Servings: 15 80g portions
Equipment
- Shears
- Gloves
- Saucepan
- Oven
- Sieve
Ingredients
Part 1: For Mole
- 3 pcs each Mixed Dried Chili: Guajillo, Ancho, and Pasilla
- 160 g Medium Onion ( chopped )
- 6 Garlic cloves ( chopped )
- 3 Tomatoes ( charred and diced )
- 1 tbsp Tomato Paste
- 20 g Nut Butter
- 960 ml Vegetable Stock
- 0.5 tsp Cinnamon
- 2 tsp Oregano
- 0.5 tsp Cumin
- 1 tsp Ground Allspice
- 1 tsp Ground Clove
- 1 tbsp Caster Sugar
- 60 g deZaan Holland Crimson Red 22/24% Dutched Cocoa Powder ( Quantity of powder is by taste preference. Recommend 70g for a more intense flavor)
Instructions
Part 1: Method
- 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 60 g deZaan Holland Crimson Red 22/24% Dutched 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.
Part 2: Assemble - For use with 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.