Yucatan Chicken Puffy Tacos with Peanut-Red Chili BBQ Sauce and Red Cabbage Slaw

• 1/2 cup fresh squeezed orange juice
• 1/4 cup fresh squeezed lime juice
• 2 tablespoons ancho chili powder
• 3 cloves garlic, coarsely chopped
• 6 chicken thighs
• 2 tablespoons canola oil
• Salt and freshly ground black pepper
• Peanut-Red Chile BBQ Sauce, recipe follows
• 1/2 head red cabbage, finely shredded
• 1 small red onion, halved and thinly sliced
• 1/4 cup rice wine vinegar
• 1/2 cup freshly squeeze orange juice
• 1/4 cup canola oil
• 1 tablespoon honey
• 1/4 cup chopped cilantro leaves
• Salt and freshly ground black pepper
• 2 tablespoons finely chopped fresh mint leaves
• Recipe courtesy Diana Barrios
• 3 cups corn masa mix
• 1 1/2 teaspoons salt
• 2 1/4 cups warm water
• Vegetable oil, for frying
• Shredded chicken, guacamole, beans and cheese or your favorite filling
• Peanut-Cilantro Relish
• 1/2 finely chopped roasted peanuts
• 1 tablespoon light brown sugar
• 2 tablespoons finely chopped cilantro leaves
• Salt and pepper

1. Whisk together orange and lime juices, chili and garlic in a shallow baking dish, add the chicken thighs, turn to coat and marinate 1 to 4 hours in the refrigerator.
2. Preheat grill to high or grill pan over high heat.
3. Remove thighs from the marinade and season with salt and pepper on both sides.
4. Grill for 4 to 5 minutes on each side or until just cooked through.
5. Brush with some of the peanut sauce during the last few minutes of grilling.
6. Place tacos, chicken, peanut-red chili sauce, red cabbage slaw and relish in bowls and on serving platters and serve.
7. 2 tablespoons canola oil
8. 1 large Spanish onion, coarsely chopped
9. 5 cloves garlic, coarsely chopped
10. 3 cups canned plum tomatoes and juices, pureed
11. 1 cup water
12. 1/4 cup ketchup
13. 1/4 cup red wine vinegar
14. 1/4 cup Worcestershire sauce
15. 3 tablespoons Dijon mustard
16. 3 tablespoons dark brown sugar
17. 2 tablespoons honey
18. 1/4 cup molasses
19. 3 tablespoons ancho chili powder
20. 3 tablespoons pasilla chili powder
21. 2 tablespoons pureed chipotle chiles in adobo, pureed
22. Salt and freshly ground pepper
23. Heat the oil over medium-high heat in a heavy-bottomed medium saucepan.
24. Add the onions and cook until soft, 3 to 4 minutes.
25. Add the garlic and cook for 1 minute.
26. Add the tomatoes and water.
27. Bring to a boil and simmer for 10 minutes.
28. Add the remaining ingredients and simmer for an additional 30 to 40 minutes until thickened, stirring occasionally.
29. Transfer the mixture to a food processor and puree until smooth, season with salt and pepper, to taste.
30. Pour into a bowl and allow to cool at room temperature.
31. Sauce will keep for 1 week in the refrigerator stored in a tightly sealed container.
32. Peanut-Red Chile BBQ Sauce
33. 1 tablespoon canola oil
34. 2-inch piece fresh ginger, peeled and finely chopped
35. 1 1/2 cups Mesa BBQ Sauce
36. 2 cups homemade chicken stock or low-sodium canned chicken broth
37. 2 tablespoons soy sauce
38. 1/4 cup peanut butter
39. Salt and pepper
40. Heat the oil in medium saucepan over medium heat; add the ginger and cook until soft.
41. Increase heat to high, add the BBQ sauce and chicken stock and cook, stirring occasionally, until reduced by half.
42. Whisk in the soy sauce and peanut butter and cook for 5 to 7 minutes longer.
43. Season with salt and pepper.
44. Place cabbage and onion in a large bowl.
45. Whisk together the vinegar, orange juice, oil and honey and pour over the cabbage.
46. Add the cilantro and season with salt and pepper.
47. Garnish with mint.
48. Let sit at room temperature for 20 minutes before serving.
49. Combine the masa mix, salt and warm water in a large bowl and mix until a smooth dough forms.
50. Pull off pieces of dough and roll them into balls about the size of a ping pong ball.
51. Cut a quart size resealable plastic bag open down both sides, to form a rectangle.
52. Use the bag to line the tortilla press as you shape the tortillas so they do not stick: Lay 1 side of the plastic over the bottom of the press.
53. Place a ball of dough in the center, and fold the other side of the plastic over the dough.
54. Shut the top of the tortilla and press firmly down on the dough to shape the tortilla.
55. Meanwhile, pour 2 inches of vegetable oil into a large deep pot and heat to 350 degrees F.
56. Drop a tortilla into the hot oil and, using a metal spatula, repeatedly douse the tortilla with the hot oil until it begins to puff up.
57. Flip it over and, using the spatula, make an indentation in the center of the tortilla to form a taco shape.
58. Transfer to paper towels to drain.
59. Fill each taco with 2 tablespoons of shredded chicken, guacamole, beans and cheese or your favorite filling.
60. Yield: 12 to 15 taco shells
61. Combine all ingredients in a small bowl just before serving.

fresh squeezed orange juice, fresh squeezed lime juice, ancho chili powder, garlic, chicken, canola oil, salt, peanutred, red cabbage, red onion, rice wine vinegar, freshly squeeze, canola oil, honey, cilantro, salt, mint leaves, barrios, corn masa, salt, water, vegetable oil, chicken, peanutcilantro, peanuts, light brown sugar, cilantro, salt

Taken from www.foodnetwork.com/recipes/bobby-flay/yucatan-chicken-puffy-tacos-with-peanut-red-chili-bbq-sauce-and-red-cabbage-slaw-recipe.html (may not work)