CHICKEN MOLE TOSTADAS
This opposites-attract dish features chocolate and chipotle, which add a subtle sweetness-and a little kick-to grilled chicken tostadas.
Provided by By Cheri Liefeld
Categories Entree
Time 30m
Yield 4
Number Of Ingredients 13
Steps:
- In small bowl, mix brown sugar, cocoa, chili powder and cinnamon. Pat mixture on both sides of chicken; shake off any excess.
- Heat grill pan or 10-inch skillet over medium-high heat. Add chicken; cook 8 to 10 minutes or until juice of chicken is clear when center of thickest part is cut (165°F). Remove chicken from pan; cool 5 minutes.
- Meanwhile, in small bowl, beat vinegar, oil and honey with whisk until well blended. Add endive and radicchio; toss to lightly coat.
- Place each tostada shell on individual serving plate. Shred chicken; divide evenly onto shells. Top each with endive-radicchio mixture and sour cream. Garnish with chocolate shavings.
Nutrition Facts : ServingSize 1 Serving
EASY CHICKEN MOLE
Provided by Marcela Valladolid
Categories main-dish
Time 55m
Yield 4 servings
Number Of Ingredients 12
Steps:
- To make the mole sauce, soak the chiles in 1 1/4 cups water for 15 minutes. Drain well and discard the soaking liquid.
- Heat the oil in a large heavy saucepan over medium heat. Add the onions and garlic and saute until translucent, 5 minutes. Transfer to a blender with the chiles, chocolate, chicken broth, peanut butter, sugar, oregano and tostadas and blend until very smooth. Transfer the sauce to a saucepan and bring to a boil over high heat. Reduce the heat to medium, cover and simmer for 20 minutes.
- Season with salt and pepper. Add the rotisserie chicken pieces and stir to combine.
CHICKEN TOSTADAS
Chicken and veggie tostadas are baked in oven.
Provided by Sonia S.
Categories World Cuisine Recipes Latin American Mexican
Time 30m
Yield 6
Number Of Ingredients 11
Steps:
- Preheat the oven to 375 degrees F (190 degrees C).
- Place chicken into a frying pan over medium heat. Sprinkle with taco seasoning and cook until no longer pink in the center and juices run clear, 5 to 7 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
- Spread a thin layer of refried beans onto each tostada shell; sprinkle each with Mexican cheese. Divide cooked chicken on top of cheese layer. Sprinkle tomato, red onion, and bell pepper evenly on top of each tostada. Place tostadas on a baking sheet.
- Bake in the preheated oven until crispy, 10 to 15 minutes.
- Remove tostadas from the oven. Sprinkle with cilantro and spread salsa and sour cream on top.
Nutrition Facts : Calories 311.9 calories, Carbohydrate 26.5 g, Cholesterol 54.8 mg, Fat 14.5 g, Fiber 6 g, Protein 19.6 g, SaturatedFat 7.4 g, Sodium 711.7 mg, Sugar 2.5 g
DUCK (OR CHICKEN) & CHILE MOLE TOSTADAS
This comes from an astonishingly talented chef, Pablo Jacinto, who is from the Oaxaca region of Mexico. He calls this MOLE DE LA SUEGRA , Mother-In-Law's Mole. The recipe is in two parts, but you could easily separate them. They are fabulous as regular tostadas, or miniature ones for appetizers, tostaditas. They can be made ahead, and assembled just before guests arrive. To get the deep and complex flavour, there are no shortcuts. You can, however, get good results starting with a supermarket roasted chicken, since most of the good flavour is in the sauce. Apparently you can make it with leftover dark meat turkey too, but I haven't done that.
Provided by Jangomango
Categories Chicken
Time 2h20m
Yield 10-12 appetizers
Number Of Ingredients 27
Steps:
- For the MOLE: Pull the stems off the chiles and shake out the seeds.
- Set the seeds aside.
- Wipe off the chiles with a damp paper towel.
- Heat 1 tablespoon of the oil in a heavy skillet.
- Working in batches, add the chiles and fry until toasty but not dark brown.
- If they get too dark, they become bitter so watch carefully.
- Add more oil as needed.
- As chiles are done, transfer them to a bowl.
- Add a little oil to the chile-toasting pan and toast the bread slices in it.
- (You could also brush the slices with oil and toast them in a 350 degrees oven for 12 to 15 minutes.) Using the same pan, toast 1/4 cup reserved chile seeds until brown but not burned.
- Remove from pan and set aside.
- Add the sesame seeds to the pan and toast until browned.
- If more oil is needed, add it by the teaspoonful.
- Remove the seeds from the pan and set aside.
- Cut the tomatoes and onions in half and rub with olive oil.
