Looking for a twist on the usual rotisserie chicken recipes? This unique take on Chicken Tostadas features a fast and easy mole sauce enriched with the surprising sweetness of California prunes, for a meal that's both delicious and stress-free.
{{The recipe for Chicken Tostadas with Easy Mole Sauce and the post that goes with it was made in partnership with California Prunes! We received compensation in exchange for it. Opinions are always our own. If we don’t love it, you don’t hear about it. Thanks for your continued support! }}
Let's be honest, sometimes hectic weeknights hit different. You stare into the abyss of your fridge, that once-bright container of leftover rotisserie chicken mocks you, and the eternal question echoes: What's for dinner? Well, worry no more, because today, we're taking those humdrum leftovers and turning them into a fantastic meal that takes minimal time, but will taste like it cooked low and slow all day: my Chicken Tostadas with Easy Mole Sauce.
What is Mole Sauce? Dive Into the Colorful World of Mole
Did you know mole isn’t just one recipe, but a whole family of them? It’s true! You may have dipped your chip into a bowl of chocolatey mole poblano and thought you knew what mole was all about, but there's so much more to discover.
There’s a Whole Rainbow of Mole Out There!
Mole comes in a kaleidoscope of colors and flavors—from fiery reds to vibrant greens, sunny yellows, and even deep, mysterious blacks. Each type of mole brings its own unique blend of spices and ingredients to the table, making every dish a new adventure in Mexican cuisine.
What Makes This Mole Sauce Different From Others?
This variation is so quick, easy, and delicious, you'll be making mole at home on a regular rotation. Plus, it's packed with flavor thanks to one of my favorite secret ingredient!
What's the Secret Ingredient In My Quick & Easy Mole Sauce?
California Prunes! Now, before you wrinkle your nose and think "prunes? In mole sauce?" just hear me out. California Prunes aren't just your grandma's after-dinner treat (although, hey, no judgment there!). They're a delicious and versatile ingredient that adds a touch of natural sweetness and depth to all sorts of savory dishes from Short Rib Marbella to Stir Fry.
But wait, there's more! Prunes are also nutritional powerhouses. They're loaded with fiber, which is key for a healthy gut (more on that later!), and contain essential nutrients like potassium for heart health and vitamin K for strong bones.
Why Prunes? The California Connection
California is not just the land of beaches and Hollywood; it's also the world’s top producer of prunes, contributing 44% of the global supply! Brought to the Golden State during the Gold Rush, prunes have thrived there, offering not just flavor but a powerhouse of health benefits. Rich in fiber, antioxidants, and sorbitol, California prunes are your gut’s best friends, supporting everything from digestion to heart health.
California Prunes: Did You Know?
In just a serving of 4-6 prunes, you’re indulging in less than 100 calories but gaining massive health benefits like fiber, potassium, and vitamin K. Plus, their natural sweetness means less added sugar in your meals—a win for both your palate and your blood sugar!
Below are a few of my other go-to recipes that use California Prunes as a star ingredient. Click on any image below to open that recipe.
Okay, Back to This Insanely Delicious Mole Sauce!
So, how do we turn those tasty California prunes into a magical mole sauce? Here's the skinny:
Traditionally, recipes for mole can involve a lengthy list of ingredients and hours, up to even days, of cooking. But fear not, weeknight warriors! This easy mole sauce comes together in under 30 minutes, but still packs a depth of flavor that will blow your mind.
The secret weapon? California Prune Purée! It adds a touch of sweetness and depth to the flavor of the mole sauce, without any added sugar. Making prune purée is a breeze. Simply follow the directions below to make a batch for yourself.
How to Make Prune Puree
- Soak 16 ounces of pitted California prunes in boiling water to cover for 15 minutes.
- Blend the prunes and the water together until smooth and silky. You can make the puree as thick, or as thin, as you like depending on the recipe you are making it for.
For this particular recipe, I started with 1 cup of boiling water and then added additional boiling water, a tablespoon at a time, up to about 1 ½ cups water. For mole sauce, we want a nice smooth consistency.
Why is This One of the Best Rotisserie Chicken Recipes Ever?
I am a big fan of rotisserie chicken recipes, and trust me when I say that this recipe is a winner for several reasons:
- Crazy Easy: We're talking minimal prep and cooking time. Perfect for those busy weeknights!
- Flavor Explosion: The combination of chiles, spices, and California Prune Purée creates a depth of flavor that will have you wondering where this dish has been all your life.
- Healthy and Wholesome: Rotisserie chicken is a great source of lean protein, and California Prunes add a boost of fiber and essential nutrients.
- Super Versatile: Leftover mole sauce can be used on everything from tacos to enchiladas. Get creative!
Mole Ingredient list.
