Yucatan Chicken Puffy Tacos with Peanut-Red Chili BBQ Sauce and Red Cabbage Slaw

This delicious Yucatan Chicken Puffy Tacos recipe by Bobby Flay is perfect for a quick and flavorful meal. Featuring tender, grilled chicken, crispy puffy tacos, and a tangy peanut-red chili BBQ sauce, it’s an exciting twist on classic tacos. Easy to customize with common fillings, it’s a fun and satisfying dish everyone will love!

Ingredients Needed:

Yucatan Chicken:

• 1/2 cup fresh squeezed orange juice
• 1/4 cup fresh squeezed lime juice
• 2 tablespoons ancho chili powder
• 3 cloves garlic, coarsely chopped
• 6 chicken thighs
• 2 tablespoons canola oil
• Salt and freshly ground black pepper
• Peanut-Red Chile BBQ Sauce

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

Peanut-Red Chile BBQ Sauce:

• 1 tablespoon canola oil
• 2-inch pieces of 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

Red Cabbage Slaw:

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

Recipe courtesy Diana Barrios:

• 3 cups corn masa mix
• 1 1/2 teaspoons salt
• 2 1/4 cups warm water
• Vegetable oil, for frying
• Shredded chicken, guacamole, beans, and cheese, or your favorite filling

Peanut Cilantro Relish:

• 1/2 finely chopped roasted peanuts
• 1 tablespoon light brown sugar
• 2 tablespoons finely chopped cilantro leaves

How To Make Yucatan Chicken Puffy Tacos with Peanut-Red Chili BBQ Sauce and Red Cabbage Slaw?

1. Marinate and Grill the Chicken: Mix orange juice, lime juice, chili powder, and garlic. Coat the chicken, marinate for 1-4 hours, and grill for 4-5 minutes per side. Brush with peanut sauce while grilling.
2. Make Mesa BBQ Sauce: Cook onion and garlic in oil for 3 minutes. Add tomatoes, water, and other ingredients. Simmer for 40 minutes, puree, and season.
3. Make Peanut-Red Chili BBQ Sauce: Cook ginger in oil. Add BBQ sauce, stock, soy sauce, and peanut butter. Simmer until thickened.
4. Prepare the Slaw: Mix cabbage and onion. Whisk vinegar, orange juice, oil, and honey, then toss with cabbage. Add cilantro and mint.
5. Make Puffy Tacos: Mix masa, salt, and water to form a dough. Shape into tortillas and fry in hot oil until puffed and shaped.
6. Assemble and Serve: Fill tacos with chicken, slaw, guacamole, and your favorite toppings. Serve with sauces and relish.

Recipe Tips:

• Marinate the Chicken Properly: Let the chicken marinate for at least 1 hour to absorb the flavors fully. Don’t skip this step for juicy, flavorful chicken.
• Use Fresh Ingredients: Fresh citrus juice, herbs, and spices make a huge difference in taste. Avoid bottled juices if possible.
• Keep Oil Hot for Puffy Tacos: The oil should be at 175°C to ensure the tacos puff up correctly. Use a thermometer to check.
• Blend the BBQ Sauce Well: Make sure to puree the Mesa BBQ Sauce until smooth for perfect consistency in the Peanut-Red Chili BBQ Sauce.
• Serve Freshly Assembled: Assemble the tacos just before serving to keep the shells crispy and the fillings fresh.

How To Store & Reheat Leftovers?

• Refrigerate: Cool the Yucatan Chicken Puffy Tacos to room temperature. Keep the chicken, sauce, slaw, and taco shells in separate containers in the fridge for up to 3 days.
• Freeze: You can freeze the chicken and BBQ sauce. Let them cool first, then put them in freezer containers for up to 2 months.
• Reheat: Heat the chicken in a pan on medium for 5-7 minutes, stirring often. Do not reheat the slaw. Make fresh tacos for the best flavor.

Nutrition Facts:

• Calories: 290 kcal
• Total Fat: 12g
• Saturated Fat: 3g
• Cholesterol: 60mg
• Sodium: 600mg
• Potassium: 350mg
• Total Carbohydrate: 28g
• Dietary Fiber: 3g
• Sugars: 4g
• Protein: 20g

Try More Bobby Flay Recipes:

• Bobby Flay Coleslaw Red Cabbage​
• Apricot-smoked Chile Glaze Lamb Tacos With Tomato-cucumber Salsa
• Red Beef Chili
• Bobby Flay Chicken Tacos