Yucatan Chicken Puffy Tacos With Peanut-Red Chili Bbq Sauce And Red Cabbage Slaw
Serves: 4
Ellsworth Rath
1 January 1970
Based on User reviews:
44
Spice
58
Sweetness
61
Sourness
39
mins
Prep time (avg)
5
Difficulty
Ingredients:
3 tbsps
Ancho Chili Powder5 cloves
Garlic (coarsely chopped)1 cup
Canola Oil1.5 tsps
Salt2.25 cups
Water (warm)1 cup
Ketchup1 cup
Red Wine Vinegar1 cup
Worcestershire Sauce3 tbsps
Dijon Mustard3 tbsps
Dark Brown Sugar1 tbsp
Honey1 cup
Molasse3 tbsps
Pasilla Chili (powder)2 cups
Chicken Stock (homemade)2 tbsps
Soy Sauce1 cup
Peanut Butter1 cup
Rice Wine Vinegar2 tbsps
Cilantro Leaves (finely chopped)1 tbsp
Light Brown SugarDirections:
1
Watch how to make this recipe
2
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
3
Preheat grill to high or grill pan over high heat
4
Remove thighs from the marinade and season with salt and pepper on both sides
5
Grill for 4 to 5 minutes on each side or until just cooked through
6
Brush with some of the peanut sauce during the last few minutes of grilling
7
Place tacos, chicken, peanut-red chili sauce, red cabbage slaw and relish in bowls and on serving platters and serve
8
Heat the oil over medium-high heat in a heavy-bottomed medium saucepan
9
Add the onions and cook until soft, 3 to 4 minutes
10
Add the garlic and cook for 1 minute
11
Add the tomatoes and water
12
Bring to a boil and simmer for 10 minutes
13
Add the remaining ingredients and simmer for an additional 30 to 40 minutes until thickened, stirring occasionally
14
Transfer the mixture to a food processor and puree until smooth, season with salt and pepper, to taste
15
Pour into a bowl and allow to cool at room temperature
16
Sauce will keep for 1 week in the refrigerator stored in a tightly sealed container
17
Heat the oil in medium saucepan over medium heat; add the ginger and cook until soft
18
Increase heat to high, add the BBQ sauce and chicken stock and cook, stirring occasionally, until reduced by half
19
Whisk in the soy sauce and peanut butter and cook for 5 to 7 minutes longer
20
Season with salt and pepper
21
Place cabbage and onion in a large bowl
22
Whisk together the vinegar, orange juice, oil and honey and pour over the cabbage
23
Add the cilantro and season with salt and pepper
24
Garnish with mint
25
Let sit at room temperature for 20 minutes before serving
26
Combine the masa mix, salt and warm water in a large bowl and mix until a smooth dough forms
27
Pull off pieces of dough and roll them into balls about the size of a ping pong ball
28
Cut a quart size resealable plastic bag open down both sides, to form a rectangle
29
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
30
Place a ball of dough in the center, and fold the other side of the plastic over the dough
31
Shut the top of the tortilla and press firmly down on the dough to shape the tortilla
32
Meanwhile, pour 2 inches of vegetable oil into a large deep pot and heat to 350 degrees F
33
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
34
Flip it over and, using the spatula, make an indentation in the center of the tortilla to form a taco shape
35
Transfer to paper towels to drain
36
Fill each taco with 2 tablespoons of shredded chicken, guacamole, beans and cheese or your favorite filling
37
Combine all ingredients in a small bowl just before serving