Table of Contents

Duck (or Chicken) & Chile Mole Tostadas

The aroma of mole always transports me back to my abuela’s kitchen, a place brimming with vibrant colors and even more vibrant flavors. I remember watching her patiently toast chiles on a comal, the scent filling the air with a promise of something extraordinary. Every stir of the pot was a meditation, a tradition passed down through generations. These Duck & Chile Mole Tostadas capture that same spirit – a celebration of time, tradition, and the art of savoring each bite.

Recipe Overview

Prep Time: 1 hour
Cook Time: 1 hour 20 minutes
Total Time: 2 hours 20 minutes
Servings: 10-12 appetizers
Yields: 10-12 appetizers
Dietary Type: Adaptable (can be gluten-free, dairy-free with substitutions)

Ingredients

Duck Mole

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 (for a lighter mole)
2 tablespoons whole black peppercorns
10 whole cloves
3 ounces Mexican chocolate, chopped (such as Ibarra)
2 tablespoons salt
1 duck or 1 turkey (can substitute with 2-3 lbs chicken thighs)

Tostada Mix

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 (optional, can substitute with queso fresco or omit for dairy-free)

Equipment Needed

Heavy skillet
Baking sheet
Blender
Large pot
Spice grinder
Large bowl
Whisk

Instructions

Prepare the Chiles: Begin by pulling the stems off the dried negro and ancho chiles. Shake out as many seeds as possible, and set the seeds aside. Wipe off the chiles with a damp paper towel to remove any dust or debris.
Toast the Chiles: Heat 1 tablespoon of the olive oil in a heavy skillet over medium heat. Working in batches, add the chiles and fry until they become toasty and fragrant, but be careful not to let them turn dark brown – burned chiles will make the mole bitter. Add more oil as needed to prevent sticking. As the chiles are toasted, transfer them to a bowl.
Toast the Bread: Add a little more oil to the same skillet, or brush the French bread slices with oil. Toast the bread in the pan until golden brown on both sides. Alternatively, you can toast the bread in a preheated oven at 350 degrees Fahrenheit for 12 to 15 minutes, until lightly golden.
Toast the Seeds: Using the same pan, toast ¼ cup of the reserved chile seeds until they are brown and fragrant, but not burned. Remove from the pan and set aside. Then, add the sesame seeds to the pan and toast until they are also browned and aromatic. Add more oil by the teaspoonful if needed to prevent burning. Remove the sesame seeds from the pan and set aside.
Broil the Vegetables: Cut the tomatoes and onions in half and rub them lightly with olive oil. Place them on a baking sheet and broil in the oven for about 10 to 12 minutes, turning them once halfway through, until they are slightly charred. This charring adds depth and complexity to the mole.
Blend the First Batch: Put half of the toasted chiles, toasted bread, broiled tomatoes, broiled onion, garlic, and 1 cup of chicken stock (or vegetable stock) into a blender. Puree until smooth. Transfer the mixture to a large pot.
Blend the Second Batch: Repeat the blending process with the remaining toasted chiles, toasted bread, broiled tomatoes, broiled onion, garlic, and 1 cup of chicken stock (or vegetable stock). Puree until smooth, and add this batch to the large pot.
Grind the Spices: Put half of the black peppercorns, cloves, toasted chile seeds, and toasted sesame seeds into a spice grinder and grind to a fine powder. Add the ground spice mixture to the pot.
Grind the Remaining Spices: Repeat the grinding process with the remaining black peppercorns, cloves, toasted chile seeds, and toasted sesame seeds. Add this second batch of ground spices to the pot.
Simmer the Mole: Add the Mexican chocolate to the pot, along with the salt and the remaining chicken stock (or vegetable stock). Simmer the mole over low heat for 45 minutes, stirring occasionally to prevent sticking and ensure the chocolate melts evenly.
Strain and Shred: Remove the mole from the heat and let it cool for 30 minutes. Then, strain the mole through a fine-mesh sieve to remove any remaining solids and create a smooth, velvety sauce. While the mole cools, tear the cooked duck (or chicken) into bite-sized pieces, discarding the skin, bones, and excess fat.
Combine Meat and Mole: Add the shredded duck (or chicken) to the strained mole sauce and heat gently until the meat is warmed through. Be careful not to overcook, as this can dry out the meat.
Prepare the Tostada Mix: In a large bowl, toss together the thinly sliced green cabbage, red radishes, and minced cilantro.
Make the Dressing: In a separate bowl, whisk together the minced garlic, salt, lemon juice, red wine vinegar, brown sugar, ground cumin, red pepper flakes, and olive oil until the dressing is emulsified.
Dress the Slaw: Add half of the dressing to the cabbage mixture and toss to combine. Taste and add more dressing as needed, adjusting to your preference.
Assemble the Tostadas: To assemble the tostaditas or tostadas, place a couple of heaping tablespoons of the duck (or chicken) mole onto a crisped corn tortilla. Top with the cabbage slaw and garnish with a sprinkling of feta cheese (if using).

