Toast the chile peppers in a saucepan
over medium-high heat, pressing them flat with a metal spatula
and turning occasionally, for 2 to 3 minutes. Add the stock and bring to a boil. Reduce the heat to a simmer
and cook until the chiles are tender, 15 to 20 minutes. Puree the chiles and stock in a food processor
, then return the mixture to the pan. Add the ketchup, 2 tablespoons vinegar, brown sugar, Worcestershire sauce, maple syrup, tequila
and 2 garlic cloves. Grate enough zest
from the limes and orange to make 1 tablespoon each; add to the pan along with the juice of 1 lime
and the orange
. Reduce the heat to a low boil and cook for 20 minutes. Add the chicken and stir to coat with the sauce.
Meanwhile, heat 1 tablespoon EVOO in a skillet over medium-high heat. Add the bacon and cook until browned. Add the chopped onions and the remaining 2 garlic cloves
and cook until soft, 3 to 4 minutes. Stir in the beans and cook until heated through. Stir in the steak sauce and pepper.
Combine the juice of the remaining 2 limes and the remaining 1/4 cup vinegar in a large bowl. Grate
the remaining onion half into the bowl and whisk
in the remaining 1/3 cup EVOO. Add the cabbage and toss to combine. Season with salt and pepper. Drain
the slaw before using.
the tortillas for 30 seconds on each side. Place some of the chicken mixture on the edge of each tortilla, top with Cheddar, beans and slaw, then tuck in the sides of the tortilla and roll up tightly.
Cook's Note: The chicken can be refrigerated in the BBQ sauce for a make-ahead meal. Reheat over medium heat, stirring. The beans
and the slaw can be refrigerated separately until ready to use.