Chili Chocolate Mole sauce
Adapted from the excellent Veganomicon, mostly to cut down on ingredients and time.
Toast in a hot skillet-
- 1/2 cup almonds
- 1/3 cup green pumpkin seeds
- 2 tbsp sesame seeds
Grind the toasted mix to a powder.
Add-
- 4 tsp ancho chile powder
- 1 tsp cinnamon powder
- 1 tsp ground cumin
- 1 tsp oregano
Stir the mixture into 2 cups of warm vegetable stock in a saucepan.
Then add 1 can (15 oz) diced tomatoes and a chopped chipotle pepper.
Bring to a boil and simmer for five minutes.
Puree in a blender. (Hand blenders are mini-Gods.)
Add 3 oz baking chocolate, salt to taste.
Stir for about three minutes, until the chocolate is well mixed.
Serve with enchiladas, dirty rice, corn chips and everything else.
We served it with the Skillet pie with greens n beans from the same book. I'd post the recipe, but that might not be legal. :) Its basically a greens n beans mixture with a cornbread topping.
Delicious.
Comments
I live not far from a Latino area - there are some great chicken mole dishes on menus! I have made a mole chilli with turkey before - it was delicious. I think mole sauces always have chocolate in them ...
Mexican chocolate (cacao ground with sugar and cinnamon and occasionally nuts),
I went to an event run by the Smithsonian Institute where mexican women demonstrated how to make traditional moles. It was really interesting and the smells were divine.
I've made one with plantains! There are no excuses, except that it was quite good. This one, I used Baker's chocolate squares.
Maybe I should buy some Mexican chocolate and the roasted Mexican chilis. I bet the whole thing would taste completely different. :)
I've never had anything like that- it sounds scrumptious!!!
And the pix are splendid...as always!