-
1
To make the chicken, whisk together the orange and lime juices, oil, chile powder, and garlic in a shallow baking dish.
-
2
Add the chicken thighs, and turn to coat.
-
3
Marinate for 1 to 4 hours in the refrigerator.
-
4
Heat a grill to high or a grill pan over high heat.
-
5
Remove the thighs from the marinade and season with salt and pepper on both sides.
-
6
Grill until just cooked through, 4 to 5 minutes on each side, brushing with some of the peanutred chile sauce during the last few minutes of grilling.
-
7
Remove from the grill, let rest for 5 minutes, and then shred into bite-size pieces.
-
8
Heat the chicken stock and 1/2 cup of the peanutred chile sauce in a saute pan over medium heat.
-
9
Add the chicken and toss to coat.
-
10
Keep warm.
-
11
To make the tacos, heat 2 inches of oil in a large deep pot to 350F.
-
12
Combine the masa mix, salt, and 1 1/4 cups warm water in a large bowl, and mix until a smooth dough forms; add more water, a tablespoon at a time, if needed.
-
13
Pull off pieces of dough and roll them into balls about the size of a Ping-Pong ball.
-
14
Keep them covered with a piece of plastic wrap or a clean dish towel so they dont dry out.
-
15
Cut a plastic food storage bag open down both sides, leaving the bottom attached, to form a rectangle.
-
16
Lay one side of the plastic over the bottom of a tortilla press.
-
17
Place a ball of dough in the center, and fold the other side of the plastic over the dough.
-
18
Shut the top of the tortilla press and press firmly down on the dough to shape the tortilla.
-
19
Drop the tortilla into the hot oil.
-
20
When the tortilla floats to the surface, use a metal spatula to repeatedly douse the top with hot oil until it begins to puff up.
-
21
(If the tortilla does not begin to puff, gently pat it with the spatula.)
-
22
Flip it over, and using another spatula to support the side, press the first spatula into the center of the tortilla to form a taco shape.
-
23
This process takes approximately 60 seconds.
-
24
Transfer the taco to paper towels to drain.
-
25
Repeat with the remaining dough balls.
-
26
Fill each taco with some of the chicken, drizzle with a few tablespoons of the peanutred chile sauce, and top with the slaw.
-
27
Heat the oil in a medium heavy-bottomed saucepan over medium-high heat.
-
28
Add the onion and ginger, and cook until soft, about 5 minutes.
-
29
Add the garlic and cook for 1 minute.
-
30
Add the tomatoes and 1 cup water, bring to a boil, and simmer for 10 minutes .
-
31
Add the ketchup, vinegar, Worcestershire, mustard, brown sugar, honey, molasses, chile powders, and chipotle.
-
32
Simmer, stirring occasionally, until thickened to about 1 1/2 cups, 30 to 40 minutes.
-
33
Puree the mixture in a food processor until smooth; season with salt and pepper to taste.
-
34
Transfer to a clean saucepan and add the chicken stock and soy sauce.
-
35
Boil over high heat until slightly thickened, about 5 minutes.
-
36
Whisk in the peanut butter and cook for 1 minute.
-
37
Pour into a bowl and cool to room temperature.
-
38
Combine the cabbage and onion in a large bowl.
-
39
Whisk the vinegar, orange juice, oil, and honey together in a small bowl, and pour over the cabbage.
-
40
Add the cilantro and mint, and season with salt and pepper.
-
41
Let sit at room temperature for 20 minutes before serving.
