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1
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.
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2
Add the stock and bring to a boil.
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3
Reduce the heat to a simmer and cook until the chiles are tender, 15 to 20 minutes.
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4
Puree the chiles and stock in a food processor, then return the mixture to the pan.
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5
Add the ketchup, 2 tablespoons vinegar, brown sugar, Worcestershire sauce, maple syrup, tequila and 2 garlic cloves.
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6
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.
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7
Reduce the heat to a low boil and cook for 20 minutes.
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8
Add the chicken and stir to coat with the sauce.
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9
Meanwhile, heat 1 tablespoon EVOO in a skillet over medium-high heat.
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10
Add the bacon and cook until browned.
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11
Add the chopped onions and the remaining 2 garlic cloves and cook until soft, 3 to 4 minutes.
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12
Stir in the beans and cook until heated through.
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13
Stir in the steak sauce and pepper.
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14
Combine the juice of the remaining 2 limes and the remaining 1/4 cup vinegar in a large bowl.
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15
Grate the remaining onion half into the bowl and whisk in the remaining 1/3 cup EVOO.
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16
Add the cabbage and toss to combine.
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17
Season with salt and pepper.
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18
Drain the slaw before using.
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19
Char the tortillas for 30 seconds on each side.
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20
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.
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21
Cook's Note: The chicken can be refrigerated in the BBQ sauce for a make-ahead meal.
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22
Reheat over medium heat, stirring.
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23
The beans and the slaw can be refrigerated separately until ready to use.
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24
Put the chicken in a very large stockpot or divide between 2 pots if necessary.
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25
Add the peppercorns, garlic, bay leaves, carrots, celery, lemons, onions and herb bundle and sprinkle with salt.
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26
Add enough water to cover the chicken.
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27
Bring to a boil, then reduce the heat to low and cook at a rolling simmer for 1 1/2 hours.
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28
Remove the chicken from the liquid and let cool.
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29
Strain the stock.
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30
(You should have 5 to 6 quarts stock.)
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31
Remove the skin and bones from the chicken, and shred the meat using your hands or 2 forks.
