CHICKEN MOLE TOSTADAS
This opposites-attract dish features chocolate and chipotle, which add a subtle sweetness-and a little kick-to grilled chicken tostadas.
Provided by By Cheri Liefeld
Categories Entree
Time 30m
Yield 4
Number Of Ingredients 13
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.
Nutrition Facts : ServingSize 1 Serving
EASY CHICKEN MOLE
Provided by Marcela Valladolid
Categories main-dish
Time 55m
Yield 4 servings
Number Of Ingredients 12
Steps:
- To make the mole sauce, soak the chiles in 1 1/4 cups water for 15 minutes. Drain well and discard the soaking liquid.
- Heat the oil in a large heavy saucepan over medium heat. Add the onions and garlic and saute until translucent, 5 minutes. Transfer to a blender with the chiles, chocolate, chicken broth, peanut butter, sugar, oregano and tostadas and blend until very smooth. Transfer the sauce to a saucepan and bring to a boil over high heat. Reduce the heat to medium, cover and simmer for 20 minutes.
- Season with salt and pepper. Add the rotisserie chicken pieces and stir to combine.
CHICKEN TOSTADAS
Provided by Food Network Kitchen
Categories main-dish
Time 1h25m
Yield 6 main course servings
Number Of Ingredients 30
Steps:
- To make the tortillas: Pour the oil for frying into a large heavy-bottomed pot to a depth of about 2 inches. Place over medium heat and heat to 375 degrees F. Add the tortillas, one at a time, and fry until golden brown and crispy, about 1 1/2 minutes. Using tongs, transfer to a paper towel-lined pan and sprinkle with salt. Set aside.
- To make the chicken: In a small bowl, mix together the chicken, lime juice, oil, coriander, and salt and season with pepper to taste. Cover with plastic wrap and set aside.
- To assemble the tostadas: Preheat the broiler. Spread the beans evenly over one side of each tortilla and sprinkle with some of the cheese. Transfer to a baking sheet and broil until the cheese is lightly browned and melted, about 30 seconds. Divide the tortillas among 6 plates.
- Evenly mound the chicken on each tortilla and top with the lettuce. Top each tostada with avocado, salsa, and a dollop of sour cream. Sprinkle with the scallion and garnish the tostada with the coriander leaves. Serve immediately.
- Heat the oil in a large skillet over medium-high heat. Add the onion, coriander, and cumin and cook, stirring, until lightly browned, about 2 minutes. Add the garlic and cook, until lightly browned, about 1 minute more. Add the beans and cook, stirring frequently, until thick and amber brown in color, about 4 minutes. Stir in the salt and season with pepper to taste.
- In a small bowl, mix together the tomatoes, onion, jalapeno, coriander, salt, and season with pepper to taste. Cover with plastic wrap and set aside.
CHICKEN TOSTADAS
If you like Mexican fare, you're going to love these piled-high chicken tostadas! They make a quick-to-fix weekday dinner. -Janet Briggs
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 6 servings.
Number Of Ingredients 11
Steps:
- Place tortillas on ungreased baking sheets; spritz both sides with cooking spray. Place on ungreased baking sheets. Bake at 350° for 7 minutes; turn and bake 3 minutes longer or until crisp. Set aside. , In a food processor, process the beans until smooth. In a large saucepan, combine the beans, 1 teaspoon chili powder, 1/2 teaspoon cumin and salsa; bring to a boil. Remove from the heat; set aside. , Sprinkle chicken with remaining chili powder and cumin. In a large skillet coated with cooking spray, cook chicken over medium heat for 5 minutes or until chicken juices run clear, stirring constantly. , Spread bean mixture over tortillas to within 1/2 in. of edges of tortillas. Top with the chicken, tomatoes, onion and cheese. Bake at 350° for 2 minutes or until cheese is melted. Top with romaine. Garnish with sour cream if desired.
Nutrition Facts :
CHICKEN TOSTADAS
Chicken and veggie tostadas are baked in oven.
Provided by Sonia S.
Categories World Cuisine Recipes Latin American Mexican
Time 30m
Yield 6
Number Of Ingredients 11
Steps:
- Preheat the oven to 375 degrees F (190 degrees C).
- Place chicken into a frying pan over medium heat. Sprinkle with taco seasoning and cook until no longer pink in the center and juices run clear, 5 to 7 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
- Spread a thin layer of refried beans onto each tostada shell; sprinkle each with Mexican cheese. Divide cooked chicken on top of cheese layer. Sprinkle tomato, red onion, and bell pepper evenly on top of each tostada. Place tostadas on a baking sheet.
- Bake in the preheated oven until crispy, 10 to 15 minutes.
- Remove tostadas from the oven. Sprinkle with cilantro and spread salsa and sour cream on top.
Nutrition Facts : Calories 311.9 calories, Carbohydrate 26.5 g, Cholesterol 54.8 mg, Fat 14.5 g, Fiber 6 g, Protein 19.6 g, SaturatedFat 7.4 g, Sodium 711.7 mg, Sugar 2.5 g
EASY CHICKEN MOLE
Steps:
- To cook the chicken, combine the chicken, onions, carrots, celery, garlic, and bay leaves in a large heavy pot. Add 12 cups water and bring to a boil over high heat. Reduce the heat to medium and simmer until the chicken is cooked through, about 45 minutes. Transfer the chicken to a large bowl, and let it cool. Cut the chicken into 6 pieces and set aside in the refrigerator.
- Strain the cooking liquid into a large saucepan (discard the vegetables) and boil over high heat until reduced to 3 cups, about 1 hour. Remove from the heat.
- To make the mole sauce, measure out and rewarm (if necessary) 1 1/4 cups of the reduced cooking liquid. Soak the chiles in the liquid for 15 minutes. Drain well, and discard the chile-soaking liquid.
