Mole Vinaigrette Chicken Tostadas
Makes ¼ cup of Vinaigrette & 12 tostadas
  • For the Vinaigrette
  • 3 tablespoons extra virgin olive oil
  • 2 tablespoons apple cider vinegar
  • 1 tablespoon mole negro
  • 1 teaspoon brown sugar
  • pinch of mexican oregano
  • For the Tostadas
  • tostadas
  • refried beans
  • 3 cups chicken, shredded
  • Garnishes
  • lettuce, shredded
  • tomatoes, sliced
  • radishes, siced
  • queso cotija
  1. In a large bowl, whisk together the extra virgin olive oil, vinegar, mole negro, brown sugar, and oregano. Whisk until the mole has completely dissolved.
  2. Add the shredded chicken to the vinaigrette and toss until the chicken is evenly coated.
  3. To assemble the tostadas: Start by schmearing the tostada with refried beans. Add about ¼ cup of the shredded chicken and top with lettuce, tomato, radishes and crumbled cotija.
Recipe by Chicano Eats at