Cheerwine Chipotle Chicken Tacos with Black Bean Corn Salas
Makes 4-6 servings

1 cup ketchup

½ cup Cheerwine soda

¼ cup apple cider vinegar

1-2 chipotle peppers in adobo, chopped

3 tablespoons light brown sugar

1 tablespoon Worcestershire sauce

1 tablespoon fresh lemon juice

1 teaspoon cumin

¾ teaspoon kosher salt

½ teaspoon coarse-ground pepper

½ teaspoon dry mustard

½ teaspoon garlic powder

½ teaspoon onion powder

1 (4 to 5 pound) rotisserie chicken
8 to 12 corn tortillas, warmed
Napa cabbage, shredded

Black Bean and Corn Salsa, recipe follows

4 ounces queso fresco cheese, crumbled

Whisk the ketchup, soda, vinegar, peppers, brown sugar, Worcestershire sauce, lemon juice, cumin, salt, pepper, mustard, garlic and onion in a small saucepan until combined. Bring the mixture to a boil over medium-high heat, reduce the heat, and simmer, partially covered, until thickened and reduced, about 30 minutes, stirring occasionally.

Remove the meat from the chicken and shred into a large bowl. Pour the sauce over the chicken and toss to coat. Divide the chicken among the tortillas and top with cabbage, corn salsa and cheese.

Black Bean Corn Salsa
2 large ears fresh corn

1 (15-ounce) can black beans, drained and rinsed

2 Roma tomatoes, seeded and chopped

2 Serrano peppers, seeded and chopped

2 scallions, chopped (green part only)

1 small red onion, chopped

1 garlic clove, minced

2 tablespoons chopped fresh cilantro

2 tablespoons canola oil

2 tablespoons extra-virgin olive oil

2 tablespoons red wine vinegar
Juice of 1 lime
¾ teaspoon kosher salt
¼ teaspoon coarse-ground pepper

Blanch the corn in a pot for boiling water for 2 minutes. Cut the kernels from the cob and place in a medium bowl. Add the beans, tomatoes, peppers, scallions, onion, garlic, and cilantro.

Whisk the oils, vinegar, lime juice, salt, and pepper until combined. Pour the dressing over the vegetables and toss to coat.

Cover with plastic wrap and chill for 30 minutes before serving.