Duck or Chicken Chile Mole Tostadas
Indulge in the bold and vibrant flavors of Duck or Chicken Chile Mole Tostadas—a dish that combines tender shredded duck or chicken with a rich, smoky chile mole sauce. Crafted from dried ancho and guajillo chiles, fragrant spices, and a hint of sweetness from brown sugar and cocoa, the mole is velvety and deeply flavorful. The tostadas are layered with the sauced meat, a generous smear of the mole, and finished with crumbled queso fresco, fresh cilantro, and creamy avocado slices for the perfect balance of textures. Whether you're hosting a festive gathering or craving an elevated weeknight meal, these tostadas offer an authentic taste of Mexican cuisine in every bite.
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Recipe Information
Ingredients
- 2 cups Shredded cooked duck or chicken
- 8 pieces Corn tostadas
- 2 pieces Dried ancho chiles
- 2 pieces Dried guajillo chiles
- 1 large Tomato, chopped
- 2 pieces Garlic cloves
- 0.5 medium White onion, chopped
- 2 cups Chicken or duck stock
- 1 tablespoon Unsweetened cocoa powder
- 1 tablespoon Peanut butter or almond butter
- 0.25 teaspoon Ground cinnamon
- 0.25 teaspoon Ground cloves
- 2 teaspoons Brown sugar
- 2 tablespoons Vegetable oil or lard
- 0.5 cup Queso fresco or crumbled feta
- 0.5 cup Fresh cilantro, chopped
- 1 large Avocado, sliced
- to taste Salt
- to taste Black pepper
Instructions
Start by preparing the chile mole sauce. Remove the stems and seeds from the dried ancho and guajillo chiles. Toast the chiles in a dry skillet over medium heat for 1-2 minutes until fragrant, being careful not to burn them.
Soak the toasted chiles in a bowl of hot water for 10 minutes until softened. Drain and set aside.
In the same skillet, heat 1 tablespoon of vegetable oil or lard. Sauté the chopped onion, garlic, and tomato for 5-6 minutes until softened and lightly caramelized.
Transfer the cooked vegetables and soaked chiles to a blender. Add the chicken or duck stock, cocoa powder, peanut butter, cinnamon, ground cloves, and brown sugar. Blend until smooth.
Strain the blended sauce through a fine-mesh sieve into a saucepan to remove any solids for a silky texture.
Heat the remaining 1 tablespoon of vegetable oil or lard in the saucepan over medium heat. Pour in the strained sauce and cook, stirring often, for 15-20 minutes until thickened and flavors are well-developed. Season with salt and pepper to taste.
While the mole sauce cooks, warm the shredded duck or chicken in a skillet with a small ladle of the sauce to coat the meat lightly.
Assemble the tostadas: Spread a generous spoonful of the chile mole sauce on each tostada. Top with the sauced duck or chicken.
Garnish each tostada with crumbled queso fresco, chopped cilantro, and slices of avocado.
Serve immediately and enjoy the rich, savory flavors of these tostadas.
Nutrition Facts
Calories |
986 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 49.6 g | 64% | |
| Saturated Fat | 11.1 g | 55% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 128 mg | 43% | |
| Sodium | 1291 mg | 56% | |
| Total Carbohydrate | 80.7 g | 29% | |
| Dietary Fiber | 12.7 g | 45% | |
| Total Sugars | 6.3 g | ||
| Protein | 54.9 g | 110% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 258 mg | 20% | |
| Iron | 3.7 mg | 21% | |
| Potassium | 1188 mg | 25% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
