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.
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.