Mini Tlayudas with Guajillo Adobo Chicken, Bayo Beans, and Grilled Pineapple Slaw

Name: Mini Tlayudas with Guajillo Adobo Chicken, Bayo Beans, and Grilled Pineapple Slaw
Prep time: 30 min
Cook time: 35 min
Total time: 65 min
Yield: 4
Cuisine: Comida Mexicana
Ingredients: 1.1 lb skinless chicken breast; 4 whole dried guajillo chiles; 3 cloves garlic; 1/2 cup orange juice; 1 tbsp apple cider vinegar; 1 tsp ground cumin; 1/2 tsp dried oregano; 1 tsp smoked paprika; 1 1/4 tsp salt; 1/2 tsp black pepper; 3 tbsp vegetable oil; 1 1/2 cups cooked bayo beans; 1 cup white onion; 4 pieces large corn tostadas or mini tlayuda shells; 4 oz Oaxaca cheese; 1 1/3 cups fresh pineapple; 2 cups red cabbage; 1/2 cup fresh cilantro; 2 tbsp lime juice; 1/2 tbsp honey; 1/2 tsp red pepper flakes; 1 whole avocado

An original Mexican-inspired recipe: crisp mini tlayudas spread with bayo beans, topped with guajillo adobo chicken, melted cheese, and a fresh grilled pineapple and cabbage slaw for a sweet, smoky, tangy contrast.

30 minPrep

35 minCook

65 minTotal

4Servings

Gluten-FreeHigh Protein

Ingredients

Adjust servings

500 g skinless chicken breast (cut in strips finas)
4 pzas dried guajillo chiles (without semillas)
3 cloves garlic (pelados)
120 ml orange juice (freshly squeezed or natural)
15 ml apple cider vinegar
2 g ground cumin
1 g dried oregano
2 g smoked paprika
8 g salt (divided)
1 g black pepper
45 ml vegetable oil (divided)
300 g cooked bayo beans (1/4 cup de su caldo o agua)
140 g white onion (the mitad en cubitos and the mitad en pluma fina)
4 pzas large corn tostadas or mini tlayuda shells
120 g Oaxaca cheese (deshebrado)
200 g fresh pineapple (in strips delgadas)
120 g red cabbage (finely slice)
15 g fresh cilantro (chopped)
30 ml lime juice
10 g honey
1 g red pepper flakes (optional)
1 pza avocado (en slices for servir)

Nutrition facts

per serving

520 kcal

Calories

34 g

Protein

37 g

Carbs

26 g

Fat

8 g

Fiber

29 g

Net carbs

Approximate nutritional information. Estimated from the recipe’s ingredients and amounts, using standard reference nutrition values. It may vary with brands, sizes and cooking method. For guidance only; not a substitute for medical or dietary advice.

Allergens

Dairy

Instructions

1
1. Preheat the oven to 400°F / 200°C. Meanwhile, place the dried guajillo chiles in a bowl with hot water for 10 minutes to soften.
2
2. Blend the softened guajillo chiles with the garlic, orange juice, apple cider vinegar, ground cumin, dried oregano, smoked paprika, 1 teaspoon of the salt, black pepper, and 1 tablespoon of the vegetable oil until smooth.
3
3. Place the chicken breast strips in a bowl and toss with the adobo. Let rest for 15 minutes while you prepare the remaining components.
4
4. In a medium skillet, heat 1 tablespoon of the vegetable oil over medium heat. Add the diced white onion and cook for 3 to 4 minutes until softened. Stir in the cooked bayo beans, 60 ml / 1/4 cup of their broth or water, and 1/4 teaspoon salt. Mash lightly and cook for 5 minutes, stirring, until you get a rustic spread. Keep warm.
5
5. Heat a grill pan or griddle over medium-high heat. Grill the fresh pineapple for 2 to 3 minutes per side until marked and lightly golden. Remove and toss with the red cabbage, sliced white onion, fresh cilantro, lime juice, honey, red pepper flakes if using, and the remaining salt. Set the slaw aside.
6
6. In a large oven-safe skillet, heat the remaining 1 tablespoon vegetable oil over medium-high heat. Cook the chicken with all of its adobo for 6 to 8 minutes, stirring, until fully cooked and lightly caramelized.
7
7. Place the large corn tostadas or mini tlayuda shells on a sheet pan. Spread each one with the bayo beans, top with the adobo chicken, and finish with the Oaxaca cheese.
8
8. Bake at 400°F / 200°C for 5 to 7 minutes, until the Oaxaca cheese melts and the edges of the bases become even crispier.
9
9. Remove from the oven and finish each mini tlayuda with the grilled pineapple slaw and avocado slices. Serve immediately.

Chef tips

For extra smoky flavor, lightly toast the tostadas or mini tlayuda shells before spreading the beans. For creamier beans, add 1 or 2 extra tablespoons of broth.

Substitutions

You can swap bayo beans for pinto beans. Oaxaca cheese can be replaced with low-moisture mozzarella or queso asadero. Honey can be replaced with dissolved grated piloncillo or agave syrup.

What I used to make it

Generic kitchen tools that work for this recipe. You don’t need to buy anything to make it.

Illustrative image
Ninja Professional BL610 Blender
Smoothies, sauces and soups
- Smoothies, sauces and soups
- Easy-to-wash jar
- Check the power and jar size
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Illustrative image
Cosori Pro LE 5 Qt Air Fryer
Browning and baking with little oil
- Browns food with very little oil
- Handy for vegetables, chicken and reheating
- Check the basket capacity
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Illustrative image
TempPro TP19H Digital Thermometer
Checking doneness of meat and chicken
- Checks doneness of meat and chicken
- Quick reading
- Clean the probe after each use
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