Achiote Grilled Chicken Tostada with California Avocado/Black Bean Relish

Achiote Grilled Chicken Tostada with California Avocado/Black Bean Relish

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Credit: Jeff Rossman, Chef, Terra American Bistro; San Diego
The National Culinary Review, September 2014

Ingredients

Achiote Marinade (recipe follows)
2 (4-6 oz.) chicken breasts
1 head napa cabbage
15 gyoza wrappers (round)
Canola oil, as needed
Mango/Lime Vinaigrette (recipe follows)
California Avocado/Black Bean Relish (recipe follows)
Micro cilantro, as needed for garnish

Achiote Marinade:
5 oz. achiote paste
1 cup orange juice
½ T. minced garlic
1 T. oregano
¼ cup olive oil
¼ cup chopped cilantro
Salt and pepper, to taste

Mango/Lime Vinaigrette:
3 cups mango puree
¾ cup lime juice
1 bunch cilantro
¼ cup honey
¼ cup sour cream
1 t. kosher salt

California Avocado/Black Bean Relish:
½ red onion, minced
1 red bell pepper, minced
1 green bell pepper, minced
1 jalapeño pepper, minced
¼ cup lime juice
1 T. cumin
1 T. oregano
2 T. canola oil
¼ cup honey
¼ cup chopped cilantro
2 cups cooked black beans
1 fresh California avocado, diced
Salt and pepper, to taste

Instructions

1. Marinate chicken breasts 6-24 hours.

2. Cut cabbage in thin shreds; reserve.

3. Lightly spray or brush gyoza wrappers with canola oil. Bake about 10 minutes in 375°F oven, or until golden-brown.

4. Grill chicken breasts. Cool slightly; slice thinly on diagonal.

5. Toss cabbage with vinaigrette; portion on gyoza wrappers. Top with chicken; top with relish. Garnish with micro cilantro.

For achiote marinade:
In mixing bowl, combine achiote paste and orange juice, breaking up paste with wire whisk. Whisk in garlic, oregano, olive oil and cilantro. Season with salt and pepper.

For mango/lime vinaigrette:
Put puree, lime juice, cilantro, honey, sour cream and salt in blender; process about 30 seconds.

For California avocado/black bean relish:
In mixing bowl, combine red onion, red and green bell pepper, jalapeño pepper, lime juice, cumin, oregano, canola oil, honey, cilantro, black beans and avocado; season with salt and pepper.

Yield

5 servings

Tags

Main Dish, Poultry, The National Culinary Review

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