{"id":5887,"date":"2018-06-11T19:00:44","date_gmt":"2018-06-11T19:00:44","guid":{"rendered":"http:\/\/houseofq.com\/?post_type=portfolio&p=5887"},"modified":"2024-01-24T12:06:11","modified_gmt":"2024-01-24T20:06:11","slug":"el-pollo-coco-loco-chicken-tacos","status":"publish","type":"portfolio","link":"https:\/\/houseofq.com\/portfolio\/el-pollo-coco-loco-chicken-tacos\/","title":{"rendered":"El Pollo Coco Loco Chicken Taco’s!"},"content":{"rendered":"\n

As served to the thousands of people at the CFOX Jeff O’Neil Show Grills 2018, this taco rocks!  Awesome flavour and even though it has a few steps, it’s tasty!<\/p>\n\n\n

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\"Pollo<\/a><\/div>\n<\/div>\n
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El Pollo Coco Loco Chicken Taco\u2019s!<\/h2>\n\t\n<\/div>\n
<\/div>\n<\/path><\/g><\/g><\/g><\/svg><\/span> Print Recipe<\/a> \n
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<\/div>\n
Course <\/span>Appetizer, Main Course<\/span><\/div>
Cuisine <\/span>Grill, Smoker<\/span><\/div>
HoQ Product <\/span>Backyard Classic (Rock’n Red) BBQ Sauce, Grandma’s Garden, Pepppered Bovine, Slow Smoke Gold BBQ Sauce<\/span><\/div><\/div>\n
Prep Time <\/span>1 hour<\/span><\/span> hr<\/span><\/span><\/div>
Cook Time <\/span>4 hours<\/span><\/span> hrs<\/span><\/span><\/div><\/div>\n
Servings <\/span>8<\/span><\/div>
Author <\/span>House of Q<\/span><\/div><\/div>\n
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Ingredients<\/h3>

Grilled or Smoked Chicken<\/h4>
  • 3-4<\/span> Chicken legs or 1 whole roasting bird<\/span><\/li>
  • 1-2<\/span> TB<\/span> House of Q Peppered Bovine<\/strong><\/span> or any of the House of Q seasonings or rubs<\/span><\/li>
  • 1-2<\/span> TB<\/span> Chili powder<\/span> or ground dried Ancho, Guajillo or Poblano peppers<\/span><\/li>
  • 2-3<\/span> TB<\/span> Vegetable oil<\/span><\/li>
  • 1-2<\/span> Cups<\/span> Chicken stock<\/span> or alternately, beer<\/span><\/li>
  • 1<\/span> Cup<\/span> House of Q Rock'n Red BBQ Sauce<\/strong><\/span><\/li><\/ul><\/div>

    Tangy Coleslaw<\/h4>
    • 4-6<\/span> Cups<\/span> Mixed shredded green and red cabbage and carrots<\/span><\/li>
    • 3\/4<\/span> Cup<\/span> Mayonnaise<\/span><\/li>
    • 1\/4<\/span> Cup<\/span> Apple cider vinegar<\/span><\/li>
    • 2<\/span> TB<\/span> White sugar<\/span><\/li>
    • 1\/4<\/span> Cup<\/span> House of Q Slow Smoke Gold BBQ Sauce<\/strong><\/span> or mustard<\/span><\/li>
    • 1<\/span> TB<\/span> House of Q Grandma's Garden Mix<\/strong><\/span><\/li>
    • 10-18<\/span> Flour tortillas<\/span> depending on the size and number of people to serve<\/span><\/li><\/ul><\/div><\/div>\n

      Instructions<\/h3>
      • Prepare your grill for indirect, medium heat cooking.\u00a0 Meanwhile, mix together the chili powder (or ground chilies) and the\u00a0Peppered Bovine.\u00a0 Coat the chicken with oil and then coat liberally with the seasoning.<\/div><\/li>
      • Grill roast the chicken indirectly (on the OFF side – not heat) with the lid closed for approximately one hour or until the chicken reaches around 150 F.\u00a0 \u00a0Transfer the chicken to a foil tray or a roasting pan and add the chicken stock or beer and cover with foil or a lid.\u00a0 Continue cooking indirectly for another hour or more….\u00a0 or until the chicken is very done such as internal temperature of 180 F+.\u00a0 Remove from the grill and let cool to room temperature.<\/div><\/li>
      • Using two forks or your hands, remove the meat off the bones and discard bones, cartilage and to your preference, the skin.\u00a0 You may want to eat, you might not!\u00a0 Either way it still tastes great!<\/div><\/li>
      • Coat the chicken with the\u00a0Rock’n Red BBQ Sauce\u00a0and reheat to serving temperature.<\/div><\/li>
      • To make the slaw dressing, whisk the Mayo, vinegar, sugar,\u00a0Slow Smoke Gold\u00a0and\u00a0Grandma’s Garden\u00a0in a bowl.\u00a0 Coat the slaw vegetables shortly before serving.<\/div><\/li>
      • To make a taco, warm the flour tortillas or if you have corn ones,\u00a0 grill them to prepare them for use.\u00a0 Place a good portion of the chicken across the tortilla then the coleslaw.\u00a0 Of course, add any remaining toppings that you have on hand and roll up the taco.\u00a0 Take a big bite and enjoy!\u00a0 Cervesa is optional but often mandatory.<\/div><\/li><\/ul><\/div><\/div>\n\n

        Notes<\/h3>
        Notes:
        \nThere are two steps to doing this recipe.\u00a0 The first is to grill, smoke or roast the chicken and then cool it to shred.\u00a0 The second is assembling taco’s and eating!<\/span>
        <\/div>\nAdditional toppings:
        \n– thinly sliced white onion
        \n– thinly sliced red radish
        \n– jalapeno slices
        \n– guacamole
        \n– queso fresco or a “crumbly” cheese like feta<\/span><\/div><\/div>\n<\/div><\/div>\n\n\n