As our journey into the world of cocoa continues, you have to know what’s coming next. I mean, how could I explore cocoa — with a fully stocked spice company, like Savory Spice Shop backing me up and NOT make Mole? I’d have to be stupid or crazy and though, I may sometimes be the latter, I am NOT the former. And as a former Central Valley Cali-girl with parents who grew up in Los Alamitos, CA, I’ve had enough immersion into all things auténtico to be in the know. So, of course I whipped up some of the yummiest Mole just for you.
I’m not gonna lie to you — Mole takes time and care to prepare, but it is SOOOOO worth the effort. Nothing from a jar even comes close. This recipe makes up a BIG ol’ batch, because I highly recommend making it and freezing some future use. The roasted veggies I drizzled it over for this 6 course meal only took a small amount of this delicious sauce to make an impact (especially in a meal chock full of chocolate.) But I could easily see these roasted mole veggies wrapped up in a steamed flour or corn tortilla and topped with cojita cheese, shredded red cabbage and fresh tomatoes for a vegetarian taco that’s sure to please.
Make a Big Batch
I froze my extra portions and have used it in shredded Mole Chicken Enchiladas, Pulled Pork Mole Tacos and I plan to use it next on Savory Corn Pudding topped with Garlic-Chili-Lime Grilled Shrimp. This mole is my own creation and is a blend of Poblano and Oaxacan styles, adjusted to suit my own tastes. Mole is one of those things that is different everywhere you go, because every area in Mexico puts its own spin on it and you should dabble a little to suit your tastes as well. But one thing is for sure, cocoa or chocolate form the basis of this richly-spiced sauce that will leave you licking your fingers and begging for more.
Messy Nessie’s Holy Mole!
(shown over roasted veg)
- 2 dried ancho chiles, pan-roasted, stemmed, seeded and re-hydrated
- 6 dried mulato chiles, pan-roasted, stemmed, seeded and re-hydrated
- 3 dried Pasilla negro chiles pan-roasted, stemmed, seeded and re-hydrated
The amount necessary for the recipe are listed below. I usually toast up 1 tsp each of the seed form of these spices and then freshly grind them (separately) in my coffee grinder before measuring out what I need. (I then try and use the rest within a couple days of grinding.) To toast seeds, use a dry pan set to med-low heat and a watchful eye, moving the pan gently on the burner as they toast. When the seeds begin to pop, it’s time to remove them from the heat. Let cool slightly before grinding. Remember to wipe down the coffee grinder between spices so as not to co-mingle flavors. When grinding is done, measure out the following amounts into a small bowl and stir to mix.
- 1/4 teaspoon ground anise
- 1/4 teaspoon ground cumin
- 1/4 tsp ground white peppercorn
- 1/4 teaspoon ground coriander
- 1/4 tsp ground cloves
- 1/4 tsp ground cinnamon
- 2 cloves garlic, minced
- 1 medium onion, sliced
- 3 tablespoons extra virgin olive oil or coconut oil +- 2 tbsp for cocoa
- 1/3 cup sesame seeds
- 1/4 cup crushed almonds
- 1/3 cup raw pumpkin seeds
- 1/4 cup raisins
- Spice mix
- 2 tbsp natural cocoa powder mixed completely, with 2 tbsp oil
- 1/2 pound of plum tomatoes, peeled, seeded and chopped (canned is fine)
- 3 to 5 cups chicken broth –depending on chile water yield (you can use vegetable broth if you want a true vegetarian dish)
- 1 handful of ripped cilantro (roughly 2 chopped tbsp)
- Salt and freshly ground pepper to taste
- 1 banana, quartered
- World of Cocoa: Spiced Cocoa-Crusted Pork Loin Chops (groovyfoody.wordpress.com)
- World of Cocoa: Rich Cacao-Onion Gravy (groovyfoody.wordpress.com)