"This is the quintessential firehouse meal," said Scott Worontzoff.
Recipe: Barbequed Chicken Enchiladas
Prep Time: 60
For the Rub
1/4 cup each sugar, salt, smoked paprika, garlic powder, onion powder and mesquite seasoning
1 tablespoon cumin
1 tablespoon oregano
For the Enchiladas
1 head garlic, minced
3 tablespoons olive oil
2 tablespoons mesquite seasoning
1 teaspoon cumin
1 large can tomato puree
1 cup apple cider vinegar
2 cups brown sugar
1 square unsweetened baking chocolate, roughly chopped
3 pounds boneless, skinless chicken thighs
8- to 10-inch flour tortillas
1 pound sharp Cheddar cheese, shredded
For the Beans
1 small, dried chipotle pepper
12 ounces bacon, diced
2 (15-ounce) cans black beans, drained and rinsed
1/2 cup water
2/3 cup maple syrup
3/4 cup cilantro, chopped
Equipment: grill pan, 12-inch braising pan (preferably rectangle), 10-inch sauté pan, food processor
Whisk all ingredients for the rub and generously coat the chicken. Grill on high till nice and charred.
In the braising pan, sauté garlic in olive oil until golden brown. Add mesquite seasoning, cumin and garlic. Add tomato, vinegar, sugar and chocolate, check for salt and pepper, and bring to a simmer. Add chicken and let simmer for 20 minutes. Remove chicken to a bowl and shred with a fork. Add 6 ounces of the cooking liquid.
Lay out tortillas, fill each with about 6 ounces of chicken and 1/4 cup of cheese. Roll tortilla once to cover the filling, tucking end tight to the filling; fold ends over and finish rolling tortilla. Lay finished enchiladas in braising pan and ladle sauce over top of each one. Place the remaining cheese over each enchilada and bake in a 400-degree oven for 15 minutes.
Meanwhile, make beans: Rehydrate chipotle pepper in hot water, cut in half and discard seeds. Cook bacon until golden brown, don't discard the fat. Add beans and chipotle pepper, and cook an additional minute. Add water and maple syrup and simmer for 2 minutes. In a food processor, blend bean mixture and cilantro until smooth. Yields 10 servings.