Duck (or Chicken) & Chile Mole Tostadas

Total Time: 2 hrs 20 mins Preparation Time: 1 hr 30 mins Cook Time: 50 mins

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 roasted chicken or 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

Recipe

• 1 for the mole: pull the stems off the chiles and shake out the seeds.
• 2 set the seeds aside.
• 3 wipe off the chiles with a damp paper towel.
• 4 heat 1 tablespoon of the oil in a heavy skillet.
• 5 working in batches, add the chiles and fry until toasty but not dark brown.
• 6 if they get too dark, they become bitter so watch carefully.
• 7 add more oil as needed.
• 8 as chiles are done, transfer them to a bowl.
• 9 add a little oil to the chile-toasting pan and toast the bread slices in it.
• 10 (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.
• 11 remove from pan and set aside.
• 12 add the sesame seeds to the pan and toast until browned.
• 13 if more oil is needed, add it by the teaspoonful.
• 14 remove the seeds from the pan and set aside.
• 15 cut the tomatoes and onions in half and rub with olive oil.
• 16 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).
• 17 put half of the chiles, bread, tomatoes, onion, garlic and 1 cup broth in a blender and puree.
• 18 transfer to a large pot.
• 19 repeat with the remaining chiles, bread, tomatoes, onion and garlic.
• 20 add 1 cup broth; puree.
• 21 put half of the peppercorns, cloves, chile seeds and sesame seeds in a spice grinder and grind to a powder.
• 22 add to the pot.
• 23 repeat.
• 24 add the chocolate to the pot along with the salt and remaining chicken stock.
• 25 simmer over low heat for 45 minutes.
• 26 remove from heat and let cool for 30 minutes, then strain.
• 27 tear the poultry into bite-size pieces (discard bone, skin and fat) and heat in the mole sauce just until warm.
• 28 serve with rice or tostada mix.
• 29 tostada mix: toss the cabbage, radishes and cilantro in a large bowl.
• 30 whisk together the garlic, salt, lemon juice, vinegar, brown sugar, cumin, red pepper flakes and olive oil until emulsified.
• 31 add half of the dressing to the slaw and toss.
• 32 taste, and add more dressing if desired.
• 33 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.
• 34 garnish with a sprinkling of feta cheese.