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

Ingredients

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.