CutandBaste.com

• 1 rotisserie chicken
• 1 cup Mexican Chipotle Tomato Sauce
• 1/2 cup BBQ sauce
• 3/4 cup grated sharp white cheddar cheese
• 4 brioche buns (we found decent ones on Fresh Direct)

Strip the chicken of all meat and shred, leaving some decent sized chunks (see above).  You won’t need all of it, so reserve the breast meat for  another use.

Mix shredded chicken, chipotle sauce and BBQ sauce in a medium pot over medium heat for about 10-15 minutes.

Toast buns under oven broiler.  Add chicken and cheese to buns and place under broiler again until the cheese is melted and buns are fully toasted.

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The idea for these tacos came from this incredible dish that Nobu serves with tuna sashimi and thinly sliced jalapenos.  The tuna should be very high quality and seared just a bit to keep the inside raw.

• 1 sashimi-grade tuna steak, cut 1 inch thick
• 1/2 cup soy sauce
• 1/4 hot sauce
• 2 T honey
• 1 cup mayo
• 2-4 chipotle peppers
• 1 small head of chicory, very roughly chopped
• 1/2 cup cilantro, chopped
• 2 avocados, thinly sliced
• 2 T olive oil
• 2 T champagne vinegar
• 6 corn tortillas
• pickled jalepenos to garnish
• 1 cup Lamb Chopper cheese, thinly sliced (Sheep’s milk, Cypress Grove Chèvre, Caliornia)

Cut tuna into 1″ x 1″ strips.  Mix with soy sauce, hot sauce, and honey and marinade for a few hours.

Blend 2-4 chipotle peppers with the mayo.

Toss the chicory, cilantro, avocados, oil and vinegar in a small bowl.

Grill the tuna strips over high heat just until the outside is seared.

To finish, warm the tortillas on the grill or in the oven, spread a thin layer of chipotle mayo on the tortillas and add chicory avocado salad, cheese, tuna and pickled jalapenos.