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 ...
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