Spicy Chicken Mole Tostadas

Spicy Chicken Mole Tostadas (Serves six to eight people)

Ingredients:

• 4 boneless, skinless chicken breasts

• 2 tablespoons vegetable oil

• Salt and pepper to taste

• 2 onions, diced

• 6 cloves garlic, minced

• 4 tablespoons chili powder

• 2 teaspoons ground cumin

• 2 teaspoons paprika

• 1 teaspoon cinnamon

• 1/2 teaspoon cayenne pepper (adjust according to your spice preference)

• 2 cans (14 ounces each) diced tomatoes

• 1/4 cup tomato paste

• 1/2 cup smooth peanut butter

• 4 tablespoons unsweetened cocoa powder

• 2 cups chicken broth

• 2 tablespoons brown sugar

• 4 tablespoons lime juice

• 24 tostada shells

• Shredded lettuce

• Chopped tomatoes

• Sliced avocado

• Fresh cilantro, for garnish

• Lime wedges, for serving

Instructions:

• Preheat your oven to 400°F (200°C).

• Season the chicken breasts with salt and pepper. Heat the vegetable oil in a large skillet over medium-high heat. Add the chicken breasts and cook until browned on both sides, about 3-4 minutes per side. Transfer the chicken to a plate and set aside.

• In the same skillet, add the diced onions and minced garlic. Sauté until the onions become translucent and fragrant, about 3-4 minutes.

• Add the chili powder, ground cumin, paprika, cinnamon, and cayenne pepper to the skillet. Stir well to coat the onions and garlic with the spices. Cook for an additional minute.

• Add the diced tomatoes, tomato paste, peanut butter, cocoa powder, chicken broth, brown sugar, and lime juice to the skillet. Stir until the sauce is well combined. Reduce the heat to low and let the sauce simmer for about 10 minutes, allowing the flavors to meld together.

• While the sauce is simmering, shred the cooked chicken using two forks.

• Add the shredded chicken to the skillet with the mole sauce. Stir well to coat the chicken with the sauce. Simmer for an additional 5 minutes to heat the chicken through.

• Arrange the tostada shells on baking sheets and place them in the preheated oven for about 5 minutes, until they are crispy.

• Remove the tostada shells from the oven. Spoon a generous amount of the spicy chicken mole mixture onto each tostada shell.

• Top the tostadas with shredded lettuce, chopped tomatoes, sliced avocado, and fresh cilantro.

• Serve the Spicy Chicken Mole Tostadas with lime wedges on the side for squeezing over the tostadas.