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


3 to 4 dried guajillo or red New Mexico chile peppers, stemmed and seeded
2 1/2 cups chicken stock
1 cup organic ketchup
1/4 cup plus 2 tablespoons cider vinegar
2 tablespoons packed dark brown sugar
2 tablespoons Worcestershire sauce
2 tablespoons dark amber maple syrup
2 shots Mezcal or other tequila of your choice
4 cloves garlic, finely chopped
3 limes
1 small organic orange
4 cups shredded Poached Chicken Breasts, recipe follows
1/3 cup plus 1 tablespoon EVOO
4 slices smoky bacon, chopped
1 red onion, halved; 1 half chopped and the other half whole
One 28-ounce can baked beans, such as Bush's
1/4 cup steak sauce, such as Lea and Perrins Thick Classic Worcestershire Sauce
2 teaspoons coarsely ground black pepper
1 small red cabbage (1 pound), finely shredded
Kosher salt
8 large flour tortillas
12 ounces sharp white Cheddar
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)
1 tablespoon whole black peppercorns
8 cloves garlic, smashed
4 large bay leaves
4 carrots, coarsely chopped
4 stalks celery, coarsely chopped
2 lemons, sliced
2 onions, quartered
Herb bundle of fresh parsley, rosemary and thyme tied with kitchen string
Kosher salt



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