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

Ingredients

• 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, recipe follows
• 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
• 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
• 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 squeeze orange juice

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