Thursday
Feb242011

« Mole Nachos w/Ground Beef »

Mole Sauce

*If using store bought Dona Maria Mole is recommended.

3 tablespoons Ancho Chili Powder

½ teaspoon cumin

¼ cup of toasted pine nuts or dry roasted peanuts

½ red onion, cut into small chunks

3 garlic cloves, cut in half

¼ teaspoon ground chipotle

1 ½ ounces Mexican chocolate (such as Nestle Abuelita)

½ teaspoon granulated sugar

1/8 teaspoon cloves

8 oz. tomato sauce

¼ cup vegetable oil

1 cup chicken broth

Salt and pepper, to taste

Prepare blender for use.  In a dry pan, lightly toast ancho chili powder and cumin until fragrant. Transfer to the pitcher of blender.  Wipe out any remaining spices left in pan and lightly toast pine nuts until fragrant and golden.  Add to blender.

Add the remaining items to the blender: onion, garlic, ground chipotle, ¼ cup of broth (if paste is too thick, continue to add broth in increments until a smooth/loose consistency is reached).

Heat vegetable oil in a medium saucepan and add tomato sauce, processed spice mixture, sugar, cloves, salt, pepper and remaining broth.  Once mixture is heated through, add chocolate and simmer on low heat for 25 minutes.  Continue to stir to incorporate melted chocolate.  After 10 minutes, taste and adjust salt and pepper levels accordingly.  At any time if mixture becomes too thick during simmering, thin with small amounts of broth until it reaches sauce consistency.

Fresh Corn Tortillas:

*If using store bought tortillas, Tostitos is recommended.

2 cups corn oil

(1) 10 oz. pk of yellow corn tortillas (El Milagro is recommended), each tortilla cut into 4 wedges

In a heavy saucepan, heat oil to 375 degrees.

Fry wedges in small batches until crisp.  Do not overcrowd pan during frying. 

Drain on paper towels and salt to taste immediately after removing from oil.

Meat Mixture:

Saute ½-1 lb. of ground sirloin, 1 small red onion, 3 garlic cloves and 1 red bell pepper. Season with taco seasoning or your favorite Mexican spice blend.

Once mixture is browned, add (1) 8 oz. can of kernel corn (drained). 

Assembly:

Heat oven to 400 degrees.

Place corn tortillas at the bottom of a 2-3 quart ovenproof dish. Top with a light layer of mole sauce then sprinkle on beef mixture.  Add shredded cheddar cheese and/or Chihuahua cheese.  Add another layer of chips and repeat the process.

Place in oven until cheese is melted and bubbly.  Let cool for 6-8 minutes then garnish.

Garnish with fresh cilantro, scallions, sour cream, grape tomatoes or any other favorites.

 

 

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Reader Comments (3)

Carol,

Thanks so much for posting the recipe! The only ingredients I don't have is the Nestle Abuelita. Since my kids are allergy prone to nuts I will probably skip on that part.

Can't wait to try it....
February 24, 2011 | Unregistered CommenterGrace
First time making Mole sauce from scratch. Definitely a keeper! I'm an advocate in using fresh ingredients as much as possible for I believe it gets the best results. Thanks so much for sharing. Can't wait for the chicken enchiladas recipe using the mole sauce --- I doubled the mole batch, and, boy, I was NOT disappointed!

:-)
February 27, 2011 | Unregistered CommenterGrace
Grace, I am so glad you enjoyed the recipe. I love mole and hope that many more people try it because it definitely has "wow" factor.
February 28, 2011 | Registered CommenterCarol Williams-Deacon

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