There are countless versions of the traditional Mexican mole sauce, most with dozens of ingredients. We've adapted this version for practicality and availability for an easy weeknight meal.

Source: Better Homes and Gardens

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Credit: Jacob Fox

Recipe Summary test

prep:
25 mins
cook:
1 hr
total:
1 hr 25 mins
Servings:
6
Yield:
12 tostadas (5 1/3 cups chicken mixture total)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • In a 4- to 5-qt. pot stir together the first ten ingredients (through cinnamon). Bring to boiling, stirring constantly (mixture will be thick).

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  • Reduce heat and add chicken to tomato mixture. Sprinkle with salt and pepper. Simmer, covered, 1 hour or until chicken is tender, turning chicken once. Remove chicken. Using two forks, shred chicken; discard bones. Return chicken to pot.

  • Spoon chicken mixture on tostada shells. Top with cheese, green onions, and cilantro.

*

To soak peppers, place in a small heat-proof bowl. Add 1/2 cup boiling water; let stand 20 minutes. Drain.

Nutrition Facts

424 calories; fat 22g; cholesterol 79mg; saturated fat 5g; carbohydrates 31g; mono fat 9g; poly fat 6g; insoluble fiber 5g; sugars 6g; protein 29g; vitamin a 883.9IU; vitamin c 114mg; thiamin 0.2mg; riboflavin 0.4mg; niacin equivalents 6.9mg; vitamin b6 0.6mg; folate 24.7mcg; vitamin b12 0.3mcg; sodium 737mg; potassium 634mg; calcium 119mg; iron 3.9mg.
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