Ingredients
-
-
4
-
4
-
1/4
-
4
-
8
-
2
-
2
-
2
-
2
-
2
-
10
-
3
-
2
-
1
Directions
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 , 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!!!, 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
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Steps
|
1
Done
|
For the Mole: Pull the Stems Off the Chiles and Shake Out the Seeds. |
|
2
Done
|
Set the Seeds Aside. |
|
3
Done
|
Wipe Off the Chiles With a Damp Paper Towel. |
|
4
Done
|
Heat 1 Tablespoon of the Oil in a Heavy Skillet. |
|
5
Done
|
Working in Batches, Add the Chiles and Fry Until Toasty but not Dark Brown. |
|
6
Done
|
If They Get Too Dark, They Become Bitter So Watch Carefully. |
|
7
Done
|
Add More Oil as Needed. |
|
8
Done
|
as Chiles Are Done, Transfer Them to a Bowl. |
|
9
Done
|
Add a Little Oil to the Chile-Toasting Pan and Toast the Bread Slices in It. |
|
10
Done
|
(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. |
|
11
Done
|
Remove from Pan and Set Aside. |
|
12
Done
|
Add the Sesame Seeds to the Pan and Toast Until Browned. |
|
13
Done
|
If More Oil Is Needed, Add It by the Teaspoonful. |
|
14
Done
|
Remove the Seeds from the Pan and Set Aside. |
|
15
Done
|
Cut the Tomatoes and Onions in Half and Rub With Olive Oil. |
