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Ingredients

• Adobo-Rubbed Chicken
• 4 teaspoons chili powder, preferably made with New Mexico or ancho chiles (see Note)
• 2 tablespoons lime juice
• 2 tablespoons extra-virgin olive oil
• 1 teaspoon ground cumin
• 1 teaspoon onion powder
• 1 teaspoon garlic powder
• 1 teaspoon salt
• 1/2 teaspoon freshly ground pepper
• 3 8-ounce boneless, skinless chicken breasts, trimmed
• Mole Sauce
• 3 dried ancho or New Mexico chiles (see Note)
• 2 cups boiling water
• 3 medium tomatoes, quartered and seeded
• 1/2 cup chopped onion
• 2 cloves garlic, peeled
• 2 tablespoons red-wine vinegar
• 1 tablespoon all-purpose flour
• 2 teaspoons sugar
• 1/2 teaspoon ground cumin
• 1/2 teaspoon freshly ground pepper
• 1/4-1/2 teaspoon cayenne pepper
• Pinch of ground cloves
• 1 tablespoon extra-virgin olive oil
• 3/4 teaspoon salt
• Sweet-&-Sour Vegetables
• 2 cups diced carrot
• 1 cup diced summer squash
• 1/4 cup distilled white vinegar
• 1 teaspoon dried oregano
• 1 teaspoon sugar
• 1/2 teaspoon freshly ground pepper, plus more to taste
• 1/4 teaspoon salt
• 12 tostada shells (see Tip)

Description

Grilled Chicken Tostadas With Sweet-&-Sour Vegetables - The Huffington Post

Kitchen Daily