Mole Vinaigrette Chicken Tostadas

Mole Vinaigrette Chicken Tostadas

This post is sponsored by La Guelaguetza, all opinions are my own.


How are you?

I don’t think my brain can comprehend anymore how so many bad things can keep happening this year!

It’s almost like they sit around and play a dangerous game of Russian roulette but with human/civil rights. ¿Verdad?

We’re only 2 months into the new year and we’ve already lost 5 trans women to hate crimes. Why was that necessary? #BlackTransLivesMatter

I don’t understand why some people are so insecure with themselves that they feel the need to lash out against what they don’t understand.

Mole Vinaigrette Chicken Tostadas

Mole Vinaigrette Chicken Tostadas

When we were in college, Billy and I lived a few blocks away from Costco, and it was everything.

It literally was.

Costco was one of the few big box stores we had at Humboldt which kept us pretty sane and pretty well fed (we lived 5 hours away from the nearest city).  We used to buy a rotisserie chicken at least once a week which meant we had tostadas for dinner pretty often because we were on that broke college student budget.

The struggle was so real.

Today, I’m throwing it back to those days. We’ll be making those tostadas using rotisserie chicken for a quick dinner, and tossing the chicken in this mole negro vinaigrette to amp them up!

Pro tip: This vinaigrette would also be great in a salad!

I’m heading to Mexico next Thursday, so until then..keep up the good fight, y como siempre, stay chingonx!

Nos vemos pronto.

Mole Vinaigrette Chicken Tostadas

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.



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