Guajillo Chile-Braised Rabbit Tostada Recipe

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Nutrition per serving    (USDA % daily values)


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Ingredients for 6 servings

1 cup finely shredded green cabbage

1 pound black beans, soaked in cold water overnight and drained

1 stick celery, diced

1/4 bunch cilantro, minced

1 1/2 teaspoons ground cumin

1/3 cup good olive oil

Salt and pepper

1/4 cup champagne or red wine vinegar

Salt and freshly ground black pepper

Salt and freshly ground pepper

3/4 cup crumbled feta

1 small red onion, diced

1/4 cup chopped carrot

1 tablespoon ground cumin

2 tablespoons olive oil

2 to 3 cups chicken stock

2 tablepoons rice wine vinegar

8 to 10 fresh basil leaves

1 1/2 avocados, peeled and chopped finely

1 teaspoon soy sauce

1 tablespoon minced garlic

3 green onions, minced

1/2 teaspoon ground cardamom

1 red chile pepper, such as jalapeno or serrano, seeded and minced

2 teaspoons lemon juice

1 1/2 pounds tomatillos, peeled and finely diced

2 cups Vegetarian Black Beans, recipe follows, or regular black beans, heated

1 tablespoon fresh oregano leaves

1 bay leaf

6 corn tortillas

3 tablespoons olive oil

1/4 teaspoon freshly ground pepper, plus 1/4 teaspoon freshly ground pepper

Vegetable oil or peanut oil

2 rabbits, quartered

1 large clove garlic

Guajillo Chile and Rabbit Braise, recipe follows

1/2 teaspoon salt, plus 1/2 teaspoon salt

Rustic Tomatillo and Avocado Salsa, recipe follows

Cumin-Lime Vinaigrette, recipe follows

4 dried guajillo chiles

1 red bell pepper, diced

1 tablespoon fresh lime juice

1/3 bunch cilantro, chopped

1 bunch green onions, chopped

Leaves from 1/2 bunch cilantro

1/4 cup chopped celery

2 tablespoons toasted, salted pepitas (pumpkin seeds)

1/4 to 1/2 teaspoon ground cumin

4 to 6 tablespoons extra-virgin olive oil

1 cup chopped onion

6 radishes, sliced into thin circles

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