Yucatan Chicken:
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.
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.
Place tacos, chicken, peanut-red chili sauce, red cabbage slaw and relish in bowls and on serving platters and serve.
Mesa BBQ Sauce:
2 tablespoons canola oil
1 large Spanish onion, coarsely chopped
5 cloves garlic, coarsely chopped
3 cups canned plum tomatoes and juices, pureed
1 cup water
1/4 cup ketchup
1/4 cup red wine vinegar
1/4 cup Worcestershire sauce
3 tablespoons Dijon mustard
3 tablespoons dark brown sugar
2 tablespoons honey
1/4 cup molasses
3 tablespoons ancho chili powder
3 tablespoons pasilla chili powder
2 tablespoons pureed chipotle chiles in adobo, pureed
Salt and freshly ground pepper
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.
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.
Peanut-Red Chile BBQ Sauce
1 tablespoon canola oil
2-inch piece fresh ginger, peeled and finely chopped
1 1/2 cups Mesa BBQ Sauce
2 cups homemade chicken stock or low-sodium canned chicken broth
2 tablespoons soy sauce
1/4 cup peanut butter
Salt and pepper
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.
Whisk in the soy sauce and peanut butter and cook for 5 to 7 minutes longer. Season with salt and pepper.
Red Cabbage Slaw:
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.
Puffy Tacos:
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.
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.
Meanwhile, pour 2 inches of vegetable oil into a large deep pot and heat to 350 degrees F.
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.
Fill each taco with 2 tablespoons of shredded chicken, guacamole, beans and cheese or your favorite filling.
Yield: 12 to 15 taco shells
Combine all ingredients in a small bowl just before serving.

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Nutrition Facts

Per Serving Per 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.

Tastes

salty
savory
bitter
sweet

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