Ingredients
2-3 boneless skinless chicken breasts
1 tablespoon of ground cumin
2 heaping tablespoons of Mole
½ bunch of cilantro finely chopped
1 teaspoon of salt
½ teaspoon of ground black pepper
½ teaspoon onion powder
½ cup of Corona
1 fresh sliced jalapeño
½ teaspoon garlic powder
1 teaspoon olive oil
½ small white onion, diced
1 10 oz. can of diced tomatoes with green chilies
1 cup of shredded mozzarella or cheddar cheese
1 package of tostadas
Directions
Slice your chicken breasts into strips as you like them, but about 1 inch wide. Set aside. In a deep saucepan over medium high heat, heat olive oil. Add mole, cumin, onion powder and garlic powder and quickly stir. Add the onion and cilantro and cook for roughly 2 minutes. Add in the tomato and chilies, along with the salt and pepper. Toss in the chicken breast strips and allow to cook for a couple minutes. Add ½ cup of Corona or your favorite Mexican beer. Reduce heat, and allow to simmer for 20-25 minutes, stirring thoroughly halfway through. The chicken should be tender enough for you to shred, and place back into remaining sauce. Remove from heat. Place two tostadas on a plate. Sprinkle a bit of cheese on the tostadas, then spoon out some of your shredded chicken onto the tostadas. Sprinkle a nice amount of cheese on top, and top with a few slices of jalapeño. Great with a nice cold Corona! ENJOY!
