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
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.
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.
FIVE-SPICE DUCK TOSTADA WITH GINGER-CHILE CREAM DRESSING
Steps:
- In a saute pan, toast the Szechuan peppercorns, coriander seeds, black peppercorns, and star anise over medium-high heat for 3 to 4 minutes, until fragrant. Remove from the heat and let cool. Grind the toasted spices in a coffee grinder to the consistency of course salt and pour into a small bowl. Add the garlic powder, salt, and curry powder and mix well.
- Preheat the oven to 400 degrees F.
- Prick the skin of the duck all over with the point of a very sharp knife. Rub the duck with the spice mixture. Place in a roasting pan and roast for 20 minutes. Decrease the temperature to 350 degrees F and cook for another 40 minutes, until the juices run clear when a thigh is pierced. Transfer the duck to a platter, reserving the duck fat in the pan.
- When the duck cools, remove the skin and the meat and julienne both. Place the skin in a small saute pan. Add 2 tablespoons of the reserved duck drippings and saute slowly over low heat. Cook for about 15 minutes, until the fat is rendered from the skin and the skin is crispy. Transfer to paper towels to drain.
- Place all the ingredients except the canola oil in a blender. Blend for 1 minute. With the motor running, slowly add the canola oil. If the dressing is too thick, add a small amount of water to thin it to desired consistency.
- In a large bowl, mix the greens, carrot, jicama, green onion, cranberries, macadamia nuts, and mango. Drizzle with 3/4 cup of the dressing and toss to coat.
- To assemble the dish, divide the dressed greens among the tortillas and mound in the center. Divide the duck meat among the salads. Top with the wonton strips and duck skin cracklings and serve.
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