This recipe can be done with chicken or steak. Using the breast of a rotisserie chicken (sliced) makes it much quicker. The barbecue sauce is not a traditional tomato based sauce, but is a sweet and hot glaze made in the pan.
*If you want to use rotisserie chicken instead of steak, simply warm up the chicken over medium high heat and start at the third step (where you add the spices to the pan).
1 lb of steak (sirlion, ribeye, hanger steak), sliced thin against the grain
salt and pepper to season
2 TBS oil
1 TBS brown sugar
1/4 tsp onion powder
1/4 tsp salt
1/4 tsp cayenne pepper
1 TBS distilled vinegar
6-8 white corn tortillas
oil for frying
french fried onions
diced red onion
In a large wok or saute pan, over high heat, heat oil to smoking.
Season sliced steak with a pinch of salt and pepper and carefully place into pan stirring to seer all of the meat well.
Once the meat is cooked and the outside is beginning to caramelize, *place the brown sugar and spices in the wok (or pan) and toss to coat evenly.
Turn down the heat to medium and add the vinegar.
Continue to stir fry until the meat is nicely glazed.
Taste and re-season as needed.
Turn off heat. Cover and set aside.
In a small fry pan over medium heat, place a few tablespoons of oil and heat until it shimmers.
Place one tortilla at a time into the pan and fry until golden, turn and allow to cook, then drain on paper towels while the rest of the tortillas are fried.
The tortillas can also just be heated in the pan with a scant tablespoon of oil to toast lightly for a soft taco feel.
Place meat and garnishes in the taco shells and enjoy.