Duck (Or Chicken) & Chile Mole Tostadas

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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


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


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

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