Chicken mole tostadas, a simplified take on the traditional Mexican mole sauce, feature shredded chicken in a rich and flavorful sauce topped with cheese, green onions, and cilantro on crispy tostada shells.
Dried Ancho Chile Peppers Fire-Roasted Diced Tomatoes Almonds Bittersweet Chocolate Bone-in Chicken Thighs
Combine ancho chile peppers, fire-roasted diced tomatoes, tomato paste, almonds, onion, garlic, chocolate, coriander, salt, and cinnamon in a pot. Bring to a boil, stirring constantly.
Reduce heat, add skinless bone-in chicken thighs to the tomato mixture. Sprinkle with salt and pepper. Simmer covered for 1 hour until chicken is tender, turning once.
Remove chicken, shred using forks, and discard bones. Return shredded chicken to the pot.
Spoon chicken mixture onto tostada shells. Top with crumbled Cotija cheese, sliced green onions, and chopped fresh cilantro.
Enjoy these delicious mole tostadas as a quick and easy weeknight meal with a simplified twist on a classic Mexican dish.