Duck (or Chicken) & Chile Mole Tostadas
- Ready In:
- 2hrs 20mins
- Ingredients:
- 27
- Yields:
-
10-12 appetizers
ingredients
-
DUCK MOLE
- 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 1 turkey or 1 duck
-
TOSTADA MIX
- 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
directions
- 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.
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Reviews
-
I have tasted so many different mexican mole sauces, tried so many different recipes, and this recipe is the best!!!!! I first started eating mole as a child, my grandmother used to make it, but this recipe is absolutely the best I have ever tasted. I made only minor adjustments, instead of using a spice grinder and straining, I simply used a blender. I also added sugar at the end. Also, the dressing for the cabbage is delicious!!!
RECIPE SUBMITTED BY
Jangomango
Australia