Duck Or Chicken Chile Mole Tostadas Recipes

CHICKEN MOLE TOSTADAS

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.

DUCK (OR CHICKEN) & CHILE MOLE TOSTADAS

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.

MOLE COLORADITO

Steps:

• Position a rack in the center of the oven and preheat to 350 degrees F.
• Toast the ancho, guajillo, cascabel, avocado leaves, bay leaf, canela, clove, oregano, cumin, coriander and peppercorns on a rimmed baking sheet until browned in spots (but not charred!) and very fragrant, nutty and spicy, 5 to 7 minutes. Transfer to a large heatproof bowl.
• Toast the raisins, prunes, almonds, peanuts, pecans, pumpkin seeds and sesame seeds on the same baking sheet until the nuts are lightly browned and the fruit are puffed and lightly toasted but not burnt, 10 to 12 minutes. Transfer to the bowl with the toasted chiles.
• Meanwhile, heat the schmaltz in a large Dutch oven or heavy-bottomed pot over medium-high heat. Add the plantains and cook until deep golden brown and caramelized on both sides, 5 to 7 minutes. Transfer to a small bowl. Add the garlic, onions and 4 teaspoons salt to the pot and cook, stirring occasionally, until the onions are tender and lightly browned, 6 to 8 minutes. Add the tomatoes and cook, stirring occasionally, until most of the liquid has evaporated, 5 to 7 minutes. Add the reserved chile mixture, the plantains, and the stock and bring to a boil. Reduce the heat to low, cover and simmer until the chiles are very tender and fragrant, about 30 minutes. Discard the avocado leaves, bay leaf and canela (if you can find them). Remove the pot from the heat and let cool slightly.
• Working in batches, transfer the stewed chiles to a blender and puree until very smooth and thick. Transfer to a large bowl and repeat with the remaining stewed chiles.
• Wipe the pot clean, transfer the mole to the pot and bring to simmer over medium-high heat, stirring constantly to prevent from sticking to the bottom of the pot. Simmer until the mole is the consistency of a smooth, thick tomato sauce, 5 to 10 minutes, adding water or additional stock if the sauce is too thick. Add the chocolate and stir until melted. Season with salt. Remove from the heat. Serve over roasted turkey or roasted chicken. Top with toasted sesame seeds.

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.