Tequila Orange BBQ Chicken Burritos!! Served with kicked up baked beans and red cabbage slaw

YUMMMMMM! This is an easy use up for extra chicken, or poach up 2 large breasts and shred them. For the sauce: 2 chile in adobo 2 1/2 cups chicken stock 1 cup ketchup 2 tablespoons cider vinegar 2 tablesoppns dark brown sugar 2 tablespoons worchestershire sauce 2 tablespoons dark abmber maple syrup 2 shots tequila 4 cloves garlic, finely chopped 1 orange, zested and juiced 1 lime, zested and juiced Blend chilies in a food processor with 1/2 cup stock until smooth. Add chiles to a sauce pot, add remaining ingredients, including citrus zest. Bring to a boil. Reduce heat and simmer for 20-30 minutes until thickened. Add chicken to pot and cook until heated through. For the Burritos 4-6 large flour tortillas Shredded SHARP white cheddar cheese Kicked up baked beans 1 tablespoon EVOO 4 slices bacon, chopped 1/2 red onion chopped fine 1 28 oz can baked beans, I use Bush's homestyle 1/4 cup steak sauce 2 tsp black pepper Add EVOO to a large skillet. Drop in bacon and cook until crispy. Add onion. Cook until tender. Add baked beans and steak sauce. Heat until cooked through. Red Cabbage Slaw 1/2 head red cabbage, shredded 1/2 cup EVOO 1/3 cup cider vinegar 1/2 red onion grated salt and pepper Mix and chill. Drain when serving Char tortillas on a burner, or under the broiler for a few seconds. Add 1/3 cup chicken, shredded cheese, beans and slaw. Tuck and roll, cut in half to serve.