Guajillo Chile-Braised Rabbit Tostada (Tori Ritchie) Recipe

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Guajillo Chile-Braised Rabbit Tostada (Tori Ritchie)
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Ingredients:

Directions:

  1. Up to 1 day ahead, prepare rabbit as directed.
  2. To serve tostadas, heat 2 inches of oil in a frying pan to 360 degrees F. Fry tortillas, 1 at a time, until crispy, about 2 minutes (do not fold tortilla). Drain on paper towels and set aside.
  3. In a saucepan, heat the rabbit in the reserved braising juices. Put a fried tortilla on each plate and top with a ladleful of black beans. Place the rabbit on top of the beans. In a bowl, lightly dress radishes, cabbage, and cilantro leaves with vinaigrette. Place a small mound of slaw on each tostada; top with salsa. Sprinkle with feta and pumpkinseeds and serve.
  4. Guajillo Chile and Rabbit Braise:
  5. Preheat the oven to 425 degrees F.
  6. Pull stems off of the chiles, leaving seeds inside. Place chiles in pie plate in a hot oven for 1 to 2 minutes until they smell fragrant to bring out flavor. Place in a bowl and add just enough hot water to cover. Soak for 1 hour. In a blender, puree chiles, oregano, garlic, cumin, and remaining salt and pepper. Strain through a fine sieve into a bowl and set aside.
  7. In a wide frying pan, heat oil over medium-high heat. Season rabbit pieces with salt and pepper and saute until golden brown on each side, about 7 minutes. Remove and reserve rabbit. Add celery, carrot, and onion to pan and saute until just browned. Add the chile puree and cook, stirring, for 1 to 2 minutes to bring out the flavor. Add rabbit pieces to the pan and add just enough stock to cover. Bring to the boil. Reduce heat, cover and simmer until the meat is very tender. Let cool, then strain and reserve both sauce and meat. Pull meat from the bones being very careful not to miss any; discard skin and bones. Chill meat and sauce separately.
  8. Vegetarian Black Beans:
  9. In a large pot, bring black beans to boil in water to cover by 2 inches. Add half the onion, the celery and the bay leaf. Reduce heat and simmer until beans are tender, 1 1/2 to 2 hours. Strain and reserve liquid.
  10. In same pot, heat olive oil and add bell pepper, remaining onion, garlic, green onions, basil, cilantro, soy sauce, lemon juice, cumin, cardamom, salt, and pepper. When vegetables are tender, add the beans and the reserved cooking liquid and simmer until reduced by half. Beans can be prepared up to 2 days ahead and refrigerated. To use, ladle out amount desired and heat until warmed through.
  11. Cumin Lime Vinaigrette:
  12. Combine vinegar, lime juice, cumin, salt and pepper in a bowl and mix well. Whisk in the oil until emulsified. Set aside until ready to use.
  13. Rustic Tomatillo and Avocado Salsa:
  14. Combine all ingredients and mix well, but gently. Do not mash avocados. Use immediately.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 1140.22 Kcal (4774 kJ)
Calories from fat 501.8 Kcal
% Daily Value*
Total Fat 55.76g 86%
Cholesterol 28.63mg 10%
Sodium 680.29mg 28%
Potassium 3059.99mg 65%
Total Carbs 124.15g 41%
Sugars 15.24g 61%
Dietary Fiber 32.31g 129%
Protein 42.83g 86%
Vitamin C 50.3mg 84%
Vitamin A 0.6mg 20%
Iron 19mg 106%
Calcium 362.7mg 36%
Amount Per 100 g
Calories 179.74 Kcal (753 kJ)
Calories from fat 79.1 Kcal
% Daily Value*
Total Fat 8.79g 86%
Cholesterol 4.51mg 10%
Sodium 107.24mg 28%
Potassium 482.36mg 65%
Total Carbs 19.57g 41%
Sugars 2.4g 61%
Dietary Fiber 5.09g 129%
Protein 6.75g 86%
Vitamin C 7.9mg 84%
Vitamin A 0.1mg 20%
Iron 3mg 106%
Calcium 57.2mg 36%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 26.7
    Points
  • 29
    PointsPlus

Good Points

  • saturated fat free,
  • low sodium,
  • low cholesterol,
  • high fiber

Bad Points

  • High in Sodium

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