Vegetarian “Mole” Sauce
Vegetarian "Mole" Sauce
“Mole” is a Mexican sauce that is traditionally added to chicken or meat. It is quite time consuming to prepare in the old fashion way. The “cocoa” powder is the key ingredient and gives the sauce its wonderful flavor and color even though it is not sweet.
This version is Vegan and can be spooned over mashed potatoes or sweet potatoes, as well as baked squash or steamed vegetables. It is a quicker version of the traditional one.
Makes 5 cups
Ingredients
5 Ancho chiles seeded and open flat.
2 onions (peeled and sliced)
2 Tsp. olive oil
2 Tbsp. raisins
4 Cloves of garlic (minced)
1 Tsp. dry oregano
1 Tsp. sugar
1 Tsp. ground cumin
1 Tsp. ground cinnamon
1/2 Tsp. cayenne pepper
2 small corn tortillas ( broken into pieces)
1/2 cup blanched almonds
1 can of diced tomatoes
3 Tbsp. unsweetened raw cocoa powder
Salt & pepper to taste.
Directions
In a pan without any oil brown the chiles on both sides. Remove from pan and place in a bowl with 2 cups of hot water.
Let the chiles softened in the water for 20 to 30 minutes.
Drain the chiles and transfer into a food processor. Blend the chiles with 1 3/4 cup of water until smooth.
Heat a pan with the oil and add the onions. Cook on medium heat until translucent. Add the raisins,nuts, spices and the seasoning (for low sodium use “Mrs Dash no salt seasoning -Garlic and herb flavor). Cook for 5 minutes stirring constantly.
Process the almonds and tortilla pieces in a food processor until finely ground. Add the almond- tortilla meal to the onion mixture with the remaining tomatoes and the cocoa powder. Mix well and reduce the heat to simmer ( about 25 to 30 minutes). If the sauce is too thick add some boiling water and keep mixing to avoid lumps.
Serve immediately over mashed potatoes or any dish that you like.
Notes:
You can store the “Mole” in the fridge for up to 1 week or you can freeze it.
You can find the raw cocoa powder in most markets or health stores. Try it and you will feel the difference.
The almonds should be raw ( do not use the roasted and salted).
When buying tortillas either corn or flour always buy the fresh and all natural (without any additives or lard).
To make tortilla chips . Cut triangles out of each tortilla and bake in the oven at 350F. until dry and crispy. Remove and let cool at room temperature. To store: place the tortilla in an airtight container.
Options:
You can serve the “Mole” over tortilla triangles and sprinkle some “Cotija” cheese(Mexican cheese) or any other cheese that you like ( for vegan use a non-dairy style cheese).
The” Mole” makes also a great “Thanksgiving ” dish . You can roast some yams, sweet potatoes and squash in the oven and spoon the “mole” over the dish.
