There’s a barbecue place in Central Texas that has this tasty little creation that every once in a while, I just have to have. Fuschak’s takes a tortilla, loads it with refried beans, brisket, barbecue sauce, hot sauce, cheese, and onions, and wraps it all up, creating the most delicious burrito, what they call a bar-burrito. When my hubby insisted we serve barbecue at our wedding because “otherwise it wouldn’t be a real Texas wedding,” I insisted we hire Fuschak’s to cater just so I could order myself a bar-burrito. They kindly delivered a handful of their delicious bar-burritos for hubby, my stepsister, and me.
The only problem about getting a bar-burrito craving is that I’m not about to hop onto IH35 and spend up to two hours in death-trap-like traffic just to get one. The only solution is to make our own version at home. And on Friday evening, that’s just what I did – except I switched the brisket for chicken and the white flour tortillas for whole wheat.
BARBECUE CHICKEN TACOS
Makes 6-8 tacos, serving size 2 per person
Downloadable PDF of Barbecue Chicken Tacos
- In a large, deep skillet, add:
- 1 pound chicken breast; I used a package of chicken breast tenders
- 1 cup barbecue sauce; use more if needed – you want just enough sauce to simmer the chicken, but not so much that it covers the chicken. I used Jack Daniel’s Original No. 7 Barbecue Sauce
- Bring the sauce to a boil, then cover and reduce heat, letting the chicken simmer until just cooked through and no longer pink, about 15 – 20 minutes
- While the chicken cooks, prepare the beans:
- You can use a can of refried beans, or you can use my method below for smashed pinto beans. I prefer the smashed pinto beans because canned refried beans are too dry and thick for my liking. If you make your own homemade beans, that would be absolutely perfect.
- Drain just a bit of liquid from 1 15-ounce can pinto beans
- Pour beans and remaining liquid into a medium saucepan
- Using a potato masher, mash the beans into the liquid until they are all smashed, resulting in a creamy, slightly thick consistency.
- Cook over low heat until just heated through, cover to keep warm and turn off heat so as not to burn.
- While chicken and beans are cooking, finely chop half a small onion and set aside.
- Set aside 1/2 cup shredded colby jack or cheddar cheese
- Also set aside 1/2 cup barbecue sauce of your choice and 2 Tablespoons hot sauce of your choice, such as Tobasco.
- When chicken is cooked through, turn off heat and shred the chicken using two forks. I shred it in the skillet.
- Stir the chicken into the sauce remaining in the skillet, adding more if necessary to coat chicken, and heat through.
- Heat 6 7-inch whole wheat flour tortillas by either wrapping in damp paper towels and steaming in the microwave until hot (30 seconds – 1 minute) or warming for 15-30 seconds per side in a dry skillet over medium heat.
- To assemble:
- Spread beans onto each tortilla
- Place chicken on top of beans
- Sprinkle shredded cheese over the chicken
- Sprinkle on the finely chopped onion
- Top with 1 Tablespoon or so of barbecue sauce and 1/4 teaspoon hot sauce, give or take for your own preference
- Fold tortilla and enjoy!
I’ll be honest – I forgot to put the hot sauce on mine and I was missing it. It adds that perfect kick to enhance all the flavors. They were not the Fuschak’s bar-burrito (chicken is not a replacement for slow cooked brisket!). But they were still really good – good enough to fulfill the craving. I’ll definitely be making them again, especially when I can talk hubby into firing up the charcoal grill to grill the chicken.
The girls loved these for dinner, without the hot sauce and onions, of course! And the leftover chicken was used for:
GRILLED SMOKED CHEDDAR SANDWICHES WITH SHREDDED BARBECUE CHICKEN
The next day the girls wanted grilled cheese sandwiches for lunch. I sliced some smoked cheddar, buttered some bread, used the leftover barbecue chicken, and made a tasty take on grilled cheese that was a hit with the kids.
Are there any restaurant specialties you like to recreate at home? I’m always trying to recreate different dishes I had at restaurants, especially since we drastically scaled back how often we eat out, venturing to a restaurant only twice a month now.
~Ingredients to nourish the body put together in ways to nourish the soul to share with family and friends to nourish the heart~