Crispy chicken tacos with peanut chili sauce and Yucatan-style coleslaw

Ingredients:

Chicken Yucatan style

• 0.5 cup freshly squeezed orange juice
• 1/4 cup freshly squeezed lime juice
• 2 tablespoons ground ancho pepper
• 3 cloves garlic, coarsely chopped
• 6 chicken thighs
• 2 tbsp. l. rapeseed oil (canola)
• Peanut chili BBQ sauce, for brushing 3 minutes before serving

Mesa BBQ Sauce

• 2 tbsp. l. rapeseed oil (canola)
• 1 large Spanish onion, coarsely chopped
• 5 cloves garlic, coarsely chopped
• 3 cups canned plum tomatoes in their own juice, pureed
• 1 cup of 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 of honey
• 1/4 cup molasses
• 3 tablespoons ground ancho pepper
• 3 tablespoons ground pasilla pepper
• 2 tablespoons chipotle peppers in adobo sauce, pureed

Peanut chili sauce

• 1 tbsp. l. rapeseed oil (canola)
• 5 cm fresh ginger root, peeled and finely chopped
• 1.5 cups Mesa BBQ Sauce, Chef's Original Recipe
• 2 cups homemade chicken broth or store-bought low-salt broth
• 2 tablespoons soy sauce
• 1/4 cup peanut butter
• Pour the sauce over the cooked chicken and serve on flatbreads.

Red cabbage salad

• Half a head of red cabbage, finely shredded
• 1 small red onion, halved and thinly sliced
• 1/4 tbsp. rice vinegar
• 0.5 cup freshly squeezed orange juice
• 1/4 cup canola oil
• 1 tbsp. honey
• 1/4 cup chopped cilantro leaves
• 2 tablespoons finely chopped fresh mint leaves

Homemade Taco Tortillas

• 3 cups masa corn flour
• 1.5 tsp salt
• 2 and 1/4 cups warm water
• Vegetable oil for frying
• Shredded chicken, guacamole, beans and cheese, for serving

Peanut Relish with Cilantro

• 0.5 cup finely chopped roasted peanuts
• 1 tbsp light brown sugar
• 2 tbsp coriander leaves, finely chopped

Preparation:

1. In a shallow baking dish, combine orange and lime juices, chili and garlic, add chicken thighs, turn to coat and marinate for 1 to 4 hours in the refrigerator.
2. Preheat a grill to high heat or a grill pan over high heat. Remove the thighs from the marinade and season both sides with salt and pepper. Grill for 4-5 minutes per side or until cooked through. Brush lightly with peanut sauce a few minutes before finishing.
3. Divide tacos among plates, top with chicken, peanut chili sauce, coleslaw and relish, and serve.

4. Mesa BBQ Sauce

   
   Heat the oil in a medium heavy-bottomed saucepan over medium-high heat. Add the onion and cook until softened, 3–4 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 another 30–40 minutes, stirring occasionally, until the sauce thickens.
   
   Transfer everything to a food processor and blend until smooth, season with salt and pepper to taste. Transfer to a bowl and let cool at room temperature. The sauce can be stored in the refrigerator for up to 1 week in a tightly sealed container.
5. Peanut chili sauce:
   
   Heat oil in a medium saucepan over medium heat; add ginger and cook until softened. Increase heat to high, add barbecue sauce and chicken broth, and cook, stirring occasionally, until reduced by half. Stir in soy sauce and peanut butter and cook for another 5–7 minutes. Season with salt and pepper to taste.
   
   Red cabbage salad:
   
   Place the cabbage and onion in a large bowl. Combine the vinegar, orange juice, oil, and honey and drizzle the dressing over the cabbage. Add the cilantro and salt and pepper to taste. Sprinkle with mint. Let stand at room temperature for 20 minutes before serving.

6. Homemade Tacos

   
   Combine masa (corn flour), salt, and warm water in a large bowl and stir until the dough is smooth. Break off pieces of the dough and roll them into balls approximately 4–5 cm in size.
   
   Cut a 4-liter bag on both sides and open it to form a rectangle. Use this bag to line a tortilla press when forming tortillas to prevent them from sticking: place one side of the bag on the bottom of the press. Place a ball of dough in the center and fold the other side of the bag over the dough. Close the top of the press and press firmly to form the tortilla shape.
   
   Meanwhile, pour 5 cm of vegetable oil into a large deep saucepan and heat to 175°C.
   
   Place the tortilla in the hot oil and use a metal spatula to dunk it in the hot oil several times until it begins to puff up. Flip it over and use the spatula to make an indentation in the center of the tortilla to form a taco shape. Transfer it to paper towels to drain any excess oil.
   
   Fill each taco with 2 tablespoons shredded chicken, guacamole, beans and cheese, or any toppings you like.
7. Peanut Relish with Cilantro:
   
   Just before serving, combine all ingredients in a small bowl.