Guajillo Chile-Braised Rabbit Tostada
Serves: 5
Clair Leannon
1 January 1970
Based on User reviews:
52
Spice
57
Sweetness
51
Sourness
38
mins
Prep time (avg)
5.1
Difficulty
Ingredients:
3 cup
Crumbled Feta1 tbsp
Oregano Leaves (fresh)1 tbsp
Garlic (minced)1 tsp
Ground Cumin1
Salt1 cup
Olive Oil (good)1 cup
Carrot (chopped)1 cup
Onion (chopped)3 cups
Chicken Stock1 small
Red Onion (diced)1
Bay Leaf1 tsp
Soy Sauce2 tsps
Lemon Juice1 tsp
Ground Cardamom1 cup
Champagne1 tbsp
Lime Juice (fresh)6 tbsps
Extra-Virgin Olive OilDirections:
1
Up to 1 day ahead, prepare rabbit as directed
2
To serve tostadas, heat 2 inches of oil in a frying pan to 360 degrees F
3
Fry tortillas, 1 at a time, until crispy, about 2 minutes (do not fold tortilla)
4
Drain on paper towels and set aside
5
In a saucepan, heat the rabbit in the reserved braising juices
6
Put a fried tortilla on each plate and top with a ladleful of black beans
7
Place the rabbit on top of the beans
8
In a bowl, lightly dress radishes, cabbage, and cilantro leaves with vinaigrette
9
Place a small mound of slaw on each tostada; top with salsa
10
Sprinkle with feta and pumpkinseeds and serve
11
Preheat the oven to 425 degrees F
12
Pull stems off of the chiles, leaving seeds inside
13
Place chiles in pie plate in a hot oven for 1 to 2 minutes until they smell fragrant to bring out flavor
14
Place in a bowl and add just enough hot water to cover
15
Soak for 1 hour
16
In a blender, puree chiles, oregano, garlic, cumin, and remaining salt and pepper
17
Strain through a fine sieve into a bowl and set aside
18
In a wide frying pan, heat oil over medium-high heat
19
Season rabbit pieces with salt and pepper and saute until golden brown on each side, about 7 minutes
20
Remove and reserve rabbit
21
Add celery, carrot, and onion to pan and saute until just browned
22
Add the chile puree and cook, stirring, for 1 to 2 minutes to bring out the flavor
23
Add rabbit pieces to the pan and add just enough stock to cover
24
Bring to the boil
25
Reduce heat, cover and simmer until the meat is very tender
26
Let cool, then strain and reserve both sauce and meat
27
Pull meat from the bones being very careful not to miss any; discard skin and bones
28
Chill meat and sauce separately
29
In a large pot, bring black beans to boil in water to cover by 2 inches
30
Add half the onion, the celery and the bay leaf
31
Reduce heat and simmer until beans are tender, 1 1/2 to 2 hours
32
Strain and reserve liquid
33
In same pot, heat olive oil and add bell pepper, remaining onion, garlic, green onions, basil, cilantro, soy sauce, lemon juice, cumin, cardamom, salt, and pepper
34
When vegetables are tender, add the beans and the reserved cooking liquid and simmer until reduced by half
35
Beans can be prepared up to 2 days ahead and refrigerated
36
To use, ladle out amount desired and heat until warmed through
37
Combine vinegar, lime juice, cumin, salt and pepper in a bowl and mix well
38
Whisk in the oil until emulsified
39
Set aside until ready to use
40
Combine all ingredients and mix well, but gently
41
Do not mash avocados
42
Use immediately