Chipotle-Plum Chicken Tostadas with Epazote Bayo Beans and Crunchy Cucumber-Radish Salad

Instructions

1. 1

   1. In a bowl, season the chicken with 4 g (3/4 tsp) salt, black pepper, and ground cumin. Let it rest for 10 minutes while you prepare the remaining ingredients.

2. 2

   2. Heat a large skillet over medium-high heat with 15 ml (1 tbsp) vegetable oil. Add half of the onion and half of the garlic; cook for 2 to 3 minutes until softened. Stir in the chipotle peppers in adobo, chopped plums, tomato puree, 120 ml (1/2 cup) chicken broth, and dried oregano. Cook for 6 to 8 minutes, lightly mashing the plums, until a thick sauce forms.

3. 3

   3. Add the seasoned chicken to the skillet with the sauce and cook for 10 to 12 minutes, stirring occasionally, until the chicken is fully cooked and coated. If the mixture becomes too dry, add a little of the remaining broth. Adjust salt if needed.

4. 4

   4. In a medium saucepan, heat the remaining oil over medium heat. Add the rest of the onion and garlic and cook for 2 minutes. Add the cooked bayo beans, the remaining chicken broth, and fresh epazote. Cook for 8 to 10 minutes, mashing some of the beans with a spoon for a creamy texture while leaving some whole. Season with the remaining 4 g (3/4 tsp) salt.

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   5. In a separate bowl, combine the cucumber, radishes, lime juice, fresh cilantro, and honey. Toss well and let the salad rest for 5 minutes so the flavors meld.

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   6. If desired, warm the tostadas by placing them on a tray and baking for 3 to 4 minutes at 300°F (150°C) to make them extra crisp.

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   7. To assemble, spread a layer of epazote bayo beans over each corn tostada. Top with a portion of the chipotle-plum chicken, then add the cucumber-radish salad.

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   8. Finish each tostada with crumbled queso fresco and avocado slices. Serve immediately to keep the crisp texture.