Place guajillo chili pepper in a container with a lid, pour nearly boiling water over chili pepper and cover to rehydrate.
While chili is rehydrating, cut chicken breast into thin strips and then cut chicken strips in half and place in a bowl and season with salt and pepper. Set aside.
Cut each flour tortilla into four equal pieces
Butter cupcake tin and then arrange three flour tortilla quarters into each cupcake section, covering each cupcake section base completely and making sure each tortilla quarter overlaps the next.
Butter the sections that overlap with a touch of butter, so they do not separate once cooked.
Once chili pepper has rehydrated, remove from water, split, remove seeds and stalk and place in blender.
To blender add 1 tsp olive oil, Mexican oregano, paprika, garlic and agave and pulse for 30 seconds. Ingredients, should be thoroughly mixed.
Heat 1 tsp of olive oil in a skillet and add onion.
Once the aroma of the onion begins to release, add chicken and black beans and toss until ingredients are thoroughly mixed.
Then add blended chili pepper ingredients, and mix thoroughly once more.
Fill tortilla cupcake bases with chicken mixture and top with cheese.
Place in preheated oven at 400 for 5-7mins.
Top your chicken taco cupcakes with peppadew strips and serve.