Monday, May 4, 2015

Mexi Mole Pile Up

I love Mexican mole sauce, but it's impossible to find in Rio. So one evening I decided to have a crack a it and I had this random idea of using it in a nachos inspired dish, but more hearty and healthy. I found Paula Deen's Quick Chicken Mole and modified it ever so slightly and made it veggie friendly. It's fabulous and I feel it captures the earthy richness of traditional mole as best as you can without handing grinding cacao beans in a pestle and mortar. Hope you enjoy! Serves 4

Ingredients for Mole Sauce
2 tablespoons olive oil • 1 onion, chopped • 3 cloves garlic, chopped • 2 tablespoons chili powder • 1 teaspoon ground cumin • 1/2 teaspoon ground cinnamon • 1 can diced tomatoes, drained • 1 red bell pepper, chopped • 2 chipotle peppers in adobo sauce, roughly chopped • 1 can of water • 1 vegetable bouillon cube • 2 tablespoons natural unsweetened peanut butter • 2 ounces vegan dark chocolate, at least 70% • sea salt to taste

The Pile Up
1 tablespoons olive oil • 200g Mushrooms, sliced • 1 large sweet potato, cubed  1 cup of veggie mince • 2 cups of red and yellow cherry tomatoes, diced • 1 can white beans • 1 can sweet corn • 1 cup of avocado, cubed • 1/4 cup almond slivers • handful of chopped coriander

Instead of nachos, my base for this dish was boiled sweet potatoes but you could use anything! Baked potatoes are fab and I think quinoa would be amazing too. Start boiling a large pot of water for the potatoes and start heating oil in a large sauté pan over medium heat. Add the onions and saute until translucent, then add the garlic and spices and continue to sauté for a few minutes. Once the water is boiling, add in your chopped potatoes. 

Add the diced tomatoes, peppers, chipotles, broth, peanut butter, and chocolate (in broken pieces) into your saute pan. Simmer for 10 minutes. Then pour the entire mixture into a blender and puree until smooth. Pour the mole sauce back into the saute pan and keep on a very low heat. 

At this stage check in on your potatoes, they should be cooked through and easily pierced with a fork. Drain and set aside. When I cook I make it my goal to use as little cooking ware as possible, I hate doing dishes! So grab your now empty pot of boiling water and start warming it up over medium heat, making sure to evaporate any left over boiling water. Then add a tbsp of olive oil and start sautéing the mushrooms until nice and brown. If you like veggie mince, then add it into your mole but it's absolutely delicious without. Your mole is done, so have a taste and season with sea salt if you like!

Now for the fun part, the pile up! In a large serving dish, layer in your boiled potatoes...

then your mole sauce...

now your beans and sweet corn...

finish with your mushrooms, tomatoes, avocado, coriander, almonds and voila!

My Mexi mole pile up was so so good and super easy to make because you really only have to focus on the sauce. What I also love about this dish is that you change can up the layers anyway you like and accommodate all palates. These days I mainly eat a vegan diet so this is all veggies, all good.

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