Seriously Meatless: Mole Aproximado
Seriously Meatless: Mole Aproximado is a side dish that serves 4. One serving contains 372 calories, 10g of protein, and 12g of fat. For 70 cents per serving, this recipe covers 29% of your daily requirements of vitamins and minerals. 107 people have tried and liked this recipe. From preparation to the plate, this recipe takes around 45 minutes. It is brought to you by Serious Eats. It is a good option if you're following a dairy free, lacto ovo vegetarian, and vegan diet. If you have cloves, sugar, bread, and a few other ingredients on hand, you can make it. With a spoonacular score of 96%, this dish is super. If you like this recipe, you might also like recipes such as Zacatecas-Style Green Mole With Chicken (Pollo en Mole Verde Zacatecano), Dinner Tonight: Chicken Breasts in Ginger Mole (Mole de Jengibre con Pechugas de Pollo), and Pipian Verde Mole (pumpkin Seed Green Mole).
Servings: 4
Ingredients:
8 dried ancho chiles or a mixture of ancho and pasilla
1/4 teaspoon black pepper
2 slices bread, toasted and cubed
1/4 teaspoon cinnamon
1 pinch of cloves
4 cloves garlic
1 small onion, diced
1/4 cup fresh squeezed orange juice (bitter orange if you happen to have it)
1 tablespoon fresh oregano leaves (or 1 teaspoon dried)
Salt
1 tablespoon sugar
1 large tomato, cored and halved
1 heaping tablespoon unsweetened cocoa powder
2 tablespoons vegetable oil
Equipment:
frying pan
blender
sauce pan
Cooking instruction summary:
Procedures 1 Remove the stems, seeds and ribs from the chile peppers. You might want to wear rubber gloves for this. Cover them with boiling water and weight them so they stay underwater. Leave to soak for 30 minutes while you prepare everything else. 2 In a hot, dry skillet, cook the garlic cloves and tomato for about 5 minutes, turning a couple of times. 3 Drain the chiles, reserving the soaking water. In a blender, combine the chiles with the garlic, tomato, bread, onion, oregano, cloves, cinnamon, black pepper, sugar, salt and cocoa power, orange juice and 1/2 cup of the chile soaking water. Puree very thoroughly, adding more liquid as necessary until you have about 3 1/2 cups. Strain. 4 Heat the vegetable oil in a saucepan over a medium flame. Pour in the mole, and simmer for about 30 minutes, lightly covered. The sauce should darken and become more concentrated. 5 Taste and adjust the seasonings. Can you taste the various herbs and spices? The chocolate? The chiles? Is there a bit of acid and enough salt? Aim for a complex, balanced flavor. Also add a little more liquid or simmer a bit longer to get a pleasing saucy texture, like a thick tomato sauce.
Step by step:
1. 1
2. Remove the stems, seeds and ribs from the chile peppers. You might want to wear rubber gloves for this. Cover them with boiling water and weight them so they stay underwater. Leave to soak for 30 minutes while you prepare everything else.
3. 2
4. In a hot, dry skillet, cook the garlic cloves and tomato for about 5 minutes, turning a couple of times.
5. 3
6. Drain the chiles, reserving the soaking water. In a blender, combine the chiles with the garlic, tomato, bread, onion, oregano, cloves, cinnamon, black pepper, sugar, salt and cocoa power, orange juice and 1/2 cup of the chile soaking water. Puree very thoroughly, adding more liquid as necessary until you have about 3 1/2 cups. Strain.
7. 4
8. Heat the vegetable oil in a saucepan over a medium flame.
9. Pour in the mole, and simmer for about 30 minutes, lightly covered. The sauce should darken and become more concentrated.
10. 5
11. Taste and adjust the seasonings. Can you taste the various herbs and spices? The chocolate? The chiles? Is there a bit of acid and enough salt? Aim for a complex, balanced flavor. Also add a little more liquid or simmer a bit longer to get a pleasing saucy texture, like a thick tomato sauce.
Nutrition Information:
covered percent of daily need
