Crispy Tostadas with Tamarind-Sesame Adobo Chicken, Black Bean Cream, and Limey Red Cabbage Slaw

Name: Crispy Tostadas with Tamarind-Sesame Adobo Chicken, Black Bean Cream, and Limey Red Cabbage Slaw
Prep time: 25 min
Cook time: 35 min
Total time: 60 min
Yield: 4
Cuisine: Comida Mexicana
Ingredients: 1.1 lb skinless chicken breast; 8 pieces corn tostadas; 2 cups cooked black beans; 10.5 oz ripe tomatoes; 3 pieces dried guajillo chiles; 3 tbsp tamarind pulp; 2 tbsp sesame seeds; 1 cup white onion; 4 cloves garlic; 4 cups red cabbage; 1/2 cup fresh cilantro; 1/4 cup limes; 1/2 cup sour cream; 1 cup chicken broth; 3 tbsp vegetable oil; 1 tsp ground cumin; 1/2 tsp dried Mexican oregano; 2 tsp grated piloncillo or brown sugar; 1 1/2 tsp salt; 1/4 tsp black pepper; 1 medium avocado

An original Mexican recipe featuring crispy tostadas topped with shredded chicken in a tamarind, tomato, and guajillo adobo, layered over silky black bean cream and finished with a fresh red cabbage, cilantro, and lime slaw. It balances smoky, tangy, lightly sweet, and toasted flavors.

25 minPrep

35 minCook

60 minTotal

4Servings

High ProteinGluten-Free

Ingredients

Adjust servings

500 g skinless chicken breast (cocida and deshebrada)
8 pieces corn tostadas (crujientes)
400 g cooked black beans (escurridos si están muy caldosos)
300 g ripe tomatoes (en cuartos)
30 g dried guajillo chiles (without semillas)
45 g tamarind pulp (without semillas)
18 g sesame seeds (more a poco extra for decorar if desired)
180 g white onion (the mitad for the adobo and the mitad fileteada fina for the ensalada)
12 g garlic (divided)
200 g red cabbage (finely slice)
20 g fresh cilantro (chopped)
60 ml limes (su juice, approx. 2 a 3 limas)
120 ml sour cream (for the cream of frijol)
240 ml chicken broth (divided)
45 ml vegetable oil (divided)
2 g ground cumin
1 g dried Mexican oregano
8 g grated piloncillo or brown sugar
8 g salt (or to taste)
1 g black pepper (freshly ground)
150 g avocado (en slices for servir)

Nutrition facts

per serving

515 kcal

Calories

32 g

Protein

38 g

Carbs

26 g

Fat

9 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

DairySesame

Instructions

1
1. Heat a dry griddle or skillet over medium heat. Toast the guajillo chiles for 10 to 15 seconds per side until fragrant, being careful not to burn them. Place them in a bowl with 120 ml (1/2 cup) hot chicken broth and let soak for 10 minutes.
2
2. On the same griddle, roast the tomatoes, half of the white onion, and 2 garlic cloves over medium heat for 8 to 10 minutes, turning them, until charred in spots and softened.
3
3. Blend the roasted tomatoes, roasted onion, roasted garlic, soaked chiles with their soaking liquid, tamarind pulp, 1 tablespoon sesame seeds, cumin, oregano, piloncillo, 1/2 teaspoon salt, and black pepper until smooth.
4
4. Heat 1 tablespoon vegetable oil in a wide skillet over medium heat. Pour in the adobo and cook for 8 minutes, stirring often, until thickened and slightly darker. Add the shredded chicken and 60 ml (1/4 cup) chicken broth; cook 5 to 7 minutes more until the chicken is well coated and juicy.
5
5. Meanwhile, make the black bean cream. Heat 1 tablespoon vegetable oil in a saucepan over medium heat. Add the black beans, 2 chopped garlic cloves, 60 ml (1/4 cup) chicken broth, and 1/2 teaspoon salt. Cook for 5 minutes, then blend with the sour cream until thick and spreadable. If you want to serve it warm, return it to the pan and heat over low for 2 minutes.
6
6. In a small skillet, toast the remaining tablespoon of sesame seeds over low heat for 1 to 2 minutes until golden and fragrant. Set aside.
7
7. In a large bowl, combine the red cabbage, remaining thinly sliced white onion, cilantro, lime juice, the remaining tablespoon vegetable oil, and 1/2 teaspoon salt. Lightly massage with clean hands for 30 seconds to soften the cabbage slightly without losing crunch.
8
8. If you want the tostadas extra crisp, place them on a tray and bake for 3 minutes at 300°F (150°C).
9
9. To assemble, spread each tostada with a layer of black bean cream, add a portion of tamarind adobo chicken, and top with the red cabbage slaw. Finish with toasted sesame seeds and avocado slices.
10
10. Serve immediately to keep the contrast between the crisp tostada, the creamy bean layer, and the fresh slaw.

Chef tips

For deeper flavor, prepare the chicken in the adobo 1 hour ahead and reheat it gently before assembling. Do not assemble the tostadas until the last minute so they stay crisp.

Substitutions

You can use shredded chicken thighs instead of breast. Sour cream can be replaced with thick plain yogurt, though the flavor will be less traditional. If you cannot find tamarind pulp, use diluted tamarind concentrate and adjust sweetness to taste.

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
View on Amazon
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
View on Amazon
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
View on Amazon