BBQ Flat Chicken Tacos for Two

I am sitting here as I write this and I am trying to think back to when I first tasted Mexican Food. (Not that this recipe is very Mexican by any stretch of the imagination.)  I think it was when I had moved to London, Ontario and we discovered a restaurant called Chi Chi's.  I believe it was a chain restaurant.

We used to go there every now and then and treat ourselves to Chimichangas and fahitas, and yes, (at that time) margaritas.  I liked the strawberry ones. They were so yummy.  The Fajitas were probably not overly loaded with fat and caloried but those Chimichangas could probably  be considered heart attack specials.

But we were young and did not think of such things. They fed you hot tortilla chips and salsa while you waited for your order.  If it was your birthday they would don Somberoes and come and sing Happy Birthday to you at your table.  Horror of all horrors. As a person who did not and does not like to be the centre of attention, this was a fate worse than death.

My sister taught me how to make Nachos.  I learned how to make Enchiladas from an old Sunset cookery book.  My love of all things Tex Mex was born. 

Up to that point the only thing even remotely resembling Tex Mes in my experience was my mother's Chili Con Carne and she got that recipe from off a can of tomato soup.  Not exactly authentic, lol.

Of course when you have five growing and hungry children, it can get to be rather expensive to eat out and so you learn to make things you like at home and that is what I did.  I think I got rather good at making Enchiladas and Nachos, Tacos and Chili.

These Flat Chicken Tacos resemble real tacos only in the sense that they are served with flour tortillas.  We like soft tacos in this house.  You can eat them flat with  knife and fork (my husband's preference) or folded up like a real taco. (My bohemian preferral!)

I simply toast some six inch soft flour tortillas over my gas burners until blistered and blackened on the edges and then I top them with shredded poached chicken that I have mixed with my own special sauce.

My sauce is tangy and smoky and spicy. I add some heat by using Spanish smoked paprika, this also adds a smoky touch . . .  I do use tomato ketchup. It works well.

I add brown sugar, cider vinegar, Worcestershire sauce and mustard. I use Dijon, but you use whatever kind of mustard you like.

I add a full teaspoon of Green Tabasco sauce. Oh, I simply adore Green Tabasco sauce. I could eat it with a spoon.  Its not quite as hot as the regular one and has a green chili flavour.

I use a bit of seasoning and some garlic powder.  This gets cooked for a short to really meld the flavours and then I stir it into the poached and shredded chicken.

The chicken then gets piled onto the tortillas, topped with a four cheese blend, sprinkled with red onions and baked until the chicken is hot and the cheese has melted. You don't want them to brown. You want the tortillas to stay fairly pliable.  Served hot with your favourite toppings, they are really quite delicious.

Today I accompanied them with a quick slaw that I threw together by grating a carrot, shredding a head of baby gem lettuce, and hand shredding a bit of red cabbage.  This I dressed with a mix of Mayonnaise, Ranch dressing, a squirt of Lime juice and a pinch of sugar.  It was quite yummy if I don't say so myself, and I know I just did!

Oh boy but these were some good.  I was quite full up after eating two one and a half of them.  When I think of how much I used to be able to eat when I was younger I am quite amazed.  Somewhere along the way my appetite has drastically changed.  We used to be able to eat a pizza in the evening for a snack or a box of Kraft dinner, and this was after having had a full dinner earlier on.  Mind you back then we didn't go to bed until gone midnight most nights and nowadays we are all tucked in by 9 o'clock at the latest!  I guess we have officially become old fogies!