Tacos de pollo a la barbacoa

Wash hands. Wash all fresh, unpackaged produce under running water. Drain well. Hand-shred the chicken then warm. CCP: Final internal cooking temperature must reach a minimum of 135°F, held for a minimum of 15 seconds. Add the barbecue sauce and combine. Using a pair of tongs, separately place tortillas in a heated deep-fryer for 4-5 seconds. Place on paper towel to drain. Place tortillas on a warm serving plate. Spread the chicken down the center of the tortillas. Add ½ oz. cheese to each taco. Place under a heated salamander or broiler to melt the cheese. Place ½ oz each of lettuce and tobacco onions on top of each taco.