Chicken Tostadas with Easy Mole Sauce

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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. 



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


To make the mole:

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.

To make the slaw:

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.


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: 

    1. Soak 16 ounces of pitted California prunes in boiling water to cover for 15 minutes.
    2. 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 1/2 cups water. For mole sauce, you want a nice, smooth, easy to stir consistency.



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