Crispy Tostadas with Guajillo Chicken and Roasted Peach, Epazote Black Beans, and Cucumber Radish Salad

Name: Crispy Tostadas with Guajillo Chicken and Roasted Peach, Epazote Black Beans, and Cucumber Radish Salad
Prep time: 30 min
Cook time: 35 min
Total time: 65 min
Yield: 4
Cuisine: Comida Mexicana
Ingredients: 1.1 lb Boneless skinless chicken breast; 4 whole Dried guajillo chiles; 2 whole Peaches; 2 whole Roma tomatoes; 1 cup White onion; 3 cloves Garlic; 1 tsp Ground cumin; 1/2 tsp Dried oregano; 1/4 tsp Ground cinnamon; 1 tbsp Apple cider vinegar; 1 cup Chicken broth or water; 2 cups Cooked black beans; 2 tbsp Fresh epazote; 1 1/2 cups Cucumber; 1 cup Radishes; 1/3 cup Fresh cilantro; 3 tbsp Lime juice; 3 tbsp Vegetable oil; 1 1/4 tsp Salt; 1/2 tsp Black pepper; 8 whole Corn tostadas; 3 oz Queso fresco; 1/4 cup Toasted pumpkin seeds

An original Mexican recipe featuring crisp tostadas topped with chicken in a roasted peach guajillo sauce, mashed black beans with epazote, and a fresh cucumber, radish, and cilantro salad. Each bite balances smoky, fruity, herbal, and crunchy flavors.

30 minPrep

35 minCook

65 minTotal

4Servings

Gluten-FreeHigh Protein

Ingredients

Adjust servings

500 g Boneless skinless chicken breast (cut diced medium)
4 pieces Dried guajillo chiles (without semillas ni venas)
2 pieces Peaches (ripe pero firmes, partidos a the mitad)
2 pieces Roma tomatoes (partidos a the mitad)
140 g White onion (the mitad for the sauce and the mitad chopped finely for the frijoles)
3 cloves Garlic (2 for the sauce and 1 for the frijoles)
2 g Ground cumin (divided)
1 g Dried oregano (for the sauce)
0.5 g Ground cinnamon (for the sauce)
15 ml Apple cider vinegar (for the sauce)
240 ml Chicken broth or water (for licuar the sauce)
420 g Cooked black beans (with a poco of su líquido)
5 g Fresh epazote (chopped)
200 g Cucumber (en medias lunas finas)
90 g Radishes (sliced finas)
15 g Fresh cilantro (chopped)
45 ml Lime juice (divided)
45 ml Vegetable oil (divided)
8 g Salt (or to taste, divided)
1 g Black pepper (or to taste)
8 pieces Corn tostadas (crujientes)
80 g Queso fresco (desmoronado)
30 g Toasted pumpkin seeds (for terminar)

Nutrition facts

per serving

510 kcal

Calories

31 g

Protein

45 g

Carbs

23 g

Fat

9 g

Fiber

36 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 220°C / 425°F. Place the peaches and Roma tomatoes on a sheet pan with half of the white onion and 2 garlic cloves. Drizzle with 1 tablespoon vegetable oil, add a pinch of salt, and roast for 18 to 20 minutes, until the tomatoes collapse and the peaches are nicely caramelized on the edges.
2
2. Meanwhile, lightly toast the dried guajillo chiles on a dry comal or skillet over medium heat for 10 to 15 seconds per side, making sure they do not burn. Transfer them to a bowl, cover with hot water, and soak for 10 minutes. Drain.
3
3. Blend the soaked guajillo chiles with the roasted peaches, roasted tomatoes, roasted onion and garlic, chicken broth or water, apple cider vinegar, half of the ground cumin, dried oregano, ground cinnamon, 1 tablespoon lime juice, 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 sauce and cook for 5 to 7 minutes, stirring occasionally, until it deepens in color and thickens slightly.
5
5. Add the chicken to the guajillo peach sauce. Stir well, partially cover, and cook over medium-low heat for 12 to 15 minutes, until the chicken is fully cooked and tender. If checking internal temperature, it should reach 74°C / 165°F. Adjust salt if needed.
6
6. In another skillet, heat the remaining 1 tablespoon vegetable oil over medium heat. Sauté the remaining chopped white onion and 1 minced garlic clove for 2 minutes. Add the cooked black beans, fresh epazote, the remaining cumin, and 60 ml / 1/4 cup water if needed. Cook for 5 minutes and mash partially until spreadable. Season with a pinch of salt.
7
7. For the salad, combine the cucumber, radishes, fresh cilantro, and remaining lime juice in a bowl. Add a pinch of salt and toss well. Let it sit for 5 minutes so the flavors meld.
8
8. If you want to warm the tostadas, place them in the oven at 160°C / 325°F for 2 to 3 minutes on a sheet pan, watching carefully so they do not burn.
9
9. Spread each corn tostada with a layer of epazote black beans. Top with the guajillo peach chicken and a little of its sauce. Add the cucumber radish salad, then finish with crumbled queso fresco and toasted pumpkin seeds.
10
10. Serve immediately to preserve the contrast of crunchy tostada, creamy beans, juicy chicken, and fresh salad.

Chef tips

For a silkier sauce, strain it after blending. Roast the peaches well to bring out their natural sweetness and balance the mild heat of the guajillo.

Substitutions

You can substitute nectarines for peaches, mild cotija for queso fresco, and boneless chicken thighs for chicken breast. If you do not have epazote, use a small amount of extra cilantro in the beans, though the flavor will be different.

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
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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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