Best 2 Duck Or Chicken Chile Mole Tostadas Recipes

Indulge in a culinary journey with our delectable Duck or Chicken Chile Mole Tostadas, a symphony of flavors that will tantalize your taste buds. These tostadas showcase the rich and complex flavors of traditional Mexican mole sauce, a savory and earthy blend of chiles, spices, nuts, and chocolate, all meticulously slow-simmered to perfection. Choose between tender duck or chicken as the star of your tostada, each offering a unique and satisfying protein experience. Whether you prefer the robust flavor of duck or the classic comfort of chicken, both options promise an unforgettable culinary adventure. Served on crispy, golden tostadas and adorned with a vibrant array of fresh toppings, these tostadas are a feast for the eyes and the palate.

Let's cook with our recipes!

CHICKEN MOLE TOSTADAS

Chicken Mole Tostadas image

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

Ingredients

2 tablespoons packed dark brown sugar
1 tablespoon unsweetened dark baking cocoa
1 tablespoon chipotle chili powder
1/2 teaspoon ground cinnamon
4 boneless skinless chicken breasts
1/4 cup red wine vinegar
6 tablespoons olive oil
1 tablespoon honey
1 head Belgian endive, shredded
1 head radicchio, shredded
4 Old El Paso™ tostada shells
2 oz dark baking chocolate, shaved
1/2 cup sour cream

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

DUCK (OR CHICKEN) & CHILE MOLE TOSTADAS

Duck (or Chicken) & Chile Mole Tostadas image

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

Ingredients

4 ounces dried negro chile
4 ounces dried ancho chiles
1/4 cup mild olive oil
4 slices medium-thick French bread
8 tablespoons sesame seeds
2 large tomatoes
2 large onions
2 cloves garlic
2 quarts chicken stock or 2 quarts vegetable stock
2 tablespoons whole black peppercorns
10 whole cloves
3 ounces mexican chocolate, chopped (such as Ibarra)
2 tablespoons salt
1 turkey or 1 duck
1/2 head green cabbage, sliced very thin
1 bunch red radish, trimmed and thinly sliced
1/2 cup minced cilantro
2 cloves garlic, minced
1 teaspoon salt
1 tablespoon lemon juice
3 tablespoons red wine vinegar
2 teaspoons brown sugar
1 teaspoon ground cumin
1 pinch hot red pepper flakes
1/2 cup olive oil
1 dozen corn tortillas, crisped in hot oil and drained (3- to 4-inch for tostaditas) or 6 6-inch corn tortillas (for tostadas)
1/2 cup crumbled feta cheese

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.

Tips:

Choose the right meat: Chicken or duck can be used for this recipe. If using chicken, use boneless, skinless chicken breasts or thighs. If using duck, use duck breast or leg meat.
Make the chile mole sauce ahead of time: The chile mole sauce can be made up to 3 days in advance. This will allow the flavors to develop and deepen.
Toast the tostadas: Tostadas can be toasted in the oven or on the stovetop. If toasting in the oven, preheat the oven to 375 degrees Fahrenheit and toast the tostadas for 5-7 minutes, or until golden brown. If toasting on the stovetop, heat a large skillet over medium heat and toast the tostadas for 2-3 minutes per side, or until golden brown.
Assemble the tostadas: Once the tostadas are toasted, spread a layer of refried beans on each tostada. Top with the chile mole sauce, chicken or duck, shredded lettuce, queso fresco, and sour cream.
Serve immediately: Tostadas are best served hot and crispy. Enjoy!

Conclusion:

Duck or chicken chile mole tostadas are a delicious and easy-to-make Mexican dish. They are perfect for a quick and easy weeknight meal or for a party. With a few simple ingredients, you can create a flavorful and satisfying dish that everyone will enjoy. So next time you are looking for a new recipe to try, give duck or chicken chile mole tostadas a try. You won't be disappointed!