You may also like
Categories:
barbecue sauce mustard chicken olive oil red onion paprika ground cumin chicken salt flour tortillas Cheddar cheese handful coriander sour cream
Viewed: 25 - Published at: 7 years agoIngredients
- For the barbecue sauce:
- 1/4 cups white vinegar
- 1/4 cups brown sugar
- 1/4 cups Worcestershire sauce
- 1/4 cups tomato sauce
- 1 tablespoon mustard
- For the chicken and to assemble:
- olive oil for frying
- 1 red onion, finely chopped
- 11/2 teaspoons paprika
- 2 teaspoons ground cumin
- 4 chicken thighs, skins removed
- salt and pepper
- 8 x 20cm soft flour tortillas
- 1 cup grated cheddar cheese
- handful coriander, finely chopped
- sour cream to serve
Method
- Place all of the barbecue sauce ingredients in a bowl and whisk until combined. Set aside.
- Preheat your oven to 180°C. Heat some olive oil in a deep frying pan. Saute the red onion, paprika and cumin together for a three minutes. Add the chicken thighs and season with salt and pepper. Toss the chicken to coat in the spices.
- Transfer the contents of the saucepan to an ovenproof dish. (Try and use one that allows the chicken to fit snugly in a single layer.) Pour the barbecue sauce over the chicken.
- Cover the oven dish with foil and bake for one hour. Transfer the chicken to a chopping board. Take the chicken off the bone and shred. Place the shredded chicken in a bowl. Add one cup of the barbecue sauce from the oven dish and mix well.
- Spread the barbecue chicken over four flour tortillas. Add a sprinkling of cheddar cheese and chopped coriander. Place another tortilla on top of each one.
- Heat a frying pan over a medium heat. Dry fry each tortilla for a minute on each side. Cut into wedges and serve immediately with some sour cream.
