FOODILY is moving homes! Before May 30th, please log in to keep your recipes and lists. Log in

Duck (Or Chicken) & Chile Mole Tostadas

Comments

Add a comment

Ingredients

1 bunch red radish , trimmed and thinly sliced

1/4 cup mild olive oil

1 tablespoon lemon juice

1/2 cup olive oil

4 ounces dried negro chile

10 whole cloves

1 teaspoon salt

TOSTADA MIX

8 tablespoons sesame seeds

2 tablespoons whole black peppercorns

4 slices medium-thick French bread

2 cloves garlic , minced

1 dozen corn tortilla , crisped in hot oil and drained (3- to 4-inch for tostaditas) or 6 6-inch corn tortillas (for tostadas)

1/2 head green cabbage , sliced very thin

1 teaspoon ground cumin

1/2 cup minced cilantro

2 teaspoons brown sugar

2 cloves garlic

DUCK MOLE

2 large onions

4 ounces dried ancho chiles

1 roasted chicken or turkey or duck

2 tablespoons salt

1/2 cup crumbled feta cheese

2 quarts chicken stock or vegetable stock

3 ounces mexican chocolate, chopped (such as Ibarra)

3 tablespoons red wine vinegar

1 pinch hot red pepper flakes

2 large tomatoes

You might also like

Muscovy Duck Breasts With Black Rice
Cat Cora
Chinese Orange Chicken Meets French Duck À L’Or...
Food Republic
Tufted Duck And Chicken Liver Parfait
The British Larder
Chicken & Dumplings
My Father's Daughter
Roasted Duck Ramen
SF Gate
Paella
No Recipes
The Nasty Bits: From Beak To Claw, Chicken And...
Serious Eats
Duck Two Ways With Chickpea Crêpes And Fennel C...
Food & Wine
Roast Magret Duck Breasts With Shaved Black Tru...
Epicurious
Spice-Rubbed Chicken With Duck Sauce
Saveur