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On a recent episode of Diners Drive Ins and Dives, Guy Fieri visited a place that made like 30 different mole sauces. If they can do that many, I should be able to make one.  Mole sauce can be poured over grilled chicken, pork or steak. Usually when I order anything with mole, there’s too much sauce. It’s like an ocean and the flour tortilla is the island. While I love water, this is an instance where I prefer land mass.

My original plan was to make charred tequila lime chicken, but I found myself on the sofa for most of the day. Hubby bought a rotisserie chicken to substitute. I knew I wasn’t feeling so good on Saturday, so I prepped part of the dinner then. I wanted to make a black bean, corn and brown rice mixture, but the pantry was missing rice. I used millet instead. I’ll post that recipe later. It’s a great side dish, warm or cold.

Choose your fillings and warm your tortillas first.  Some toasted pepitas would have been a nice topping, but I used those up in another recipe.

pumpkin chili molePumpkin Chili Mole

{vegan}

What you need:

  • 1/2 Vidalia onion
  • 6 garlic cloves
  • 3 dried pasillo chilies
  • 8 whole allspice berries
  • 5 whole cloves
  • 1/4 c pine nuts
  • 1/2 teaspoon ground cinnamon
  • 3 oz grated bittersweet chocolate
  • 2 tbs brown sugar
  • 2 tbs Devo Olive Oil Chipotle EVOO
  • 1 15 oz can pumpkin puree
  • 2 c vegetable broth
  • Freshly ground sea salt and black pepper, to taste

What you do:

  • Preheat oven to 425°.
  • On prepared baking sheet, roast onion and garlic until caramelized, about 10 min.
  • Rehydrate chilies in about 1 c water, let sit for about 20 min. Reserve liquid.
  • Heat EVOO in lg saucepan over med-low heat.­
  • Add cloves and allspice and cook about a minute.
  • Remove cloves and allspice from oil.
  • Add onion, garlic, chopped pasillo peppers, pine nuts and cinnamon, stirring often, until lightly browned, 4 to 5 minutes.
  • Add 1/2 c reserved rehydrating water and chocolate, stir until chocolate melts.
  • Puree in blender or food processor.
  • Transfer to slow cooker.
  • Season with salt and pepper.
  • Add sugar.
  • Stir frequently and cook for about 5 min.
    Add pumpkin and broth.
  • Mix well and stir until pumpkin has been fully incorporated.
  • Simmer on low for an hour or two.
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