20 g guajillo chillies
2 ancho chillies
7 medium tomatoes
2 white onions
8 cloves garlic
3 tsp roasted ground cumin
1 tsp all spice
1 tsp black peppercorns
800 g mole paste
3 L chicken stock
50 g coriander, washed
15 g oregano
450 g Masa dough (if using flour – 200 g corn flour and 250 water)
3 x 8 cm tostada
60 g grilled, chopped chicken (20 g on each)
Roasted sesame seeds
Deseed chillies and dry roast them on a flat plate for 5-10 seconds on each side. Rehydrate by covering with boiling water and allow to sit for 10 minutes. Drain and set aside.
Blacken tomatoes, onions and garlic on a flat plate and add to chillies. Dry roast the spices until fragrant, add to chilli and tomato mixture, then blend until smooth. Pass through a medium holed strainer.
In a pot, fry off the mole paste for 5-10 minutes, add the chicken stock and bring to the boil. Add the Masa and whisk to combine, bringing back to the boil and stirring continuously as it thickens quickly and can stick and burn. (You may need to stick blend it to get the Masa dissolved).
Simmer for a further 2-3 minutes, add coriander and oregano and stick blend to incorporate, adjusting seasoning with salt and sugar.
Place 2 tsp of refried beans onto each tostada.
In a small bowl, mix the grilled, chopped chicken with 2 Tbs of the mole sauce (must be at room temperature), adjust seasoning and place on top of the refried beans. Garnish with 2-3 rings of shallot and sprinkle with sesame seeds.
Recipe provided by Mamasita