Oaxacan chicken mole tostadas with summer squash

In order to bring you the best organic produce, some ingredients may differ from those depicted.

Oaxacan chicken mole tostadas with summer squash

Make It Ahead

Oaxacan chicken mole tostadas with summer squash

Gluten-Free Friendly, Soy-Free, Protein Plus

2 Servings, 850 Calories/Serving

25–40 Minutes

Our custom mole spice blend and chicken create a mouthwatering mixture for topping quick tostadas, finished with a subtly sweet squash–Asian pear topping.

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In your bag

1 bag serves 2 (2 bags serve 4)
Sunbasket is proud to source the organic ingredients indicated below. On the rare occasion we are unable to meet our organic promise, we'll put a note in your bag.
  • 1¼ ounces Mexican chocolate (contains trace amounts of almonds - coconut - hazelnuts - pecans)
  • Sunbasket mole coloradito blend (canola oil - dried New Mexican chiles - fresh garlic - sesame oil - ancho chile powder - cumin - dried Mexican oregano - cinnamon - cloves - allspice)
  • 8 Mi Rancho 100% corn tortillas
  • 1 organic zucchini or other summer squash
  • 1 organic Asian pear
  • 10 ounces boneless skinless chicken breast strips
  • 4 or 5 sprigs organic fresh cilantro
  • ½ cup crushed fire-roasted tomatoes
  • ¼ cup organic Greek yogurt
Chef's Tip
The tortillas can also be crisped in a 400°F oven: On a sheet pan, brush the tortillas all over with 1 to 2 tablespoons oil and season with salt; arrange side by side. Toast in the oven, turning halfway through, until crisp, 12 to 15 minutes. Transfer the tortillas to a plate.
Ingredient IQ
Flavored with one or more spices and coarser in texture than its European and U.S. counterparts, Mexican chocolate dates back to the Mayans and Aztecs, who are thought to have added spices and herbs such as vanilla and chile to cover up the bitter taste of the cacao beans. It’s the backbone of Mexican hot chocolate and a key player in many mole sauces like this one.

Make It Ahead
The chicken mole (Steps 1, 4, and 5, minus the cilantro prep) can be prepared up to 1 day ahead. Let cool, then cover and refrigerate overnight. When ready to serve, gently rewarm the mole, adding 1 to 2 tablespoons water as needed to loosen it, as you proceed with Steps 2 and 3 and chop the cilantro.

Nutrition per serving

Calories 850, Total Fat 47g (60% DV), Sat. Fat 7g (35% DV), Trans Fat 0g, Cholest. 105mg (35% DV), Sodium 190mg (8% DV), Total Carb. 65g (24% DV), Fiber 13g (46% DV), Total Sugars 29g (Incl. 0g Added Sugars, 0% DV), Protein 42g
Contains: Milk, Tree Nuts

Sodium does not include pantry salt; for reference, ⅛; teaspoon kosher salt per serving averages 240mg (10% DV). Not a significant source of trans fat. Packed in a facility that handles all major food allergens* and gluten.

*Milk, Eggs, Fish, Crustacean Shellfish, Tree Nuts, Peanuts, Wheat, Soybeans.

Instructions

2-serving instructions (4-serving modifications in red)

Wash produce before use

1

Prepare the mole coloradito–chocolate mixture

  • Finely chop the chocolate.
In a small sauce pot over medium heat, warm the mole coloradito blend, stirring frequently, until fragrant, 1 to 2 minutes. Remove from the heat, add the chocolate, and stir gently until melted and incorporated. Set aside.

2

Crisp the tortillas

  • Remove 6 [12] tortillas from the package; save the rest for another use.
In a large frying pan over medium heat, warm 2 to 3 tablespoons oil until hot but not smoking. Working in batches, add the tortillas and cook, turning once, until crisp, 2 to 4 minutes per side. Transfer to a paper-towel-lined plate and season with salt. Wipe out the pan.
While the tortillas crisp, prepare the zucchini and pear.

3

Prep and cook the zucchini-pear topping

  • Trim the ends from the zucchini; cut the zucchini lengthwise into quarters, then crosswise into ¼-inch pieces.
  • Peel the Asian pear, if desired. Cut the pear into quarters lengthwise and cut away the core; cut each quarter lengthwise into ¼-inch-thick slices, then crosswise into ¼-inch cubes.
In the same pan used for the tortillas, warm 1 to 2 teaspoons [2 to 4 tsp] oil over medium-high heat until hot but not smoking. Add the zucchini, season with salt and pepper, and cook, stirring occasionally, until lightly browned, 2 to 4 minutes. Stir in the pear and cook until crisp-tender, 1 to 2 minutes. Remove from the heat and season to taste with salt and pepper. Transfer to a plate. Wipe out the pan.
While the zucchini and pear cook, prepare the chicken.

4

Prep and cook the chicken

  • Cut a small corner from the chicken packaging and drain off any excess liquid. Transfer to a plate; pat dry with a paper towel. Season lightly with salt and pepper.
In the same pan used for the zucchini-pear topping, warm 1 to 2 teaspoons [2 to 4 tsp] oil over medium-high heat until hot but not smoking. Working in batches if needed, add the chicken and cook, stirring once or twice, until lightly browned and almost cooked through, 5 to 7 minutes. If working in batches, transfer to a plate. Add more oil between batches if needed.
While the chicken cooks, prepare the cilantro.

5

Prep the cilantro; finish the dish

  • Coarsely chop the cilantro for garnish.
If working in batches, return all the chicken to the pan. Reduce the heat to medium and stir in the mole coloradito–chocolate mixture and tomatoes. Add 2 to 4 tablespoons [¼ to ½ cup] water, depending on how thick you like the sauce. Cook until the sauce is warm and the chicken is cooked through, 1 to 2 minutes. Remove from the heat and season to taste with salt and pepper.

Serve

Transfer the tortillas to individual plates and top with the chicken mole. Spoon on the zucchini-pear topping, garnish with the yogurt and cilantro, and serve.
Kids Can!
  • Count the tortillas.
  • Measure the water for the mole.
  • Transfer the tortillas to plates.
  • Garnish with the yogurt and cilantro.
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