Pulled Chicken in Guava Barbecue Sauce
When talking about regional Latin American food, the subject of heat is polarizing, especially for those countries who don’t really use it. Viewed as a generality that paints us all with the same brush and overlooks an incredible diversity of ingredients and flavors, most people, myself included, are quick to point out that Cuban food is spicy but not hot – though that’s not entirely true either. While it’s kept out of many traditional recipes, peppers pop up in the food of eastern Cuba and a few drops of hot sauce always work their way into camarones enchilados. I may balk at adding chipotle mayo to my Cuban sandwiches, but a small red bottle of Tabasco sauce stands guard at most Miami lunch counters. Still, when I was asked to develop a few recipes for McIlhenny Company’s Tabasco, I was hesitant at first. Deep into an intense recipe testing period, I didn’t see a way of working it in until I made pulled chicken cooked down with guava barbecue sauce. Spiked with a good dose of heat, it stood up to the guava paste, cut through the sweetness, and sharpened the flavors. It’s was a good enough reason to draw outside the lines. Happy Fourth! Read more
hungry sofia 
