Do you love the savory, spicy, sweetness of a good mole? Me too. I also love to figure out how to replicate great Mexican recipes at home, with a healthier twist. This mole recipe couldn’t be easier or better for you.
What’s the catch? Well, while I do think this recipe is easy, it is a bit time (not work) intensive. Start by making your own broth. I used what was left of our frozen Thanksgiving turkey, some parsnips, celery, carrots, garlic and onion. I let this cook low and slow with bay leaves, peppercorns and a dash of sea salt for several hours.
Does anything make a house smell like home more than broth slow cooking on the stove? NOM. Let the liquid gold cook down for as long as you have the time. I like to make broth on the weekends when I both need to do a refrigerator check up (what do we need for the week? What do we need to eat now?) and have time while I’m working on other chores. I get wrapped up in doing laundry, watering the garden, planning the week’s meals and ironing all while the broth simmers away.
See? Time intensive — definitely. But it isn’t like I’m doing a darn thing after I’ve put it all in the pot other than paying the electric bill.
Assuming you’ve got at least 2 cups of broth…
Ingredients:
2-3 cups of broth
2 tablespoons olive oil
2 carrots, diced
2 small onions, diced
1 heaping tablespoon of diced garlic
6-10 dried red chiles
1 medium-sized roasted sweet potato
dash of pasilla chile — or cayenne
salt and pepper to taste
Directions:
This is where the easy part sinks in: Throw it all in the pot. Let it simmer for 30 minutes. Put it all in the blender and blend until smooth. That’s it!
I’m using this sauce to make red chicken enchiladas this week. There is so much of it, we’ll likely use it as a sauce to roast a pork loin too. The sweet potato adds an earthy sweetness that is delightful. I could sit down and eat a bowl of this, topped with a bit of sour cream and Sriracha.
~K