- Place on a baking sheet and broil for about 10 to 12 minutes, turning them once, until slightly charred (this gives the mole even more flavour).
- Put half of the chiles, bread, tomatoes, onion, garlic and 1 cup broth in a blender and puree.
- Transfer to a large pot.
- Repeat with the remaining chiles, bread, tomatoes, onion and garlic.
- Add 1 cup broth; puree.
- Put half of the peppercorns, cloves, chile seeds and sesame seeds in a spice grinder and grind to a powder.
- Add to the pot.
- Repeat.
- Add the chocolate to the pot along with the salt and remaining chicken stock.
- Simmer over low heat for 45 minutes.
- Remove from heat and let cool for 30 minutes, then strain.
- Tear the poultry into bite-size pieces (discard bone, skin and fat) and heat in the mole sauce just until warm.
- Serve with rice or Tostada Mix.
- TOSTADA Mix: Toss the cabbage, radishes and cilantro in a large bowl.
- Whisk together the garlic, salt, lemon juice, vinegar, brown sugar, cumin, red pepper flakes and olive oil until emulsified.
- Add half of the dressing to the slaw and toss.
- Taste, and add more dressing if desired.
- To serve tostaditas or tostadas: Place a couple of heaping tablespoons of chicken (or turkey or duck) mole on a crisped tortilla and top with slaw.
- Garnish with a sprinkling of feta cheese.
EGG MOLE TOSTADA
A quick breakfast for one that uses leftover mole sauce, which can be purchased prepared and is delicious with chicken. Chopped leftover chicken mole can be added in step 2 for a heartier dish.
Provided by HollyLQuinn
Categories Breakfast
Time 8m
Yield 1 serving(s)
Number Of Ingredients 6
Steps:
- Spray a small pan with cooking spray. Heat on medium for 1 minute, add tortilla, heat for about 30 seconds and turn over.
- Spoon sauce and salsa over tortilla.
- Crack egg over sauce (sunny side up-style). Cover. Cook for 3-4 minutes, until white is firm and yolk is soft-set.
- Top with Cheese and cover for 1 minute, until cheese is melted.
- Put on a plate and allow to cool for a few minutes. Tortilla will be crispy, and will be easiest to eat with your hands, like a pizza.
Nutrition Facts : Calories 188, Fat 9.7, SaturatedFat 3.2, Cholesterol 218.9, Sodium 342.9, Carbohydrate 15.2, Fiber 2.7, Sugar 1.6, Protein 10.5
EASY CHICKEN MOLE
Steps:
- To cook the chicken, combine the chicken, onions, carrots, celery, garlic, and bay leaves in a large heavy pot. Add 12 cups water and bring to a boil over high heat. Reduce the heat to medium and simmer until the chicken is cooked through, about 45 minutes. Transfer the chicken to a large bowl, and let it cool. Cut the chicken into 6 pieces and set aside in the refrigerator.
- Strain the cooking liquid into a large saucepan (discard the vegetables) and boil over high heat until reduced to 3 cups, about 1 hour. Remove from the heat.
- To make the mole sauce, measure out and rewarm (if necessary) 1 1/4 cups of the reduced cooking liquid. Soak the chiles in the liquid for 15 minutes. Drain well, and discard the chile-soaking liquid.
- Heat the olive oil in a large heavy saucepan over medium heat. Add the onion and garlic and sauté for 5 minutes, or until translucent. Transfer the mixture to a blender and add the chiles, 1 1/2 cups reduced cooking liquid, and the peanut butter, tostadas, sugar, and oregano. Blend until very smooth. Transfer the sauce to a saucepan and bring to a boil over high heat. Reduce the heat to medium, cover, and simmer for 20 minutes.
- Stir the chocolate into the mole, and season to taste with salt and pepper. Add the cooked chicken pieces and stir until the chicken is heated through, about 5 minutes.
- Ibarra Chocolate
- Flavored with cinnamon, almonds, and vanilla, Ibarra chocolate is available in Mexican markets and some supermarkets. Mexican chocolate has a much grainier texture than other chocolates. It's used in the preparation of a Mexican hot chocolate drink and certain specialties such as Ancho-Chocolate Braised Short Ribs (page 128). One ounce of semisweet chocolate, 1/2 teaspoon ground cinnamon, and 1 drop almond extract can be substituted for 1 ounce Mexican chocolate.
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2/5 Total Time 24 minsCuisine MexicanCalories 54 per serving
- Whisk broth and pipiân in a small saucepan until blended; heat over medium heat until mixture is hot.
- Remove from heat. Place chicken in a large bowl and toss with pipiân, cilantro, onion, and lime juice.
- Arrange tortilla chips on a platter. Top each chip with 1 tablespoon of the chicken mole and 1/4 teaspoon Avocado Cream.
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