Recipe - Mole sauce

[Guest guest]

I really enjoy this deep rugged sauce over a main meal. (Small family warning

-although it contains chocolate it is not really a children's sauce).

 

As I enjoy it so much I have typed it out and send it to you for comment. I

think it could establish itself as a firm favourite and I am sure it has many

local variations.

 

It is a bit time-consuming to make and I use this in my slow-cooker. It will

be the first thing I try when I can buy Gluten to make Seitan. Here everything

is for bread or gluten free!

 

I added some comments for conversions

 

Mole sauce (Pronounced MO-lay)

A traditional Mexican chili-chocolate sauce

 

1 400g tin chopped tomatoes (14 ozs)

1 medium chopped onion

2 tbspns slivered almonds

1 tspn chili powder (as a guide this is the same amount that I use for a normal

chili for four people)

2 tbspns unsweetened chocolate powder (The original recipe had 3 tbspns but I

found this was too 'earthy' for my taste)

3 tbspns raisins

1 tbspn sesame seeds

1 tspn sugar

1/4 tspn cinnamon

1/8 tspn nutmeg

1/8 tspn coriander

1/4 tspn garlic powder

2 tbspns tapioca or pearl barley (I use pearl barley because I haven't found

tapioca yet)

 

Blend together until well mixed and resembles a coarse puree.

 

Recipe originally - Mole with Chicken and Rice, (pp 241 ) Simple Slow Cooker

Recipes, Better Homes and Gardens, Meredith, Iowa, ISBN 0 696 21834 8

 

A personal adaptation reprinted without permission.

 

 

 

 

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