If you’re looking for a dinner that feels like something you’d order at your favorite Mexican restaurant, these Grilled Chicken Tostadas with Sweet-and-Sour Vegetables are the perfect choice. Crisp tostada shells are layered with smoky homemade mole sauce, juicy grilled chicken, and tender sweet-and-sour vegetables for a colorful meal that’s packed with flavor and texture.
While homemade mole may sound intimidating, this simplified version comes together with dried chiles, tomatoes, and warm spices to create a rich, slightly smoky sauce that’s worth every minute. Paired with fresh grilled chicken and tangy vegetables, these tostadas make a memorable dinner for family meals or casual entertaining.
Great for entertaining because each person can build their own.
Why You’ll Love This Recipe
- Crispy, flavorful tostadas with fresh grilled chicken.
- Homemade mole sauce with rich smoky flavor.
- Sweet-and-sour vegetables add brightness and crunch.
- Great for entertaining because each person can build their own.
- Naturally colorful and impressive enough for guests.
Ingredients
For the Chicken
- 2 boneless, skinless chicken breasts
- 2 tablespoons adobo rub (prepared from chili powder, lime juice, olive oil, cumin, onion powder, garlic powder, salt, and pepper)
For the Mole Sauce
- 3 dried ancho or New Mexico chiles
- 2 cups boiling water
- 3 medium tomatoes, quartered and seeded
- 1/2 cup chopped onion
- 2 cloves garlic
- 2 tablespoons red wine vinegar
- 1 tablespoon all-purpose flour
- 2 teaspoons sugar
- 1/2 teaspoon ground cumin
- 1/2 teaspoon freshly ground black pepper
- 1/4 to 1/2 teaspoon cayenne pepper
- Pinch ground cloves
- 1 tablespoon olive oil
- 3/4 teaspoon salt
- For the Sweet-and-Sour Vegetables
- Carrots
- Summer squash
- Vinegar
- Dried oregano
- Sugar
- Salt
- Black pepper
For Serving
- 8 tostada shells
- Extra mole sauce
How It Comes Together
- Start by coating the chicken with the adobo rub and allow it to marinate for at least 30 minutes. While the chicken marinates, soak the dried chiles before blending them with tomatoes, onion, garlic, vinegar, and spices to create a smooth mole sauce.
- Simmer the sauce until it thickens into a rich, velvety consistency.
- Cook the carrots until just beginning to soften, then add the squash along with vinegar, oregano, sugar, salt, and pepper. Once tender, allow the vegetables to cool.
- Grill the chicken over medium heat until fully cooked, then let it rest before slicing into strips.
- To assemble, spread mole sauce over crispy tostada shells, layer with the sweet-and-sour vegetables, top with sliced grilled chicken, and finish with another drizzle of mole.
Tips for Success
- Use kitchen gloves when handling dried chiles.
- Strain the mole sauce for the smoothest texture.
- Allow the grilled chicken to rest before slicing to keep it juicy.
- Don’t overload the tostadas until you’re ready to serve so they stay crisp.
- The mole sauce can be made a day ahead to save time.
Serving Ideas
Serve alongside:
- Mexican rice
- Black beans
- Street corn
- Fresh guacamole
- Cilantro-lime slaw
- Fresh mango slices
- Sparkling lime water or iced tea
Tips for Entertaining
- Arrange all the components buffet-style and let guests build their own tostadas.
- Serve the mole sauce warm in a small pitcher or gravy boat.
Offer toppings like:
- Fresh cilantro
- Crumbled queso fresco
- Diced avocado
- Pickled red onions
- Lime wedges
- Jalapeño slices
Grilled Chicken Tostadas with Sweet-and-Sour Vegetables
Ingredients
Chicken
- 2 boneless, skinless chicken breasts
- 2 tablespoons prepared adobo rub
Mole Sauce
- 3 dried ancho or New Mexico chiles
- 2 cups boiling water
- 3 medium tomatoes, quartered and seeded
- ½ cup chopped onion
- 2 garlic cloves
- 2 tablespoons red wine vinegar
- 1 tablespoon all-purpose flour
- 2 teaspoons sugar
- ½ teaspoon cumin
- ½ teaspoon black pepper
- ¼ to ½ teaspoon cayenne pepper
- Pinch ground cloves
- 1 tablespoon olive oil
- ¾ teaspoon salt
Sweet-and-Sour Vegetables
- Carrots
- Summer squash
- Vinegar
- Dried oregano
- Sugar
- Salt & Black pepper to taste
For Assembly
- 8 tostada shells
- Prepared mole sauce
- Grilled chickenSweet-and-sour vegetables
Instructions
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Prepare the adobo rub and coat the chicken evenly.
-
Marinate for at least 30 minutes.
-
Soak the dried chiles in boiling water until softened.
-
Blend the softened chiles with tomatoes, onion, garlic, vinegar, flour, sugar, cumin, pepper, cayenne, and cloves until smooth.
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Strain the sauce, then simmer it with olive oil until thickened.
-
Season with salt.
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Cook the carrots until almost tender.
-
Add squash, vinegar, oregano, sugar, salt, and pepper, then cook just until the vegetables are tender.
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Drain and cool.
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Grill the chicken over medium heat until it reaches 165°F internally.
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Let rest for 5 minutes before slicing.
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Spread mole sauce over each tostada shell.
-
Top with sweet-and-sour vegetables.
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Add sliced grilled chicken.
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Drizzle with additional mole sauce and serve immediately.
