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


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!