QUICK BLENDER MOLE

Mole’s are amazing but the traditional processes can be complicated and lengthy with tough to find ingredients. This version is probably closest to a Mole Rojo and features affordable, easy to get ingredients. The time and labor friendly blended cooked carrot base provides rich depth and body. Acid from tomatoes, sweetness from plum, warm cinnamon, dried chili and bitter dark chocolate result in a complex sauce that pairs great with mushrooms, potatoes, chicken, burritos and many Mexican inspired dishes. It’s richness works best with entrees/main meals.

  • Makes: Amount, portion sizes

    • *6 large dried Red Chili's, seeded

    • 1 lb. Carrots, peeled and rough chopped

    • 4 cloves Garlic, peeled and smashed

    • 1/4 White Onion, rough chopped

    • 2 Roma Tomatoes, rough chopped

    • *1 Plum, pitted and rough chopped

    • Water (amount?)

    • 2 Tbs Soy Sauce

    • 1/4 tsp Cinnamon

    • 1.5 oz. Dark Chocolate (70%+)

    • 1 tsp Apple Cider Vinegar

    • Olive Oil (amount?)

    • Kosher/Sea Salt, to taste

    *Notes: In the Mexican food section of most super markets you should find a bag of dried Red Chili's. New Mexico, Guajillo, Ancho, Pasilla or a blend will all work just fine. You can substitute 1/4 cup of any sweet dried fruit, like raisins, for the plum.

    1. Heat a pan or skillet to medium heat. Bring 3 cups of water to a boil (an electric kettle works great). Chop the stem off the chilis, cut them in half lengthwise, clean most of the seeds out.

    2. Add the seeded dried chilis to the pan, move them around here and there so they don't burn, and toast until they start to sweat and smell fragrant. Then turn off the head, pour over the boiling water and set aside to soak.

    3. Set a large pan or skillet (cast iron works great), on medium-hi heat, add the carrots. Let the bottoms sear/char a bit. Then add the garlic and onion and saute for 2-3 minutes.

    4. Add the tomatoes, plum, water, soy sauce and cinnamon and stir to combine. Bring to a boil and simmer on medium for 15 minutes, stirring occassionaly.

    5. Turn off the heat, carefully transfer to a blender. Add the chocolate, cinnamon, vinegar and a pinch of salt. Carefully puree for 2-3 minutes (*TIP* use a folded kitchen towel to cover the blender lid to safely let heat pressure escape during blending).

    6. Slowly pour in the olive oil and blend 30 more seconds.

    7. Salt to taste with kosher or sea salt

  • Try different chilis. Add more mild ones, smaller amounts of hotter ones. Try different types of plums and dried fruits, like maybe dried cherries or apricots. For more complexity try adding small amounts of other warm spices like clove, anise, or allspice.

    The sauce is amazing on roasted mushrooms. Make chilaquilles with it and get your breakfast on. Drizzle it on a tostada, smother your burrito.