February 07, 2010

Sweet and Spicy Chicken Tacos

This is probably one of my favorite recipes. My friend gave it to me, but I have also seen similar recipes that are called the Cafe Rio copycats (they use Dr. Pepper and I use Coke though). I always make this recipe with the Cilantro Lime Rice.

8-12 chicken tenderloins

20 oz. coke classic

1 cup sugar

7 oz. can Chipotle peppers in adobo sauce

1 tsp. minced garlic

1 tsp. cumin

1 tsp. ground mustard

Put everything in a crock pot and cook on high for around 6 hours. (The more chipotle pepper you put in the spicier it will be, I usually put 4-5 in with all the sauce from the can). When chicken is done, take out and shred, (I take out the chipotle peppers and then just throw them away because I think they are too spicy to eat, but add good flavor). Put chicken back in crock pot to absorb juices. Serve on tortillas with black beans, ranch, lettuce, salsa, cheese, cilantro lime rice, whatever you like.

These are the mandatory sauces: Pace picante, Ranch, and La Victoria Thick 'n Chunky Salsa Verde
Roll up and Eat!

1 comment:

  1. I'm glad my sweet and spicy chicken recipe is one of your family's favorites!

    Great job on the blog, Kylee!



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