Chili Chocolate Mole

Chilli Chocolate Mole | GourmetGuerilla.com What a devil stuff! This deliciously luscious and taste-intense mole is like the counterpart to a low-fat yogurt dip. Hot, spicy, spicy and super-creamy, it's great with tortilla chips, enchiladas sauce, fried tofu or chicken. It fits great in casseroles and pies fillings. On request, this vegan mole can be easily made with raw vegetable sticks or baked pumpkin. Is anyone still looking for a special sauce for fondue ...? Here everyone will find what they are looking for:

Chili Chocolate Mole

By the way, the jar is not sweet at all - the chocolate only provides the authentic Mexican taste kick.

Chili Chocolate Mole

Here's how it works:

spice mixture
chop 60g almonds
and crumble 30g tortilla chips (no additives or flavor enhancers). Put 1 tsp aniseed or powder in a pan with 2 tablespoons of sesame seeds and and toast for a few minutes over medium heat . Keep stirring and watch that nothing burns. Remove the pan from the heat and allow to cool.

Then with 3 - 4 tsp chilli powder , 1 1/4 tsp ground cinnamon , > Mix 1 teaspoon dried marjoram , 1/2 teaspoon ground cumin and 1/2 teaspoon salt and finely chop in a blender or lightning chopper. ( ATTENTION : If you are very sensitive to sharpness, take only half the amount of chili powder first.) The finished mole can still be sharpened if needed.)

Mole Base
Heat 3 tablespoons of peanut or frying oil in a heavy-bottomed pan. Add 4 chopped garlic cloves . When the garlic starts to sizzle, add 1 chopped onion to the pan and fry 5 minutes . Occasionally stir.

Provide 1/2 liter of warm vegetable broth . Beat 2 tablespoons of peanut butter with a few spoons of vegetable stock. Then add the smoothed peanut butter with the remaining vegetable broth, 1 can of chopped tomatoes and the spice mixture to the pan and stir until well blended. Boil once, reduce heat and simmer for 8 - 10 minutes until the sauce has reduced slightly.

Remove from heat, mix once with a blender. Chop 50g of dark chocolate (60% or 70% cocoa) and melt in the jar while stirring. Finally, season with salt and pepper and maybe some chilli powder .

Serve warm or cold. The mole thickens as it cools. For a less luscious consistency, simply stir with some vegetable stock.

Chili Chocolate Mole

I almost forgot: The recipe comes from "Veganomicon" from (Attention!) Isa Chandra Moskowitz and Terry Hope Romero.