Tater tots garnis Cinco de Mayo Firebarns
4 hours (cooking) + 60 minutes • 4 servings


Who doesn't love Tater Tots? You absolutely have to try this Mexican-inspired recipe with beer cheese sauce, El Paso BBQ pulled chicken and bacon.


  • 4 chicken breasts
  • 350 ml Texas Chicken Ribs BBQ sauce
  • 1/4 cup El Paso Tex-Mex Spice
  • 5 slices of bacon cooked and crumbled
  • 1 C. tablespoon of flour
  • 1 C. tablespoon of butter
  • 355 ml of Mexican beer
  • 1 box of Velvita cheese (453 g.)
  • 1 cup shredded sharp cheddar cheese
  • 1 C. tbsp Original hot sauce
  • 4 tbsp. guacamole(see recipe)
  • 4 tbsp. tablespoon of Pico de Gallo(see recipe)
  • 1 kg of breakfast potatoes (Tater Tots)
  • Coriander to garnish


  1. Sprinkle the chicken breasts with the El Paso spices, in an aluminum dish add the chicken and rib sauce and the chicken breasts. Cover with aluminum foil and cook indirectly on the BBQ or in the oven at 350F for about 4 hours or until the chicken is cooked through and flakes easily.
  2. In a saucepan over medium-high heat, melt the butter with the flour. Add the beer and bring to the boil. Add the velvita cheese and mix well until melted, then add the grated cheese and Firebarns Original sauce. Mix well until smooth, remove from heat and set aside.
  3. On a baking sheet, cook the Tater Tots until crispy. (About 25 minutes, turning them halfway through cooking.)
  4. Pour cheese sauce over Tater Tots, add shredded chicken, bacon, 1 tbsp. Guacamole, 1 tbsp. of pico de gallo and sprinkle with chopped coriander before serving.

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