Mole Tostadas
Mole (pronounced MOH-leh) is a traditional Mexican sauce made with chiles, spices, and sometimes chocolate. Each region of Mexico has its own version—black mole, poblano mole, almond mole, sesame mole, and more. In this Jalisco-style recipe, mole is paired with crispy tostadas and a hearty, soy-based filling for a flavorful, meatless dish.
Ingredients
Calories:
685
Protein:
24
g
- 10.0 oz. textured soy protein
- 8.0 oz. mole paste
- 3.0 cups water (for mole sauce)
- 4.0 tbsp. vegetable oil
- 1.0 vegetable bouillon cubes
- 1.0 red onion, thinly sliced
- 2.0 juice of lemons
- 2.0 tbsp. water (for onion marinade)
- 1.0 tsp. dried oregano
- salt, to taste
- 12.0 tostadas
- toasted sesame seeds, for garnish
Preparation
- Prepare the soy: Soak the textured soy in hot water until softened. Drain, squeeze out excess liquid, and set aside.
- Make the mole sauce: In a saucepan, dissolve the mole paste in 3 cups of water over medium heat, stirring until smooth. Let simmer on low heat until slightly thickened.
- Cook the soy: Heat the oil in a large skillet over medium heat. Add the soy and fry, stirring often, until most of the moisture evaporates. Add the vegetable bouillon. Pour in the mole sauce and mix well. Cook for 1–2 minutes on low heat.
- Marinate the onions: In a small bowl, combine onion slices, lemon juice, 2 tbsp. water, oregano, and salt to taste. Let marinate while the soy cooks.
- Assemble the tostadas: Spread the mole–soy mixture on each tostada. Top with marinated onions and sprinkle with toasted sesame seeds. Serve immediately.
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