Last year, I attended a work training where I met a good-looking man who told me about a cookbook comprised of only dishes that were made of chocolate. Sounds like the stuff of every little girl’s dreams, right? Okay, maybe just mine. The thought of making chocolate part of my main meal and having it be acceptable has stayed with me since. This month, I decided to make the dream a reality with the Mexican dish Mole.
Mole is intimidating. It calls for several ingredients, not all of which you are likely to have or likely to find easily. I must confess, I cheated a bit. My biggest concern was the ancho chiles. A lot of recipes called for other kinds as well, but I couldn’t even bring myself to consider them. I knew I would have to make another trip on the weekend to a different grocery store. It was something I was mentally prepared to do until I saw it. Right there on an end cap in Kroger. Ancho chili powder. I was saved! No other grocery store, no drying of the chili or picking out seeds. Just a touch of guilt. I could live with that. I should also mention that I chose a recipe that already made the recipe simpler. But, I digress.
A touch of mom brain also plagued me on this shopping trip, and I forgot a couple of ingredients. Sigh. I made do without them, and I must say it turned out pretty good. Actually really good. I learned not to judge Mole on the first bite. With all the flavors, the taste can only be described as complex. Give it two or three bites before you really decide.
Skip to the Blackberry Margaritas
Ingredients for the Mole:
6 tbsp Ancho Chile Pepper
1/3 cup sliced almonds
1 small onion, chopped
2 tomatoes, peeled and chopped
1/4 cup raisins
1 tbsp sesame seeds
1 clove garlic, minced
1/4 tsp cinnamon
1/4 tsp ground clove
1/4 tsp oregano
1/4 tsp cumin
1/4 tsp ground coriander
1 oz Baker’s unsweetened baking chocolate , melted
1 cup water
2 tbsp vegetable oil
3/4 tsp salt
1/4 tsp ground anise
Ingredients for the Enchiladas:
- My suggestion is to make the Mole first. It’s the most time consuming of the two. Begin by peeling the tomatoes and chopping both those and the onions.
- Saute onions in vegetable oil until soft. Add the garlic when onions are almost ready. When the onions are nice and soft, add the spices (not the sesame seeds). Be sure to stir the mixture consistently to avoid burning it.
- Put tomatoes, onions, sesame seeds, raisins, almonds, and chocolate in blender. Blend.
- Add spice mixture to the blender. Blend thoroughly.
- Done! See, gathering the ingredients really is the hardest part. Now, on to the enchiladas.
- Combine all ingredients in a bowl (minus the cheese and tortilla) and thoroughly mix together. Not knowing how mole would heat in the oven, I mixed mine in a pan and heated the ingredients to be sure the insides on the enchiladas would be hot.
- Spoon mixture and queso fresco into tortillas to create the enchilada. Place them in a long baking dish. I used small tortillas and a 9×9 baking dish.
- Top with mole sauce and bake at 400 degrees for 10 to 15 minutes. Be sure to keep a close eye on the mole. It will burn, which makes it even worse looking than it already does. Trust me, it tastes great!
1 cup of sugar
8 oz Triple Sec
8 oz silver Tequila
7 cups of water
- Muddle blackberries in the bottom of a pitcher. Add sugar and 1 cup of water. Mix thoroughly.
- Add the juice from the limes. I have a handheld citrus juicer, which is fantastic. It gets all the juice with half the effort!
- Add the triple sec and tequila.
- Start with half of the remaining amount of water. Add 1 cup at a time until you reach the taste you are looking for.