Yucatan Chicken Puffy Tacos with Peanut-Red Chili BBQ Sauce and Red Cabbage Slaw (Bobby Flay) Recipe

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Yucatan Chicken Puffy Tacos with Peanut-Red Chili BBQ Sauce and Red Cabbage Slaw (Bobby Flay)
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  1. Yucatan Chicken:
  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. Remove thighs from the marinade and season with salt and pepper on both sides. Grill for 4 to 5 minutes on each side or until just cooked through. Brush with some of the peanut sauce during the last few minutes of grilling.
  4. Place tacos, chicken, peanut-red chili sauce, red cabbage slaw and relish in bowls and on serving platters and serve.
  5. Mesa BBQ Sauce:
  6. 2 tablespoons canola oil
  7. 1 large Spanish onion, coarsely chopped
  8. 5 cloves garlic, coarsely chopped
  9. 3 cups canned plum tomatoes and juices, pureed
  10. 1 cup water
  11. 1/4 cup ketchup
  12. 1/4 cup red wine vinegar
  13. 1/4 cup Worcestershire sauce
  14. 3 tablespoons Dijon mustard
  15. 3 tablespoons dark brown sugar
  16. 2 tablespoons honey
  17. 1/4 cup molasses
  18. 3 tablespoons ancho chili powder
  19. 3 tablespoons pasilla chili powder
  20. 2 tablespoons pureed chipotle chiles in adobo, pureed
  21. Salt and freshly ground pepper
  22. Heat the oil over medium-high heat in a heavy-bottomed medium saucepan. Add the onions and cook until soft, 3 to 4 minutes. Add the garlic and cook for 1 minute. Add the tomatoes and water. Bring to a boil and simmer for 10 minutes. Add the remaining ingredients and simmer for an additional 30 to 40 minutes until thickened, stirring occasionally.
  23. Transfer the mixture to a food processor and puree until smooth, season with salt and pepper, to taste. Pour into a bowl and allow to cool at room temperature. Sauce will keep for 1 week in the refrigerator stored in a tightly sealed container.
  24. Peanut-Red Chile BBQ Sauce
  25. 1 tablespoon canola oil
  26. 2-inch piece fresh ginger, peeled and finely chopped
  27. 1 1/2 cups Mesa BBQ Sauce
  28. 2 cups homemade chicken stock or low-sodium canned chicken broth
  29. 2 tablespoons soy sauce
  30. 1/4 cup peanut butter
  31. Salt and pepper
  32. Heat the oil in medium saucepan over medium heat; add the ginger and cook until soft. Increase heat to high, add the BBQ sauce and chicken stock and cook, stirring occasionally, until reduced by half.
  33. Whisk in the soy sauce and peanut butter and cook for 5 to 7 minutes longer. Season with salt and pepper.
  34. Red Cabbage Slaw:
  35. Place cabbage and onion in a large bowl. Whisk together the vinegar, orange juice, oil and honey and pour over the cabbage. Add the cilantro and season with salt and pepper. Garnish with mint. Let sit at room temperature for 20 minutes before serving.
  36. Puffy Tacos:
  37. Combine the masa mix, salt and warm water in a large bowl and mix until a smooth dough forms. Pull off pieces of dough and roll them into balls about the size of a ping pong ball.
  38. Cut a quart size resealable plastic bag open down both sides, to form a rectangle. 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. Place a ball of dough in the center, and fold the other side of the plastic over the dough. Shut the top of the tortilla and press firmly down on the dough to shape the tortilla.
  39. Meanwhile, pour 2 inches of vegetable oil into a large deep pot and heat to 350 degrees F.
  40. 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. Flip it over and, using the spatula, make an indentation in the center of the tortilla to form a taco shape. Transfer to paper towels to drain.
  41. Fill each taco with 2 tablespoons of shredded chicken, guacamole, beans and cheese or your favorite filling.
  42. Yield: 12 to 15 taco shells
  43. Combine all ingredients in a small bowl just before serving.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 418.95 Kcal (1754 kJ)
Calories from fat 161.92 Kcal
% Daily Value*
Total Fat 17.99g 28%
Cholesterol 1.06mg 0%
Sodium 654.11mg 27%
Potassium 474.64mg 10%
Total Carbs 60.03g 20%
Sugars 12.88g 52%
Dietary Fiber 5.68g 23%
Protein 6.52g 13%
Vitamin C 66.6mg 111%
Vitamin A 0.2mg 8%
Iron 34.4mg 191%
Calcium 141mg 14%
Amount Per 100 g
Calories 130.82 Kcal (548 kJ)
Calories from fat 50.56 Kcal
% Daily Value*
Total Fat 5.62g 28%
Cholesterol 0.33mg 0%
Sodium 204.25mg 27%
Potassium 148.21mg 10%
Total Carbs 18.74g 20%
Sugars 4.02g 52%
Dietary Fiber 1.77g 23%
Protein 2.04g 13%
Vitamin C 20.8mg 111%
Vitamin A 0.1mg 8%
Iron 10.7mg 191%
Calcium 44mg 14%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.


  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 9.1
  • 11

Good Points

  • saturated fat free,
  • cholesterol free

Bad Points

  • High in Sodium

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