- Rotisserie chicken, shredded
- Crispy corn tostadas
- California Prune Purée
- Dried Ancho Chile Pepper
- Dried Guajillo Chile Pepper
- White onion
- Garlic
- Fire Roasted Tomatoes
- Pepitas (pumpkin seeds)
- Cumin
- Cinnamon
- Cloves
- Rotisserie chicken stock, or store bought
- Cocoa powder
- Black pepper
Versatile Vibes: More Ways to Enjoy California Prune Mole Sauce
Think beyond tostadas. This versatile mole sauce can transform a simple grilled cheese into a gourmet meal or become the star of your next barbecue as a marinade for ribs or grilled chicken. The possibilities are endless!
Craving something new for dinner? Whip up these Chicken Tostadas with our Easy Mole Sauce and discover why it’s quickly becoming a This Mess is Ours community favorite!
I'd love to hear what you think—please rate the recipe with a star rating and leave a comment below. Your feedback is not only appreciated but also helps others who visit This Mess is Ours! Don’t forget to subscribe to my exclusive newsletter and follow me on Instagram, Pinterest, and Facebook for more tasty, easy-to-follow recipes.
PrintChicken Tostadas with Easy Mole Sauce
Savor the ease and flavor of our Easy Mole Sauce with a twist of California prunes, ready in just under 30 minutes! Imagine sautéed onions and garlic, toasted pepitas, and fire-roasted tomatoes mingling with cocoa and spices, all brought together by the rich, sweet depth of California prune puree. Whether it's jazzing up a weekday dinner or adding a special touch to your weekend feast, this sauce is your new go-to for adding a dash of savory-sweet magic to any dish.
- Prep Time: 10 min
- Cook Time: 20 mins
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Category: Dinner
- Method: Stove Top
- Cuisine: Mexican
- Diet: Gluten Free
Ingredients
For the mole:
3-4 tablespoons olive oil
2 dried ancho chilis, stems removed, seeded, torn into small pieces
2 dried guajillo chilis, stems removed, seeded, torn into small pieces
¼ white onion, diced
1 clove garlic
½ cup pepitas, toasted
1 ½ cup chicken stock
½ cup canned fire-roasted tomatoes, with liquid
1 ½ teaspoon cocoa powder
1 teaspoon cumin
¼ teaspoon black pepper
⅛ teaspoon cinnamon
⅛ teaspoon ground clove
1 ½ cup prune puree, recipe in notes
salt to taste
For the slaw:
4 ounces red cabbage, shaved
4 ounces green cabbage, shaved
1 orange zested, juiced
1 lime, juiced
1 tablespoon champagne vinegar
1 tablespoon mint, minced
½ teaspoon salt
¼ teaspoon sugar
To serve:
4 cups shredded rotisserie chicken (about 1 chicken)
crispy corn tostadas, heated per package instructions
minced cilantro
cucumber, thinly sliced
lime wedges
Instructions
In a medium heavy-bottomed saucepan or Dutch oven, coat the bottom with a generous 3-4 tablespoons of olive oil and turn heat to medium. Once the oil is hot, add the ancho chilis, guajillo chilis, onions, and garlic. Stir constantly, allowing to cook for about 5 minutes. The onions should be soft and the chilis will be very aromatic and become a darker color. Transfer the mixture to a blender pitcher and return the pot to the heat.
Allow the pot to heat back up, then put the pepitas in the pot to toast. Stir constantly for 4-5 minutes, until they become fragrant and develop a darker color. Then transfer the pepitas into the blender along with chicken stock, fire roasted tomatoes, cocoa powder, cumin, black pepper, cinnamon, and ground clove. Blend on high until completely smooth, about 3-5 minutes.
Pour the blended mixture back into the pot and stir in the prune puree until completely incorporated. Allow to simmer on low heat for ten minutes. Add a little chicken stock or water if you want the sauce to be thinner, or allow to simmer longer to make the sauce thicker. Add salt to taste.
Combine all ingredients in a mixing bowl until completely incorporated.
To serve:
Toss the shredded chicken with your desired amount of prune mole sauce, coating completely. Place a warm tostada on a serving plate. Layer on the dressed chicken, top with slaw, and desired toppings. Serve immediately.
Notes
To store the mole after prepared:
The mole recipe itself yields approximately 1 quart. Allow to cool and store refrigerated in an airtight container for up to 5 days.
To store the chicken after combined with mole:
Store in a tightly covered container in the refrigerator for up to 2 days.
How to make Prune Puree:
-
- Soak 16 ounces of pitted California prunes in boiling water to cover for 15 minutes.
- Blend the prunes and the water together until smooth and silky. You can make the puree as thick, or as thin, as you like depending on the recipe you are making it for.
For this particular recipe, I started with 1 cup of boiling water and then added additional boiling water, a tablespoon or two at a time, up to about 1 ½ cups water. For mole sauce, you want a nice, smooth, easy to stir consistency.
Nutrition
- Serving Size:
- Calories: 878
- Sugar: 51.2 g
- Sodium: 1416.3 mg
- Fat: 34.1 g
- Carbohydrates: 102.3 g
- Protein: 47.6 g
- Cholesterol: 107.7 mg
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