- 3 pcs each of the following mixed dried chilli:
-- Guajillo -- Ancho -- Pasilla
- 160g Onion (chopped) (a medium onion)
- 6 Cloves garlic (chopped)
- 2-3 tomatoes (charred & diced)
- 1 tablespoon tomato paste
- 20g Nut butter
- 960ml vegetable stock
- 0.5 teaspoon cinnamon
- 2 teaspoon oregano
- 0.5 teaspoon cumin
- 1 teaspoon ground allspice
- 1 teaspoon ground clove
- 1 Tablespoon Sugar (caster)
- 50-70g Tablespoons of Crimson Red (quantity of powder is by taste preference) (recommendations 70g for a more intense flavor)
Cocoa Suggestions: True Gold for lighter flavor & fruitiness (draw out fruitiness of chillies)
- Using shears and gloves, open up dried chillies. Remove stems & seeds.
- Cut up the chillies, place in a bowl and cover with boiling water. Allow them to soak for 15-20 minutes.
- In a large (deep) saucepan, sweat onions with oil until soft. (medium to high heat)
- Lower heat to low/medium heat. Add in tomatoes, garlic and tomato paste.
- Stir nut butter, vegetable stock and spices. Stir until combined.
- Add soaked chillies and the soaking liquid. Bring to a gently simmer.
- Once ingredients have been combined, blend using an immersion blender (hand-blender). Blend until smooth.
- Simmer for an hour.
- Add Cocoa powder and stir (addition of cocoa powder can be adjusted by personal taste)
- Mole should be thick and very aromatic.
- Enjoy on some roasted vegetables or meat enchiladas.
__For Roasted Vegetables: __
- Clean & cut preferred vegetables.
- If using Cauliflower, pre-cook by boiling to crudite texture.
- Strain & season with olive oil & salt. Roast in oven to achieve a nice coloring.
- Take out of oven and allow to cool down slightly.
- Plate mole in a circular shape onto plate.
- Place roasted vegetables in a decorative manner over the top of the mole.
- Finish with beatcress & a couple of halved blackberries.
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