Best 3 Guajillo Chile Braised Rabbit Tostada Recipes

Indulge in the tantalizing flavors of Mexican cuisine with our Guajillo Chile Braised Rabbit Tostada recipe. This delectable dish combines the richness of rabbit meat braised in a flavorful guajillo chile sauce, served atop crispy tostada shells. The guajillo chiles, known for their smoky and slightly sweet taste, impart a deep red hue and a complex flavor profile to the braising liquid. Served with a medley of fresh toppings like avocado, cilantro, and queso fresco, this tostada recipe promises an explosion of textures and flavors in every bite.

In addition to the Guajillo Chile Braised Rabbit Tostada, this article offers a diverse collection of recipes to tantalize your taste buds. Explore the zesty flavors of the Grilled Shrimp Tostadas with Avocado Salsa, where succulent shrimp are grilled to perfection and paired with a vibrant avocado salsa. For a vegetarian delight, try the Roasted Vegetable Tostadas with Goat Cheese, featuring a medley of roasted vegetables topped with creamy goat cheese.

If you're craving a classic Mexican dish, the Chicken Tinga Tostadas with Chipotle Crema will surely satisfy. Tender shredded chicken is simmered in a flavorful tinga sauce, then served on crispy tostadas and topped with a cooling chipotle crema. And for those who love a bit of heat, the Spicy Black Bean Tostadas with Corn and Avocado Salsa pack a punch with their combination of spicy black beans, corn, and avocado salsa.

With its detailed instructions, helpful tips, and stunning photography, this article is your ultimate guide to creating a memorable tostada experience. Gather your ingredients, fire up your kitchen, and embark on a culinary journey that will leave you and your loved ones craving more.

Here are our top 3 tried and tested recipes!

GUAJILLO CHILE-BRAISED RABBIT TOSTADA

Guajillo Chile-Braised Rabbit Tostada image

Provided by Food Network

Time 4h27m

Yield 6 servings

Number Of Ingredients 51

Ingredients

Guajillo Chile and Rabbit Braise, recipe follows
Vegetable oil or peanut oil
6 corn tortillas
2 cups Vegetarian Black Beans, recipe follows, or regular black beans, heated
6 radishes, sliced into thin circles
1 cup finely shredded green cabbage
Leaves from 1/2 bunch cilantro
Cumin-Lime Vinaigrette, recipe follows
Rustic Tomatillo and Avocado Salsa, recipe follows
3/4 cup crumbled feta
2 tablespoons toasted, salted pepitas (pumpkin seeds)
4 dried guajillo chiles
1 tablespoon fresh oregano leaves
1 large clove garlic
1 1/2 teaspoons ground cumin
1/2 teaspoon salt, plus 1/2 teaspoon salt
1/4 teaspoon freshly ground pepper, plus 1/4 teaspoon freshly ground pepper
2 tablespoons olive oil
2 rabbits, quartered
1/4 cup chopped celery
1/4 cup chopped carrot
1 cup chopped onion
2 to 3 cups chicken stock
1 pound black beans, soaked in cold water overnight and drained
1 small red onion, diced
1 stick celery, diced
1 bay leaf
3 tablespoons olive oil
1 red bell pepper, diced
1 tablespoon minced garlic
1 bunch green onions, chopped
8 to 10 fresh basil leaves
1/3 bunch cilantro, chopped
1 teaspoon soy sauce
2 teaspoons lemon juice
1 tablespoon ground cumin
1/2 teaspoon ground cardamom
Salt and freshly ground black pepper
1/4 cup champagne or red wine vinegar
1 tablespoon fresh lime juice
1/4 to 1/2 teaspoon ground cumin
Salt and pepper
1/3 cup good olive oil
1 1/2 pounds tomatillos, peeled and finely diced
3 green onions, minced
1 red chile pepper, such as jalapeno or serrano, seeded and minced
1/4 bunch cilantro, minced
2 tablepoons rice wine vinegar
4 to 6 tablespoons extra-virgin olive oil
1 1/2 avocados, peeled and chopped finely
Salt and freshly ground pepper

Steps:

