing is simply boneless, skinless chicken cooked slowly in barbecue sauce with a hint of liquid smoke for an added smokey flavor. My Coffee Barbecue Sauce is what really makes these special, but you can use any barbecue sauce you have on hand. I top them with sour cream and chopped cilantro before serving on corn tortillas.
Ingredients
- 1 ½ cups Coffee Barbecue Sauce, or your choice of barbecue sauce
- ¾ cups water
- 2 tablespoons liquid smoke (optional)
- Pinch of salt, to taste
- 1 ½ to 2 pounds boneless, skinless chicken thighs
- Corn tortillas
- Cilantro, for serving
- Sour cream, for serving
Instructions
- In a stock pot, add barbecue sauce, water, liquid smoke, and salt. Bring to a simmer and add chicken. Cover with lid and cook on a low simmer for 1 to 1 ½ hours until the chicken is tender and the meat falls apart when lifted with a fork.
- Using a fork pull the chicken pieces apart into the sauce. Heat tortillas in a cast iron skillet and top with shredded barbecue chicken, sour cream, and cilantro.
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