INGREDIENTS
For poaching the chicken:
2 whole large boneless skinless chicken breasts
5 peppercorns
2 bay leaves
½ cup Rufus Teague Touch o' Heat BBQ Sauce
1 cup water
2 teaspoons salt
For assembling the tacos:
More Rufus Teague BBQ Sauce
Re-fried beans
Your favorite shredded cheese
Hard shell and soft shell tacos
Pickled pepperoncinis
Red Cabbage
DIRECTIONS
Combine water with BBQ sauce in a medium sized pot. Add bay leaves, salt and peppercorns. Turn the pot onto low and let the water come to a low simmer.
Add your chicken breast to the BBQ/water mixture. Cover with lid.
Allow the chicken to poach in the liquid for about 20 minutes, or until tender and cooked through.
Remove chicken from pot. Start to shred and add more bbq sauce to the chicken.
Once the chicken is shredded, start to assemble your double decker tacos.
First, start with your soft taco. Heat it up slightly, but keep it pliable.
Then, spread on your warmed refried beans and sprinkle some shredded cheese.
Then, center your hard shell taco in the middle of the soft taco. Bring up the sides of the soft taco.
Start filling the double decker taco with the chicken, more sauce, and your favorite toppings!