Duck (or Chicken) & Chile Mole Tostadas

Recipe by Jangomango
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 2hrs 20mins
UNITS: US

INGREDIENTS

Nutrition
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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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