Yucatan Chicken Tostadas have marinated grilled chicken, refried black beans, a zesty cabbage slaw and guacamole served with an authentic habanero sauce.
In a bowl add thinly slice cabbage and red onion along with chopped cilantro.
In a small bowl, combine 1/4 cup water, the vinegar or lime, salt and crema (similar to sour cream). Pour over cabbage mix, tossing to coat. Chill until serving.
Habanero Sauce
In a small saucepan add 1 cup of water, habanero chiles, onion, and garlic. Bring to a boil, reduce heat to simmer and cover. Simmer until chiles are very tender, about 15 minutes. Puree chile mixture in a food processor with vinegar and salt until smooth. May keep refrigerated up to 1 week covered.
Chicken
In a medium bowl, combine vinegar or lime juice, achiote, oil, and salt; add chicken and turn to coat well. Allow it to marinate while you heat up the grill.
Set grill to medium-high (325°F to 350°F). Grill, turning once, until chicken is cooked through or internal temperature is 165°F, about 10 minutes total. Let cool, shred and set aside.
Assemble Tostadas
Set the tostada shells on a platter and top with black beans, chicken, cabbage slaw. Serve sauce on the side with optional toppings.
Notes
Achiote paste is ground annatto powder mixed with masa and spices. It typically comes in a 3.5 ounce rectangle package. We will be using HALF of this paste. Keep remaining for another use. Annatto powder may be substituted, but use 1 tablespoon.
For the marinated red onion, thinly slice half a red onion and in a bowl cover with rice wine vinegar or white vinegar, a pinch EACH of sugar (if using white vinegar only), kosher salt and Mexican oregano. Marinate for 15 minutes minimum.
If you want a more authentic Mexican cheese, try queso quesadilla, also known as asadero cheese. It's a white cheese that melts beautifully.