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.
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
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)
Place walnuts and tortilla in a medium skillet set over medium heat. Cook until fragrant and toasted, stirring frequently.
Heat oil in a medium skillet Add tomatoes, shallots, garlic and spices and cook for 5 minutes or until softened.
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.
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.
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.
Spread about 2 tablespoons mole sauce over each tortilla. Top with chicken, corn and tomato. Garnish with cheese and cilantro, as desired.
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