From: Chef Jeff Rossman, Terra American Bistro, San Diego. Yield: 15 tostadas.
as needed, achiote marinade (recipe follows)
2 chicken breasts, 4-6 oz. each
15 round gyoza wrappers
1 head Napa cabbage
as needed, mango lime vinaigrette (recipe follows)
as needed, avocado black bean
relish (recipe follows)
for garnish, micro cilantro
Achiote Marinade (yields 1½ cups):
5 oz. achiote paste
1 cup orange juice
½ Tbsp. minced garlic
1 Tbsp. oregano
¼ cup olive oil
¼ cup chopped cilantro
to taste, salt and pepper
Mango Lime Vinaigrette (yields approximately 4 cups):
3 cups mango puree
¾ cup lime juice
1 bunch cilantro
¼ cup honey
¼ cup sour cream
1 tsp. kosher salt
Avocado Black Bean Relish:
½ minced red onion
1 minced red bell pepper
1 minced green bell pepper
1 minced jalapeno pepper
¼ cup lime juice
1 Tbsp. cumin
1 Tbsp. oregano
2 Tbsp. canola oil
¼ cup honey
¼ cup chopped cilantro
2 cups cooked black beans
1 diced fresh avocado (large, about 8 oz.)
For achiote marinade: Combine first two ingredients in a mixing bowl, breaking up the paste with a wire whisk. Whisk in remaining ingredients. Season with salt and pepper.
For mango lime vinaigrette: Place all ingredients in a blender and process for about 30 seconds. Reserve.
For avocado black bean relish: Mix all ingredients together in a mixing bowl. Season with salt and pepper. Reserve for service.
To assemble: Make achiote marinade and marinate chicken breasts for at least 6 and up to 24 hours. Cut cabbage in thin shreds and reserve. Lightly spray or brush gyoza skins with canola oil. Bake for about 10 minutes in a preheated 375°F oven, or until golden brown. (Gyoza skins can also be deep-fried.)
Grill chicken breasts. Cool slightly and slice thinly on diagonal. Toss cabbage with mango lime vinaigrette and portion onto prepared Gyoza skins, then top with chicken.
To serve, top with avocado black bean relish and garnish with micro cilantro.
