GUAJILLO CHILE-BRAISED RABBIT TOSTADA

facebook share image   twitter share image   pinterest share image   E-Mail share image



Guajillo Chile-Braised Rabbit Tostada image

Provided by Food Network

Time 4h27m

Yield 6 servings

Number Of Ingredients 51

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.

Meghla Afren
[email protected]

This recipe is delicious! The guajillo chile sauce is smoky and flavorful, and the rabbit meat is tender and juicy. The pickled onions and cabbage add a nice freshness and crunch. I will definitely be making this again.


Sakariye Axmed
[email protected]

This recipe is a must-try! The guajillo chile sauce is amazing and the rabbit meat is cooked to perfection. The pickled onions and cabbage add a nice touch of acidity and crunch. I will definitely be making this again.


Charlotte Phillips
[email protected]

This recipe is a winner! The guajillo chile sauce is flavorful and smoky, and the rabbit meat is tender and juicy. The pickled onions and cabbage add a nice crunch and freshness. I will definitely be making this again.


Kani a Aziz
[email protected]

I'm so glad I tried this recipe. The guajillo chile sauce is out of this world and the rabbit meat is cooked to perfection. The pickled onions and cabbage are the perfect finishing touch. I will definitely be making this again.


Jahziyah Pretty
[email protected]

This recipe is a keeper! The guajillo chile sauce is amazing and the rabbit meat is so tender. The pickled onions and cabbage add a nice freshness and crunch. I will definitely be making this again and again.


lonlongnon jeannine Kouassi
[email protected]

This recipe was easy to follow and the results were delicious! The guajillo chile sauce was perfect and the rabbit meat was cooked to perfection. The pickled onions and cabbage added a nice touch of acidity and crunch. I will definitely be making thi


Ama Gina
[email protected]

The flavors in this dish were amazing! The guajillo chile sauce was smoky and flavorful, and the pickled onions and cabbage added a nice freshness. The rabbit meat was tender and juicy. I would definitely recommend this recipe.


Amjid Khan
[email protected]

This was a great recipe! The rabbit was fall-off-the-bone tender and the guajillo chile sauce was delicious. The pickled onions and cabbage added a nice freshness and crunch. I will definitely be making this again.


Jee ahsan Mian
[email protected]

I really enjoyed this recipe. The rabbit was tender and juicy, and the guajillo chile sauce was flavorful and smoky. The pickled onions and cabbage added a nice sweetness and crunch. I would definitely recommend this recipe.


Musa Shuaib Barma
[email protected]

This recipe was a hit! The rabbit was so tender and the guajillo chile sauce was flavorful and had just the right amount of heat. The pickled onions and cabbage added a nice crunch and freshness. I will definitely be making this again.


Mdsiam Kazi
[email protected]

I loved this recipe! The guajillo chile sauce was perfect and the rabbit meat was cooked perfectly. The pickled onions and cabbage were a great addition. I will definitely be making this again.


Fifi Bodibe
[email protected]

This recipe is amazing! The guajillo chile sauce is so flavorful and the rabbit meat is fall-off-the-bone tender. The pickled onions and cabbage add a nice freshness to the tostadas. I will definitely be making this again.


Enoka Mailei
[email protected]

I'm not a big fan of rabbit, but I decided to give this recipe a try and I was pleasantly surprised. The rabbit meat was cooked perfectly and the guajillo chile sauce was delicious. The pickled onions and cabbage added a nice crunch and freshness to


Rob Vermaas
[email protected]

This recipe is a bit time-consuming, but it is worth the effort. The rabbit meat is so tender and flavorful, and the guajillo chile sauce is amazing. I served the tostadas with a side of guacamole and sour cream, and they were a hit with my family.


Durjoy Mahamud
[email protected]

This was my first time cooking rabbit and I was pleasantly surprised. The meat was mild and tender, and the guajillo chile sauce added a delicious flavor. The pickled onions and cabbage were a great addition as well. I will definitely be making this


Asadullah Jafari
[email protected]

I love the combination of flavors in this recipe. The guajillo chile sauce is smoky and slightly spicy, while the pickled onions and cabbage add a nice sweetness. The rabbit meat is tender and juicy. I would definitely recommend this recipe to anyone


Marc Limbuvala
[email protected]

I tried this recipe last night and it was a hit! The braised rabbit was fall-off-the-bone tender and the guajillo chile sauce was flavorful and had just the right amount of heat. The pickled onions and cabbage added a nice crunch and freshness to the


Daniel Vanco
[email protected]

This guajillo chile braised rabbit tostada is a delightful dish that combines unique flavors and textures. The rabbit meat is tender and flavorful, while the guajillo chile sauce adds a perfect balance of heat and smokiness. The pickled onions and ca