Guajillo Tamarind Chicken Tostadas with Avocado Cream and Crunchy Cucumber

Instructions

1. 1

   Preheat the oven to 200°C / 400°F. Place the tomatoes, half of the white onion, and 2 garlic cloves on a sheet pan. Drizzle with 15 ml (1 tbsp) oil and roast for 18 minutes, until the tomatoes are soft and lightly browned.

2. 2

   Meanwhile, place the chicken breast in a saucepan with the remaining white onion, 1 garlic clove, 250 ml (1 cup) chicken broth or water, 4 g (about 3/4 tsp) salt, and black pepper. Cook over medium heat for 15 to 18 minutes, until the chicken is fully cooked. Remove, let cool slightly, and shred. Reserve 125 ml (1/2 cup) of the cooking liquid.

3. 3

   Place the guajillo chiles in a bowl with hot water and soak for 10 minutes until softened. Drain.

4. 4

   Blend the roasted tomatoes, roasted onion and garlic, softened guajillo chiles, tamarind pulp, oregano, cumin, and 125 ml (1/2 cup) chicken broth or water until smooth.

5. 5

   Heat 15 ml (1 tbsp) oil in a skillet over medium heat. Pour in the sauce and cook for 5 minutes, stirring often. Add the shredded chicken and 125 ml (1/2 cup) of the reserved cooking liquid; cook 6 to 8 minutes more until the chicken is juicy and lightly glazed. Adjust with the remaining salt to taste.

6. 6

   Mash the cooked black beans with a fork or masher. Warm the beans in a small saucepan with 125 ml (1/2 cup) chicken broth or water for 3 to 4 minutes, stirring until spreadable.

7. 7

   For the cream, blend the avocado, sour cream, and 15 ml (1 tbsp) lime juice until smooth. If needed, add 1 to 2 tablespoons of water to slightly loosen the texture.

8. 8

   In a bowl, combine the cucumber, red onion, cilantro, and 15 ml (1 tbsp) lime juice. Toss well and season with a pinch of salt.

9. 9

   To assemble, spread a layer of black beans over each corn tostada. Top with the tamarind guajillo chicken, then the avocado cream, the crunchy cucumber salad, and finish with crumbled queso fresco.

10. 10

    Serve immediately so the tostadas stay crisp.