Saffron Mole Tostada

Method

1. Gather and prep everything first: corn tortillas, lime, cilantro and set within reach of the stove.
2. Set a wide pan over medium heat and sweat the garlic in a little butter until translucent.
3. Add the mole and let it saffron, undisturbed, so it takes on real color before you stir.
4. Fold in the kosher salt and season generously; give everything a minute to come together.
5. Add the vegetable stock and let it reduce until it just coats the back of a spoon.
6. Off the heat, brighten it up with a grating of hard cheese and a final crack of pepper.
7. Plate it up while hot and pass extra at the table.