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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.
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2
Preheat grill to high or grill pan over high heat.
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3
Remove thighs from the marinade and season with salt and pepper on both sides.
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4
Grill for 4 to 5 minutes on each side or until just cooked through.
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5
Brush with some of the peanut sauce during the last few minutes of grilling.
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6
Place tacos, chicken, peanut-red chili sauce, red cabbage slaw and relish in bowls and on serving platters and serve.
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7
2 tablespoons canola oil
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8
1 large Spanish onion, coarsely chopped
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9
5 cloves garlic, coarsely chopped
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10
3 cups canned plum tomatoes and juices, pureed
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11
1 cup water
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12
1/4 cup ketchup
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13
1/4 cup red wine vinegar
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14
1/4 cup Worcestershire sauce
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15
3 tablespoons Dijon mustard
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16
3 tablespoons dark brown sugar
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17
2 tablespoons honey
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18
1/4 cup molasses
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19
3 tablespoons ancho chili powder
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20
3 tablespoons pasilla chili powder
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21
2 tablespoons pureed chipotle chiles in adobo, pureed
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22
Salt and freshly ground pepper
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23
Heat the oil over medium-high heat in a heavy-bottomed medium saucepan.
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24
Add the onions and cook until soft, 3 to 4 minutes.
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25
Add the garlic and cook for 1 minute.
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26
Add the tomatoes and water.
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27
Bring to a boil and simmer for 10 minutes.
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28
Add the remaining ingredients and simmer for an additional 30 to 40 minutes until thickened, stirring occasionally.
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29
Transfer the mixture to a food processor and puree until smooth, season with salt and pepper, to taste.
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30
Pour into a bowl and allow to cool at room temperature.
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31
Sauce will keep for 1 week in the refrigerator stored in a tightly sealed container.
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32
Peanut-Red Chile BBQ Sauce
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33
1 tablespoon canola oil
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34
2-inch piece fresh ginger, peeled and finely chopped
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35
1 1/2 cups Mesa BBQ Sauce
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36
2 cups homemade chicken stock or low-sodium canned chicken broth
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37
2 tablespoons soy sauce
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38
1/4 cup peanut butter
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39
Salt and pepper
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40
Heat the oil in medium saucepan over medium heat; add the ginger and cook until soft.
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41
Increase heat to high, add the BBQ sauce and chicken stock and cook, stirring occasionally, until reduced by half.
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42
Whisk in the soy sauce and peanut butter and cook for 5 to 7 minutes longer.
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43
Season with salt and pepper.
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44
Place cabbage and onion in a large bowl.
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45
Whisk together the vinegar, orange juice, oil and honey and pour over the cabbage.
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46
Add the cilantro and season with salt and pepper.
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47
Garnish with mint.
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48
Let sit at room temperature for 20 minutes before serving.
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49
Combine the masa mix, salt and warm water in a large bowl and mix until a smooth dough forms.
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50
Pull off pieces of dough and roll them into balls about the size of a ping pong ball.
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51
Cut a quart size resealable plastic bag open down both sides, to form a rectangle.
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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.
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53
Place a ball of dough in the center, and fold the other side of the plastic over the dough.
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54
Shut the top of the tortilla and press firmly down on the dough to shape the tortilla.
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55
Meanwhile, pour 2 inches of vegetable oil into a large deep pot and heat to 350 degrees F.
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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.
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57
Flip it over and, using the spatula, make an indentation in the center of the tortilla to form a taco shape.
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58
Transfer to paper towels to drain.
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59
Fill each taco with 2 tablespoons of shredded chicken, guacamole, beans and cheese or your favorite filling.
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60
Combine all ingredients in a small bowl just before serving.