Expert Tips & Tricks

Chile Heat: The heat level of the mole can be adjusted by including or excluding the chile seeds. For a spicier mole, leave some of the seeds in. For a milder mole, remove as many seeds as possible.
Chocolate Matters: Using good quality Mexican chocolate, like Ibarra, adds a distinctive flavor to the mole. If you can’t find it, you can substitute it with another semi-sweet chocolate with a touch of cinnamon.
Make-Ahead Mole: The mole sauce can be made ahead of time and stored in the refrigerator for up to 3 days or frozen for up to 3 months. Allow it to thaw completely before reheating and adding the meat.
Meat Alternatives: While duck is traditional, chicken thighs are a great, more accessible option. You can also use leftover turkey, or even a plant-based protein like jackfruit or mushrooms.

Serving & Storage Suggestions

Serve the Duck & Chile Mole Tostadas immediately after assembling to prevent the tortillas from getting soggy. Garnish with extra cilantro, a squeeze of lime, or a drizzle of crema for added flavor and visual appeal.

Leftover duck mole can be stored in an airtight container in the refrigerator for up to 3 days. The tostada mix is best consumed fresh, but can be stored separately in the refrigerator for up to 24 hours. Reheat the mole gently before serving. It’s not recommended to freeze the assembled tostadas.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	613 kcal	N/A
Calories from Fat	308 g	50%
Total Fat	34.3 g	52%
Saturated Fat	7.6 g	37%
Cholesterol	46.5 mg	15%
Sodium	2181.1 mg	90%
Total Carbohydrate	56.9 g	18%
Dietary Fiber	8.2 g	32%
Sugars	14.8 g	59%
Protein	23.3 g	46%

Note: Nutritional information is an estimate and may vary based on specific ingredients and portion sizes.

Variations & Substitutions

Vegetarian Mole: Substitute the duck or chicken with roasted vegetables like zucchini, eggplant, and bell peppers. Use vegetable stock instead of chicken stock.
Dairy-Free: Omit the feta cheese or substitute with a plant-based cheese alternative.
Spicier Mole: Add a dried chile de árbol or two to the chile mixture for extra heat.
Sweeter Mole: Add a tablespoon of piloncillo (Mexican brown sugar) along with the brown sugar for a richer, molasses-like flavor.

FAQs (Frequently Asked Questions)

Q: Can I use pre-made mole paste to save time?
A: While you can use pre-made mole paste, the flavor will not be as complex as homemade. If using paste, be sure to adjust the seasoning to your liking.

Q: How can I prevent the chiles from burning when toasting?
A: Toast the chiles over medium heat, and watch them carefully. Move them frequently and add a little extra oil to the pan if needed.

Q: Can I make this recipe gluten-free?
A: Yes, ensure your tortillas are made from 100% corn and that all other ingredients are gluten-free. The mole itself is naturally gluten-free.

Q: What is Mexican chocolate, and where can I find it?
A: Mexican chocolate is a semi-sweet chocolate that often contains cinnamon and sugar. It can usually be found in the international aisle of well-stocked grocery stores or at Latin American markets.

Q: Can I use a different type of meat?
A: Absolutely! Chicken thighs work beautifully, as does turkey. You could even use shredded pork or beef.

Final Thoughts

This Duck (or Chicken) & Chile Mole Tostadas recipe is more than just a dish; it’s an invitation to connect with the rich culinary traditions of Mexico. Don’t be intimidated by the ingredient list – each component plays a crucial role in creating a deeply flavorful and unforgettable experience. I encourage you to try this recipe, experiment with variations, and most importantly, share it with loved ones. Enjoy the process, savor the flavors, and let this mole transport you to a place of warmth, comfort, and culinary delight.

Duck (or Chicken) & Chile Mole Tostadas Recipe