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.
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.
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.
Put half of the chiles , bread , tomatoes , onion , garlic and 1 cup broth .
Ingredients
dried negro chile, dried ancho chiles, olive oil, french bread, sesame seeds, tomatoes, onions, garlic, chicken stock, whole black peppercorns, cloves, mexican chocolate, salt, chicken, green cabbage, red radish, cilantro, lemon juice, red wine vinegar, brown sugar, ground cumin, hot red pepper flakes, corn tortillas, feta cheese