Chicken Molé Tostada Recipe

Season & Sear

Pat the chicken dry. Season both sides with 1/2 tsp kosher salt, 1/4 tsp black pepper and 1/4 tsp smoked paprika. Heat 1 tablespoon vegetable oil in a skillet over medium-high heat until shimmering. Sear the chicken 3–4 minutes per side until browned (not fully cooked).

Finish with Smoke

If you have a smoker: transfer seared chicken to smoker at 250°F (120°C) and smoke until internal temperature reaches 165°F (74°C), about 30–45 minutes depending on thickness. If you don't have a smoker: preheat oven to 325°F (160°C), place chicken on a wire rack over a sheet pan, add a few drops of liquid smoke to the pan (optional) or a small piece of smoked wood in a covered roaster, and roast until 165°F (74°C), about 20–30 minutes. Let rest 5 minutes, then shred with two forks into bite-sized pieces.

Toast & Rehydrate Chiles

Working one at a time, warm a dry skillet over medium heat and lightly toast each dried chile 10–20 seconds per side until fragrant (do not burn). Remove seeds and stems if not already done. Place toasted chiles in a bowl and cover with 1/2 cup hot water (from kettle). Let soak 15 minutes until softened; reserve soaking liquid.

Toast Nuts, Seeds & Bread

In the same skillet, toast 1 tablespoon peanuts, 1 tablespoon almonds and 1 teaspoon sesame seeds over medium heat until golden and fragrant, about 2–3 minutes. Add 1 tablespoon bread cubes and 1 teaspoon raisins and toast another 1–2 minutes. Remove and set aside.

Char Vegetables

Add 1 tablespoon vegetable oil to skillet. Char 1/4 of a medium onion and 1 clove garlic and 1/2 roma tomato, turning until blackened in spots, about 5–7 minutes total. Alternatively broil until charred. Remove and let cool slightly.

Blend Sauce

In a blender, combine rehydrated chiles (drained), toasted nuts/seeds/bread/raisins, charred onion, garlic and tomato, 1/2 tablespoon chopped dark chocolate, 1/8 tsp ground cinnamon, 1/8 tsp ground cumin, 1/2 tsp kosher salt and 1/2 tsp apple cider vinegar. Add about 1/4 cup of the reserved chile soaking liquid or chicken stock to help purée. Blend on high until very smooth, adding additional chicken stock up to the full 1/2 cup to reach a thick but pourable consistency. Taste and add 1/4 tsp brown sugar or piloncillo if you want a touch more sweetness and balance.

Cook & Finish

Transfer puréed sauce to a small saucepan and simmer gently over low heat 8–10 minutes, stirring frequently to prevent sticking. Adjust seasoning with salt, a splash more vinegar or a pinch of sugar as needed. Keep warm.

Coat Chicken

Add shredded smoked chicken to the warm molé and stir to coat thoroughly. Simmer together 2–3 minutes so flavors marry. Remove from heat and keep warm until assembly.

Peel the ripe plantain and slice diagonally into 1/4-inch thick pieces. Heat about 2 tablespoons vegetable oil in a small skillet over medium-high heat until shimmering. Fry plantain slices in a single layer 1–2 minutes per side until golden and crisp at edges. Transfer to paper towel-lined plate and sprinkle with 1/8 tsp kosher salt.

Combine 1 tablespoon apple cider vinegar, 1 tablespoon water, 1/2 teaspoon sugar and 1/8 teaspoon kosher salt in a small bowl. Add thinly sliced 1/4 red onion, pressing to submerge. Let sit at room temperature at least 15 minutes (can be made ahead and refrigerated for up to 3 days).

Warm the tostada shell briefly in a 350°F (175°C) oven for 3–4 minutes or in a dry skillet until crisp.

Place the warmed tostada on a plate. Spoon a generous 3–4 tablespoons (or enough for one tostada) of the molé-coated smoked chicken onto the center of the shell, spreading slightly but leaving edges exposed for crispness.

Top the chicken with 2–3 pieces of crispy plantain, a tablespoon of pickled red onions (drained), and 1 tablespoon crumbled queso fresco or cotija. Add a few pickled jalapeño slices if using, sprinkle 1 teaspoon fresh cilantro leaves, and finish with a squeeze of 1/2 lime wedge.

Serve immediately so the tostada remains crisp. Provide extra molé on the side if desired.