Grilled Chicken Tostadas with Sweet-&-Sour Vegetables
These grilled chicken tostadas are topped with rich mole sauce and sweet-and-sour summer vegetables and use store-bought tostada shells for convenience. If you want to make this a vegetarian dish, leave out the grilled chicken.
Make Ahead Tip: Cover and refrigerate the mole sauce (Step 2) for up to 1 week or freeze for up to 3 months. Cover and refrigerate the vegetables (Step 3) for up to 1 day.
Mildly spicy dried chiles, such as ancho or New Mexico, add moderate heat and rich flavor to Mexican sauces like mole. Chili powder made from these chiles has more flavor than American-style blends. Look for whole dried chiles in the produce section of large supermarkets and New Mexico or ancho chili powder in the specialty-spice section of large supermarkets or online at penzeys.com.
To make your own tostadas: Heat about 1/2 inch canola oil or peanut oil in a small skillet over medium heat. Add a corn tortilla and cook for 1 to 2 minutes. Flip and cook until crisp, 1 to 2 minutes. Drain on paper towels. Repeat until all tortillas are cooked, reducing heat, if necessary, to prevent the oil from smoking or splattering.
To oil a grill rack, oil a folded paper towel, hold it with tongs and rub it over the rack. (Do not use cooking spray on a hot grill.)
2 starch, 1 vegetable, 3 lean meat, 3 fat