Description
Learn how to make delicious Chicken and Pumpkin Mole Tostadas with this easy recipe. Perfect for a flavorful and satisfying meal!
Ingredients
- 2 cups (480 ml) cooked chicken, shredded (about 260 grams)
- 1 tablespoon olive oil (15 ml)
- 1 onion, finely chopped
- 2 cloves garlic, minced
- 1 cup (240 ml) pumpkin puree (about 240 grams)
- 1/4 cup (60 ml) unsweetened cocoa powder (20 grams)
- 2 tablespoons (30 ml) almond butter (32 grams)
- 1 teaspoon (5 ml) ground cumin (2 grams)
- 1 teaspoon (5 ml) ground cinnamon (2 grams)
- 1/4 teaspoon (1 ml) ground nutmeg (0.5 grams)
- 1/4 teaspoon (1 ml) paprika (0.5 grams)
- 2 cups chicken broth (480 ml)
- Salt and pepper to taste
- 8 tostada shells
- 1 avocado, sliced
- 1/2 cup (120 ml) crumbled feta cheese (about 60 grams)
- Fresh cilantro, chopped
- Lime wedges
Instructions
- Heat olive oil in a large pan over medium heat.
- Add the chopped onion and cook until soft, about 5 minutes.
- Stir in the minced garlic and cook for 1 minute.
- Add pumpkin puree, cocoa powder, peanut butter, cumin, cinnamon, cloves, and cayenne pepper.
- Stir the mixture until well combined and smooth.
- Gradually add chicken broth, stirring continuously to incorporate.
- Bring the mixture to a simmer and cook for 10-15 minutes, until thickened.
- Season the mole sauce with salt and pepper to taste.
- Add the shredded chicken to the mole sauce and stir to coat.
- Heat tostada shells according to package instructions.
- Top each tostada shell with a generous portion of chicken mole mixture.
- Garnish with sliced avocado and crumbled queso fresco.
- Sprinkle with fresh chopped cilantro.
- Serve with lime wedges on the side.
Notes
- For a more flavorful dish, opt for homemade chicken broth over store-bought.
- Enhance the taste by adding a touch of honey or maple syrup to balance the flavors.
- Get creative by trying different nut butters like cashew or hazelnut for a unique twist.