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1
Up to 1 day ahead, prepare rabbit as directed.
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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).
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3
Drain on paper towels and set aside.
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4
In a saucepan, heat the rabbit in the reserved braising juices.
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5
Put a fried tortilla on each plate and top with a ladleful of black beans.
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6
Place the rabbit on top of the beans.
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7
In a bowl, lightly dress radishes, cabbage, and cilantro leaves with vinaigrette.
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8
Place a small mound of slaw on each tostada; top with salsa.
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9
Sprinkle with feta and pumpkinseeds and serve.
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10
Preheat the oven to 425 degrees F.
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11
Pull stems off of the chiles, leaving seeds inside.
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12
Place chiles in pie plate in a hot oven for 1 to 2 minutes until they smell fragrant to bring out flavor.
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13
Place in a bowl and add just enough hot water to cover.
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14
Soak for 1 hour.
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15
In a blender, puree chiles, oregano, garlic, cumin, and remaining salt and pepper.
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16
Strain through a fine sieve into a bowl and set aside.
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17
In a wide frying pan, heat oil over medium-high heat.
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18
Season rabbit pieces with salt and pepper and saute until golden brown on each side, about 7 minutes.
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19
Remove and reserve rabbit.
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20
Add celery, carrot, and onion to pan and saute until just browned.
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21
Add the chile puree and cook, stirring, for 1 to 2 minutes to bring out the flavor.
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22
Add rabbit pieces to the pan and add just enough stock to cover.
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23
Bring to the boil.
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24
Reduce heat, cover and simmer until the meat is very tender.
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25
Let cool, then strain and reserve both sauce and meat.
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26
Pull meat from the bones being very careful not to miss any; discard skin and bones.
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27
Chill meat and sauce separately.
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28
In a large pot, bring black beans to boil in water to cover by 2 inches.
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29
Add half the onion, the celery and the bay leaf.
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30
Reduce heat and simmer until beans are tender, 1 1/2 to 2 hours.
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31
Strain and reserve liquid.
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32
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.
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33
When vegetables are tender, add the beans and the reserved cooking liquid and simmer until reduced by half.
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34
Beans can be prepared up to 2 days ahead and refrigerated.
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35
To use, ladle out amount desired and heat until warmed through.
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36
Combine vinegar, lime juice, cumin, salt and pepper in a bowl and mix well.
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37
Whisk in the oil until emulsified.
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38
Set aside until ready to use.
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39
Combine all ingredients and mix well, but gently.
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40
Do not mash avocados.
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41
Use immediately.
