Walnut Chocolate Mole Tostada

Walnut Chocolate Mole Tostada
Total Time
1 Hr, 30 Mins
Serves
8
Serving Size
2 tostadas
Meal
Course

DESCRIPTION

The inclusion of chocolate and walnuts in this mole creates rich, complex flavors that will surely make this tostada one of your favorite new recipes.

Total Time

Prep Time
20 Mins
Cook Time
1 Hr, 10 Mins
Total Time
1 Hr, 30 Mins

Nutrition

Calories
190 cal
Total Fat
4 g
Saturated Fat
1 g
Polyunsaturated Fat
1.094 g
Monounsaturated Fat
1.382 g
Cholesterol
50 mg
Sodium
240 mg
Carbohydrates
18 g
Dietary Fiber
3 g
Total Sugars
2 g
Protein
20 g
Vitamin D
0 mcg
Calcium
35 mg
Iron
1 mg
Potassium
180 mg

Ingredients

Mole Sauce

  • 3/4 cups California walnuts

  • 1 (6-inch) corn tortilla, torn into pieces

  • 1 tablespoon olive or walnut oil

  • 1/2 cup diced tomato

  • 1/2 cup chopped shallots

  • 4 cloves garlic, minced

  • 1 tablespoon unsweetened cocoa powder

  • 1 1/2 teaspoons smoked paprika

  • 1 teaspoon ground cumin

  • 1 teaspoon ground coriander

  • 1/4 teaspoon sea salt, or to taste

  • 1 cup vegetable broth

  • 1/4 cup fire roasted diced green chiles

  • 2 to 3 tablespoons adobo sauce from canned chipotle peppers

  • 2 tablespoons orange juice

Tostadas

  • 1 lb. boneless, skinless chicken breast or pork tenderloin

  • 16 (6-inch) corn tortillas

  • Olive oil or olive cooking spray

  • 1 cup fresh corn kernels

  • 1/2 cup diced fresh tomato

  • Crumbled cotija cheese and fresh cilantro leaves (optional garnish)

Preparation

  1. Place walnuts and tortilla in a medium skillet set over medium heat. Cook until fragrant and toasted, stirring frequently.

  2. Heat oil in a medium skillet Add tomatoes, shallots, garlic and spices and cook for 5 minutes or until softened.

  3. Add toasted walnut mixture, broth, chiles, adobo sauce and orange juice. Bring to a boil; reduce heat and cook, covered, for 30 minutes. When cool enough to handle, blend until smooth.

  4. While sauce is cooking, preheat oven to 350°F and line a baking sheet with foil. Place chicken on foil and brush with about 1/2 cup mole sauce. Bake for 20 minutes or until meat is cooked through. Cut into 1/4-inch slices.

  5. While meat is cooking, coat tortillas with oil or cooking spray and place on 2 large baking sheets. Bake at 450°F for 5 minutes or until crisp and lightly browned.

  6. Spread about 2 tablespoons mole sauce over each tortilla. Top with chicken, corn and tomato. Garnish with cheese and cilantro, as desired.