1 cup bobby flay's mesa grill bbq sauce jarred your favorite (or variety)
1 small head cabbage shredded cored finely
2 tablespoons canola oil
4 servings canola oil
2 carrots shredded finely
1 teaspoon celery seed
4 servings coleslaw
8 flour tortillas
0.5 cup cilantro leaves fresh chopped
2 teaspoons ground cinnamon
2 teaspoons ground cumin
0.5 teaspoon ground pepper black
2 hass avocados diced pitted ripe peeled
2 teaspoons kosher salt
2 teaspoons brown sugar light
2 limes fresh
0.8 cup mayonnaise
4 servings barbecued onions
1 poblano chile diced peeled seeded
2 grilled poblanos sliced
3 large poblanos
0.3 cup onion diced red finely
0.5 small onion red thinly sliced
4 servings salt and pepper
4 servings salt and pepper black freshly ground
2 scallions finely chopped
3 scallions thinly sliced
32 ounces chicken breasts boneless skinless
2 tablespoons sugar
2 onions sweet cut into 1/ slices
Equipment
bowl
whisk
grill
Directions
Watch how to make this recipe.
Heat the grill to high.
Brush the poblanos with oil and season with salt and pepper.
Place the chiles on the grill and cook until charred on all sides, about 10 minutes.
Remove from the grill, place in a bowl and cover with plastic for 10 minutes.
Remove the skin, seeds and stem and cut into thin slices.
Brush the onions with oil and season with salt and pepper.
Place on the grill and cook until lightly golden brown and just cooked through, about 4 minutes per side.
Brush with some of the bbq sauce during the last few minutes. Most of the skin should come off on the grill, but if not, take it off when the onions come off the grill.;
Whisk together the mayonnaise, sugar, celery salt, celery seed, vinegar and salt and pepper in a large bowl.
Add the cabbage, carrot, onion and scallion and stir to combine, season with more salt and pepper, if needed.
Let slaw sit at least 15 minutes before serving.
Heat the grill to high.
Whisk together the ancho, cinnamon, cumin, brown sugar, 1 teaspoon salt and black pepper in a small bowl.
Season top side of the breasts with the rub mixture, turn over and season the back with the remaining salt.
Drizzle with some of the oil and place on the grill, rub side down and grill until lightly golden brown and a crust has formed, about 3 minutes. Turn the chicken over, close the lid and continue cooking until just cooked through, about 6 minutes longer.
Remove from the grill and let rest 5 minutes before slicing.
Grill the flour tortillas briefly, just to mark and heat. To build the tacos, fold each tortilla around some of the chicken, poblanos, onions, coleslaw and guacamole.
Combine all ingredients in a medium bowl and season with salt and pepper.