- Heat the olive oil in a large heavy saucepan over medium heat. Add the onion and garlic and sauté for 5 minutes, or until translucent. Transfer the mixture to a blender and add the chiles, 1 1/2 cups reduced cooking liquid, and the peanut butter, tostadas, sugar, and oregano. Blend until very smooth. Transfer the sauce to a saucepan and bring to a boil over high heat. Reduce the heat to medium, cover, and simmer for 20 minutes.
- Stir the chocolate into the mole, and season to taste with salt and pepper. Add the cooked chicken pieces and stir until the chicken is heated through, about 5 minutes.
- Ibarra Chocolate
- Flavored with cinnamon, almonds, and vanilla, Ibarra chocolate is available in Mexican markets and some supermarkets. Mexican chocolate has a much grainier texture than other chocolates. It's used in the preparation of a Mexican hot chocolate drink and certain specialties such as Ancho-Chocolate Braised Short Ribs (page 128). One ounce of semisweet chocolate, 1/2 teaspoon ground cinnamon, and 1 drop almond extract can be substituted for 1 ounce Mexican chocolate.
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.
Provided by Jangomango
Categories Chicken
Time 2h20m
Yield 10-12 appetizers
Number Of Ingredients 27
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.
CHICKEN TOSTADAS
This recipe is from Gourmet July 2008 perks up a rotisserie chicken with a sauce of tomatoes, onion, and garlic. Don't forget to serve a side of Margaritas!
Provided by cookiedog
Categories Whole Chicken
Time 45m
Yield 6 serving(s)
Number Of Ingredients 15
Steps:
- Preheat broiler.
- Cut half of onion into 3/4-inch wedges, then chop remainder. Toss onion wedges, tomatoes, garlic, and whole chiles with 2 tablespoons oil in a 4-sided sheet pan, spreading in 1 layer.
- Broil about 4 inches from heat until softened and charred, 10 to 15 minutes. Meanwhile, toss together lettuce, radishes, chopped onion, and half of cilantro.
- Purée tomato mixture in a blender along with one or both roasted serranos (to taste) and 1 teaspoon salt until smooth (use caution when blending hot foods). Transfer purée to a bowl and stir in chicken, remaining cilantro, and salt to taste.
- Heat remaining 1/2 cup oil in a heavy medium skillet over medium-high heat until it shimmers. Fry tortillas, 1 at a time, turning once or twice and pressing with tongs to immerse, until golden brown, 45 to 60 seconds per tortilla. Drain briefly on paper towels, then transfer to plates.
- Spread tortillas thickly with heated refried beans, then top with chicken mixture. Slice avocado over tostadas and dollop with crema.
- Mound lettuce mixture on top and sprinkle with cheese.
Nutrition Facts : Calories 645, Fat 43, SaturatedFat 8, Cholesterol 93.8, Sodium 332.6, Carbohydrate 31.8, Fiber 9.5, Sugar 4.1, Protein 34.7
CREAMY CHICKEN TOSTADAS
These tasty tostadas feature a combination of cooked chicken, onion, peppers, corn, black beans and creamy poblano and queso soup. Topped with fresh cilantro and a delicious avocado mixture, you won't be able to resist the incredible flavor!
Provided by Campbell's Kitchen
Categories Trusted Brands: Recipes and Tips Campbell's Kitchen
Time 45m
Yield 4
Number Of Ingredients 12
Steps:
- Heat the oil in a 12-inch skillet over medium heat. Add the onion and peppers and cook for 5 minutes or until the vegetables are tender-crisp, stirring occasionally.
- Add the corn, beans and chicken to the skillet and cook until the mixture is hot. Stir in the soup and milk and heat to a boil. Reduce the heat to low. Cook for 5 minutes.
- Squeeze 1 teaspoon juice from the lime. Place the avocado into a medium bowl. Add the lime juice and toss to coat.
- Divide the chicken mixture among the tostada shells. Top with the avocado mixture and cilantro. Season with hot pepper sauce, if desired.
Nutrition Facts : Calories 550 calories, Carbohydrate 51.5 g, Cholesterol 64.9 mg, Fat 26.8 g, Fiber 11.1 g, Protein 29.4 g, SaturatedFat 5.9 g, Sodium 943.6 mg, Sugar 7.2 g
TOSTADAS WITH MOJO CHICKEN
Put some mojo into dinnertime! We're talking juicy chicken thighs cooked in a hot and citrusy sauce served with shredded cheese in crispy tostada shells.
Provided by My Food and Family
Categories Home
Time 35m
Yield 6 servings
Number Of Ingredients 10
Steps:
- Heat large heavy skillet on medium-high heat. Mix dressing and orange juice. Add 2 Tbsp. dressing mixture and chicken to skillet; cook 6 min. or until chicken is evenly browned on both sides, turning after 3 min. Remove chicken from skillet; cover to keep warm.
- Add onions, peppers and garlic to skillet; cook 3 min., stirring constantly. Stir in remaining dressing mixture. Return chicken to skillet; spoon vegetable mixture over chicken. Cover, simmer 20 min. or until chicken is done (165ºF). Cool chicken 5 min.; pull into shreds. Return to skillet; stir in orange zest.
- Top tostadas with chicken mixture and remaining ingredients.
Nutrition Facts : Calories 330, Fat 16 g, SaturatedFat 5 g, TransFat 0 g, Cholesterol 150 mg, Sodium 370 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 30 g
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- Whisk broth and pipiân in a small saucepan until blended; heat over medium heat until mixture is hot.
- Remove from heat. Place chicken in a large bowl and toss with pipiân, cilantro, onion, and lime juice.
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