Probably not worth explaining

eatmoreveg: I lived in Morelia, Mexico several years ago.  I was too young to have had the wisdom to spend any time in the kitchen with some of the women who cooked for me. The food was so simple and delicious.  As I had a chance to travel throughout the region I learned that “mole”, which means sauce, can be one of a ton of varieties depending on whose grandma was in the kitchen. Some mole’s have a chocolate base while another can have bean or pepper base, they can be green, red, dark, dark brown, or even yellow. I don’t claim to give you an authentic mole from some little cantina in Mexico. I can however, give you a close second. This come from my friend and mother in law who shared this with me many years ago and has now become our family’s Christmas Eve tradition. Don’t be intimidated by the Dona Maria seasoning, you can easily find it most grocery stores.      Ingredients mole sauce2 TBS Olive Oil1 roughly chopped onion1 can stewed tomato 2 TBS Dona Maria Mole seasoning or to tatse                         Tostadasre-fried beans½ block of cream cheese *2 avocados, chopped2 tomatoes,  diced2 cups shredded romaine½ diced onioncorn tortillasveg oil for frying the tortillaParmesan cheese for top* * leave out  or substitute cheese for vegan option In a medium skillet heat OO over med heat.  Toss in those onions and cook down until golden and  translucent, about 7 or 8 min.  Add stewed tomatoes, continue to cook for 3-4 mins. In a blender add the onion tomato mixture along with the 2 TBS of mole seasoning. Zip that around in the blender ‘til fully combined and smooth in texture. How easy is that? Heat beans and cream cheese in a small sauce pan. Meanwhile, in a small skillet or griddle heat veg oil and quickly fry up corn tortilla until crisp and golden brown. To assemble tostadas layer corn tortilla with beans, mole, lettuces, tomatoes, onions, avocados. Top with a sprinkle of cheese or not.

eatmoreveg:

I lived in Morelia, Mexico several years ago.  I was too young to have had the wisdom to spend any time in the kitchen with some of the women who cooked for me. The food was so simple and delicious.  As I had a chance to travel throughout the region I learned that “mole”, which means sauce, can be one of a ton of varieties depending on whose grandma was in the kitchen. Some mole’s have a chocolate base while another can have bean or pepper base, they can be green, red, dark, dark brown, or even yellow.
I don’t claim to give you an authentic mole from some little cantina in Mexico. I can however, give you a close second. This come from my friend and mother in law who shared this with me many years ago and has now become our family’s Christmas Eve tradition. Don’t be intimidated by the Dona Maria seasoning, you can easily find it most grocery stores.  
   Ingredients
mole sauce
2 TBS Olive Oil
1 roughly chopped onion
1 can stewed tomato 
2 TBS Dona Maria Mole seasoning or to tatse
 
                        Tostadas
re-fried beans
½ block of cream cheese *
2 avocados, chopped
2 tomatoes,  diced
2 cups shredded romaine
½ diced onion
corn tortillas
veg oil for frying the tortilla
Parmesan cheese for top*
 
* leave out  or substitute cheese for vegan option
 
In a medium skillet heat OO over med heat.  Toss in those onions and cook down until golden and  translucent, about 7 or 8 min.  Add stewed tomatoes, continue to cook for 3-4 mins. In a blender add the onion tomato mixture along with the 2 TBS of mole seasoning. Zip that around in the blender ‘til fully combined and smooth in texture. How easy is that?
 
Heat beans and cream cheese in a small sauce pan. Meanwhile, in a small skillet or griddle heat veg oil and quickly fry up corn tortilla until crisp and golden brown.
 
To assemble tostadas layer corn tortilla with beans, mole, lettuces, tomatoes, onions, avocados. Top with a sprinkle of cheese or not.

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