Up to 1 day ahead, prepare rabbit as directed.
To serve tostadas, heat 2 inches of oil in a frying pan to 360 degrees F. Fry tortillas, 1 at a time, until crispy, about 2 minutes (do not fold tortilla). Drain on paper towels and set aside.
In a saucepan, heat the rabbit in the reserved braising juices. Put a fried tortilla on each plate and top with a ladleful of black beans. Place the rabbit on top of the beans. In a bowl, lightly dress radishes, cabbage, and cilantro leaves with vinaigrette. Place a small mound of slaw on each tostada; top with salsa. Sprinkle with feta and pumpkinseeds and serve.
Preheat the oven to 425 degrees F.
Pull stems off of the chiles, leaving seeds inside. Place chiles in pie plate in a hot oven for 1 to 2 minutes until they smell fragrant to bring out flavor. Place in a bowl and add just enough hot water to cover. Soak for 1 hour. In a blender, puree chiles, oregano, garlic, cumin, and remaining salt and pepper. Strain through a fine sieve into a bowl and set aside.
In a wide frying pan, heat oil over medium-high heat. Season rabbit pieces with salt and pepper and saute until golden brown on each side, about 7 minutes. Remove and reserve rabbit. Add celery, carrot, and onion to pan and saute until just browned. Add the chile puree and cook, stirring, for 1 to 2 minutes to bring out the flavor. Add rabbit pieces to the pan and add just enough stock to cover. Bring to the boil. Reduce heat, cover and simmer until the meat is very tender. Let cool, then strain and reserve both sauce and meat. Pull meat from the bones being very careful not to miss any; discard skin and bones. Chill meat and sauce separately.
In a large pot, bring black beans to boil in water to cover by 2 inches. Add half the onion, the celery and the bay leaf. Reduce heat and simmer until beans are tender, 1 1/2 to 2 hours. Strain and reserve liquid.
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. When vegetables are tender, add the beans and the reserved cooking liquid and simmer until reduced by half. Beans can be prepared up to 2 days ahead and refrigerated. To use, ladle out amount desired and heat until warmed through.
Combine vinegar, lime juice, cumin, salt and pepper in a bowl and mix well. Whisk in the oil until emulsified. Set aside until ready to use.
Combine all ingredients and mix well, but gently. Do not mash avocados. Use immediately.

BRAISED RABBIT WITH ROOT VEGETABLES

Braised Rabbit with Root Vegetables image

Provided by Food Network

Categories main-dish

Time 1h15m

Yield 4 servings

Number Of Ingredients 10

Ingredients

2 cups plum tomatoes, quartered
2 cups chopped carrots
2 cups chopped celery
2 cups chopped onions
1 small bunch fresh thyme
2 tablespoons grapeseed oil
4 rabbit legs
Salt and freshly ground black pepper
All-purpose flour, for dusting
2 cups dry white wine

Steps:

Preheat oven 350 degrees F.
In a deep baking dish, layer the tomatoes, carrots, celery and onion. Distribute the bunch of thyme throughout the vegetables.
Heat grapeseed oil in a 12-inch saute pan over medium heat. Season the raw rabbit with salt and pepper and then lightly dust with flour; sear on each side for 1 minute. Remove the rabbit from the heat and deglaze pan with the white wine.
Place the rabbit on top of the vegetables, and pour the deglazing liquid over the top. Place the baking dish in the oven for 1 hour.
Serve rabbit over the vegetables.

BRAISED RABBIT WITH FRESH PAPPARDELLE

Braised Rabbit with Fresh Pappardelle image

It's a lean protein that packs a lot of flavor. It's a little sweeter than chicken and completely delicious. Adapted from Slow Fires: Mastering New Ways to Braise, Roast, and Grill, by Justin Smillie and Kitty Greenwald. Copyright © 2015 by Justin Smillie. Photographs copyright © 2015 by Ed Anderson. Published by Clarkson Potter Publishers, a division of Penguin Random House LLC. All rights reserved.

Provided by Justin Smillie

Categories main-dish

Time 2h5m

Yield 6 servings

Number Of Ingredients 17

Ingredients

2 rabbits, quartered
1 tbsp salt
3 tbsps olive oil
1 cup onions, chopped
1 cup carrots, chopped
4 Garlic cloves
1 tbsp tomato purée
1 tbsp sage, chopped
1 tbsp rosemary, chopped
1 cup tomatoes, chopped
1 tbsp Champagne vinegar
1 tbsp verjus
2 quarts dashi
1 pound pappardelle pasta, cooked
1 tbsp parsley, chopped
2 tbsps Parmesan cheese, grated, for serving
1 tbsp Butter, for serving

Steps:

Preheat oven to 325 F. Season rabbit with salt and pepper. In a large pot over medium heat, add oil followed by rabbit (everything but the wings) and sear until golden brown, 15 minutes. Delicately remove the rabbit when golden brown and set aside to rest.
To the pan, add onion, celery and carrots and cook 10 minutes. Add garlic, tomato paste, sage and rosemary and cook 5 minutes. Continue by adding tomatoes, vinegar, and verjus and cook 5 more minutes. Add rabbit wings and dashi and bring to a boil. Add remaining rabbit and season with salt. Cover with parchment paper (cartouche) and place in the oven for 1 hour and 10 minutes. Pull some rabbit meat off the bone along with braising liquid and place in a saucepan.
Add 1 cup cooked pasta and toss with rabbit, parsley, Parmesan and butter. Gently cook pasta until glazed with sauce and appears sheen. Serve with additional rabbit and Parmesan shavings.

Tips:

Choose the right rabbit: Look for a young rabbit, about 2-3 pounds, for the most tender meat.
Braising is key: Braising the rabbit in a flavorful liquid helps to tenderize the meat and infuse it with flavor.
Use a variety of chiles: Guajillo chiles are a good choice for this recipe, but you can also use other types of chiles, such as ancho or pasilla chiles.
Get creative with your toppings: The tostadas can be topped with a variety of ingredients, such as avocado, cilantro, radishes, or sour cream.

Conclusion:

This guajillo chile braised rabbit tostada recipe is a delicious and easy-to-make dish that is perfect for a weeknight meal or a special occasion. The rabbit is tender and flavorful, and the tostadas are crispy and topped with a variety of fresh ingredients. This recipe is sure to please everyone at your table.