2 chicken breast halves
1 clove garlic
1 jar of  Donna Maria mole paste (found in the Mexican food section)
2 tablespoons cider vinegar

Serve with: 
8 tostados or 8 warm flour tortillas
1/2 cup sour cream, thinned with a little milk
Shredded Lettuce
Avocado slices
12 tostados or 8 flour tortillas

Cook chicken in water, along with the clove of garlic. Season with salt and pepper. Cover and let simmer until done, about 35 minutes. Set aside to cool. When meat is cool, shred or cut into chuncks.

Place 4 tablespoons of the mole in a sauce pan and thin with 1 cup of the chicken stock and two tablespoons cider vinegar. Cook on low, stirring until smooth. Let simmer until the sauce thickens, about 5 to 6 minutes. If the sauce gets too thick, add more chicken stock, if the sauce is too thin, add a little more mole.

When the sauce is smooth, add the diced chicken, mixing well. Simmer on low heat, 5 to 8 minutes until the chicken is heated through.

To serve on tostados, spoon about 4 tablespoons of the filling on the tostado. Spoon some sour cream over the chicken filling and top with the shredded lettuce and avocado slices.

To serve with flour tortillas, spoon about 1/4 cup of the meat in the tortilla, spoon on sour cream, add the shredded lettuce and avocado slices.