Preparation Time: 10 minutes
Cooking Time: 10 minutes
Servings: 6 (1/3 cup each)
Calories: 103 per serving
Percent from Fat: 43%
Cusine: Mexican, Vegetarian, Vegan
Diet: Vegan, Vegetarian
Food as MedicineSM Ingredient: Chipotle
Food as MedicineSM TipCapsaicin is being studied as an effective treatment for sensory nerve fiber disorders, including pain associated with arthritis, psoriasis, and diabetic neuropathy. Topical capsaicin is a treatment option for osteoarthritis pain.
Culinary Taste TipTo enjoy the "zing" of peppers without too much heat, stay away from the seeds. Milk and dairy products help diffuse the heat on your tongue and still let you enjoy some of the flavor.
Culinary Technique TipCapsaicin primarily resides in the seeds and fleshy white inner membranes. If you want to enjoy the pungency of peppers but minimize their heat, you can remove these parts, although capsaicin is responsible for much of chili pepper's healing properties.
Ingredients3 cloves garlic, unpeeled
1 small onion, unpeeled, quartered
1/4 cup raisins
1 (14 1/2 oz.) can fire roasted tomatoes, undrained, such as Muir Glen
1/3 cup sliced unblanched almonds, toasted
1 tablespoon minced canned chipotle chili in adobo sauce
1/2 oz. dark chocolate candy bar, such as Ghirardelli 60% cacao bittersweet, chopped
1/2 teaspoon ancho chili powder
1/4 teaspoon ground cinnamon
1/8 teaspoon salt
2 teaspoons canola oil
PreparationHeat a large deep skillet or cast iron skillet over medium-high heat. Add garlic, onion and raisins. Cook five to six minutes or until garlic cloves and onion quarters are charred on all sides, turning with tongs several times (raisins will plump up). Turn off heat and let stand until cool enough to handle.
Meanwhile, combine tomatoes, almonds, chipotle chili, chocolate, chili powder, cinnamon and salt in a blender container. Cover and blend until fairly smooth. Peel the garlic and onion; add them to the blender with the raisins. Blend until fairly smooth adding a tablespoon or two of water if mixture is too thick to blend.
Heat oil in same skillet over medium heat. Add sauce from blender to the pan, cooking the sauce in the oil and simmer until thickened, six to eight minutes, stirring frequently. Store sauce in refrigerator up to one week. Serve over grilled or roasted chicken, fish or pork.
SubstitutionsChipotle hot sauce may replace the chipotle chili in adobo sauce and Abuelita (Mexican) chocolate may replace the dark chocolate and cinnamon.
Nutritional AnalysisTotal fat (g): 5; Fat calories (kc): 47; Cholesterol (mg): 0; Trans fatty acids (g): 0; Saturated fat (g): 1; Polyunsaturated fat (g): 1; Monounsaturated fat (g): 3; Fiber (g): 2; Carbohydrates (g): 13; Sugar (g): 4; Protein (g): 2; Sodium (mg): 230; Calcium (mg): 3
Comments on Chipotle Mole
I am assuming the servings means a total of 6 servings at 1/3 cup each... it is a bit confusing as written... but yummy for anyone who likes intense flavor!
Serve this as a smaller portion with vegetarian non fat refried beans and some brown rice cooked with salsa of your choice and you have yourself a mexican restaraunt meal at home! My kids like it over chicken the best. No tortillas necessary.
Although the original 19th Century Mexican recipe for Mole was for use as a sauce for turkey, it certainly looks as if it can be poured over tofu, baked according to your favorite North American style tofu recipe.
shhhh... don't tell my mom, but I put the sauce on anything! I have even poured it over buns instead of butter! My mother thinks it's exclusively for chicken, because it's a recipe handed down from mother to mother and used only for special occasions -- weddings, baptisms, 15th dinners, birthdays,etc. Mom has never given us the recipe, so my sister and I developed our own. I love this one, and I think it will become my favorite --- any day of the week! "-)
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