Best Egg Mole Tostada Recipes

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13 BEST TOSTADAS FOR MEXICAN FOOD LOVERS



13 Best Tostadas for Mexican Food Lovers image

Provided by insanelygood

Categories     Recipe Roundup

Number Of Ingredients 13

Easy Mexican Tostada
Chicken Tostadas
Roasted Chipotle Butternut Squash Tostadas
Easy Beef Tostadas
Egg and Smashed Avocado Tostadas
Pita Tostadas with Butternut Squash, Black Beans, u0026amp; Avocado
Fish Tostadas (Baja-Style)
10-Minute Oven Baked Tostadas
Bean Tostadas
Turkey-Lime Jicama Tostadas
Pulled Pork Tostadas
Tuna Tostadas
Tostadas {with Chicken Guacamole and Beans}

Steps:

  • Select your favorite recipe.
  • Organize all the required ingredients.
  • Prep a tostada recipe in 30 minutes or less!

Nutrition Facts :

TANGY TURKEY TOSTADAS



Tangy Turkey Tostadas image

I'm a health fitness specialist and personal trainer, so I know how important it is to make smart food choices to fuel my day. These fast and filling tostadas are packed with lean protein, fiber and a good dose of veggies. Have them any night of the week. -Julie Huntington, Memphis, Tennessee

Provided by Taste of Home

Categories     Dinner

Time 25m

Yield 8 servings.

Number Of Ingredients 18

1-1/4 pounds lean ground turkey
3/4 cup sliced fresh mushrooms
1 medium green pepper, chopped
1 small onion, chopped
2 garlic cloves, minced
1 can (16 ounces) kidney beans, rinsed and drained
1 cup salsa
1 can (4 ounces) chopped green chilies
1 tablespoon chili powder
1 teaspoon ground cumin
1/2 teaspoon salt
4 drops hot pepper sauce
1-1/2 cups (6 ounces) reduced-fat Mexican cheese blend
1/2 cup frozen corn, thawed
16 tostada shells
2 cups shredded lettuce
1 cup chopped tomatoes
1/4 cup minced fresh cilantro

Steps:

  • In a large skillet, cook turkey, mushrooms, pepper and onion over medium heat 6-8 minutes or until turkey is no longer pink and vegetables are tender, breaking turkey into crumbles; drain. Stir in garlic; cook 1 minute longer., Stir in beans, salsa, green chilies, chili powder, cumin, salt and pepper sauce. Cook, uncovered, 4-5 minutes or until heated through. Add cheese and corn; heat through. Spread about 1/3 cup filling over each tostada shell. Sprinkle with lettuce, tomatoes and cilantro. Freeze option: Freeze cooled meat mixture in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally and adding a little water if necessary. Serve on tostada shells with toppings.

Nutrition Facts : Calories 356 calories, Fat 15g fat (5g saturated fat), Cholesterol 71mg cholesterol, Sodium 739mg sodium, Carbohydrate 32g carbohydrate (4g sugars, Fiber 5g fiber), Protein 25g protein.

BREAKFAST TOSTADA



Breakfast Tostada image

Provided by Ree Drummond : Food Network

Categories     main-dish

Time 16m

Yield 1 serving

Number Of Ingredients 12

3 slices thick-cut bacon
1 tablespoon vegetable oil, plus more for cooking the egg
One 15-ounce can black beans, drained
Kosher salt and freshly ground black pepper
Couple dashes hot sauce
3 tostada shells
1/4 cup grated sharp Cheddar cheese
1 large egg
1/4 ripe avocado, diced
1 tablespoon salsa
1 tablespoon sour cream
1 tablespoon fresh cilantro leaves

Steps:

  • Preheat the oven to 400 degrees F.
  • In a nonstick skillet over medium-high heat, add the bacon and cook, turning halfway through, until crisp, 10 to 12 minutes. Remove to a paper towel-lined plate.
  • Meanwhile, in a saucepan over medium heat, add the vegetable oil, black beans, a pinch of salt and pepper and some hot sauce. Heat until warmed through, mashing the beans with a fork.
  • On a baking sheet, layer: 1 tostada shell, 2 tablespoons beans, 1 tablespoon cheese, 1 tostada shell, 2 tablespoons beans, 1 tablespoon cheese, 1 tostada shell, 2 tablespoons beans and 1 tablespoon cheese. Bake until the cheese is melted completely and the edges of the tostadas are beginning to turn golden, about 3 minutes.
  • Meanwhile, heat 1/4 inch of vegetable oil in a nonstick skillet over medium heat. Add the egg and cook until the white is set but the yolk is still runny, 5 to 7 minutes.
  • To serve, transfer the tostada to a plate, top with the fried egg, diced avocado, salsa, sour cream, a sprinkle of the remaining cheese and the cilantro. Place the bacon on the side and enjoy.

DUCK (OR CHICKEN) & CHILE MOLE TOSTADAS



Duck (or Chicken) & Chile Mole Tostadas image

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

4 ounces dried negro chile
4 ounces dried ancho chiles
1/4 cup mild olive oil
4 slices medium-thick French bread
8 tablespoons sesame seeds
2 large tomatoes
2 large onions
2 cloves garlic
2 quarts chicken stock or 2 quarts vegetable stock
2 tablespoons whole black peppercorns
10 whole cloves
3 ounces mexican chocolate, chopped (such as Ibarra)
2 tablespoons salt
1 turkey or 1 duck
1/2 head green cabbage, sliced very thin
1 bunch red radish, trimmed and thinly sliced
1/2 cup minced cilantro
2 cloves garlic, minced
1 teaspoon salt
1 tablespoon lemon juice
3 tablespoons red wine vinegar
2 teaspoons brown sugar
1 teaspoon ground cumin
1 pinch hot red pepper flakes
1/2 cup olive oil
1 dozen corn tortillas, crisped in hot oil and drained (3- to 4-inch for tostaditas) or 6 6-inch corn tortillas (for tostadas)
1/2 cup crumbled feta cheese

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 MOLE TOSTADAS



Chicken Mole Tostadas image

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

2 tablespoons packed dark brown sugar
1 tablespoon unsweetened dark baking cocoa
1 tablespoon chipotle chili powder
1/2 teaspoon ground cinnamon
4 boneless skinless chicken breasts
1/4 cup red wine vinegar
6 tablespoons olive oil
1 tablespoon honey
1 head Belgian endive, shredded
1 head radicchio, shredded
4 Old El Paso™ tostada shells
2 oz dark baking chocolate, shaved
1/2 cup sour cream

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

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