Chicken Mole Tostadas

Name: Chicken Mole Tostadas
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 4
Cuisine: Mexican
Ingredients: 57 grams dark baking chocolate, shaved; 1 head Belgian endive, shredded; 1 Tbsp chipotle chili powder; 2 Tbsps packed dark brown sugar; 1 teaspoons ground cinnamon; 1 Tbsp honey; 6 Tbsps olive oil; 1 head radicchio, shredded; 59 milliliters red wine vinegar; 4 boneless skinless chicken breasts; 118 milliliters sour cream; 4 Old El tostada shells; 1 Tbsp unsweetened dark baking cocoa

You can never have too many hor d'oeuvre recipes, so give Chicken Mole Tostadas This recipe is typical of Mexican cuisine. It is a good option if you're following a gluten free diet.

Instructions

In small bowl, mix brown sugar, cocoa, chili powder and cinnamon. Pat mixture on both sides of chicken; shake off any excess.

Ingredients you will need

Chili Powder

Brown Sugar

Cinnamon

Whole Chicken

Cocoa Powder

Shake

Equipment you will use

Bowl

Heat grill pan or 10-inch skillet over medium-high heat.

Equipment you will use

Grill Pan

Frying Pan

Add chicken; cook 8 to 10 minutes or until juice of chicken is clear when center of thickest part is cut (165F).

Ingredients you will need

Whole Chicken

Juice

Remove chicken from pan; cool 5 minutes.

Ingredients you will need

Whole Chicken

Equipment you will use

Frying Pan

Meanwhile, in small bowl, beat vinegar, oil and honey with whisk until well blended.

Ingredients you will need

Vinegar

Honey

Cooking Oil

Equipment you will use

Whisk

Bowl

Add endive and radicchio; toss to lightly coat.

Ingredients you will need

Radicchio

Endive

Place each tostada shell on individual serving plate. Shred chicken; divide evenly onto shells. Top each with endive-radicchio mixture and sour cream.

Ingredients you will need

Tostada Shell

Sour Cream

Radicchio

Whole Chicken

Endive

Pasta Shells

Garnish with chocolate shavings.

Ingredients you will need

Chocolate Shavings

Equipment

Ingredients

Servings:

57grams

dark baking chocolate, shaved 1head

Belgian endive, shredded 1Tbsp

chipotle chili powder 2Tbsps

packed dark brown sugar 1teaspoons

ground cinnamon 1Tbsp

honey 6Tbsps

olive oil 1head

radicchio, shredded 59milliliters

red wine vinegar 4

boneless skinless chicken breasts 118milliliters

sour cream 4

Old El tostada shells 1Tbsp

unsweetened dark baking cocoa

Recommended wine: Pinot Noir, Riesling, Sparkling Rose

Pinot Noir, Riesling, and Sparkling rosé are my top picks for Mexican. Acidic white wines like riesling or low-tannin reds like pinot noir can work well with Mexican dishes. Sparkling rosé is a safe pairing too. You could try Jimmy John's Vin De Sandwich Pinot Noir. Reviewers quite like it with a 4.7 out of 5 star rating and a price of about 30 dollars per bottle.