This one has taken me 2 years to get to work. For this dish you must practice. It’s not for everyone. If you have never had Molé you may be off put by the strong chocolate flavor over vegetables. Molé is a sauce used on meats in Mexico. I am not an eater of chocolate. When I make a sweet such as bliss balls I use Carob powder which is from a completely different plant than Cacao. But Carob does not work for me in this dish.
Ingredients:
• Red Pepper (1 large)
• Jalapeño (1 medium or any hot pepper)
• Dates ( 3 menjool soaked 2 hours)
• Chipotle pepper (dried, 1 medium, soaked 2 hours, can use 2 tbs Chipotle powder)
• Pumpkin seeds (1 tbs)
• Flax seeds or Flax meal (1 tbs)
• Cacao Power (2 heaping tbs)
• Epazote (2 tbs, find at Mexican grocery stores, can omit)
• Oregano (dried or fresh 1 tbs)
• Cumin (dried 1 tbs)
• Cilantro (1/4 cup fresh)
• Agave nectar (2 tbs)
• Water (date and chipotle soak water, enough to reach desired consistency)
• Salt/pepper to taste
Before soaking the dates and chipotle pepper, cut them into smaller pieces and they do not have to soak as long. Put all ingredients in a food processor and mix for at least 2 minutes. I like this very thick as you can see in the photo. The key is lots of red pepper, good dates, fresh cilantro and epazote powder. If you cannot find epazote powder then double the cumin.
The second photo shows the mole over raw corn, squash and red peppers. Add also tomatoes and any other vegetables you have. This dish makes a nice addition to a salad or parsley Mexican rice. It is definitely not for everyone as it has a very desserty taste because of the large amount of cacao powder so experiment before you make it the centerpiece of a meal. This dish may not be raw as the dates and Chipotle pepper may not be sun dried. Salud!
Sorry but the blog has gotten weird and I cannot post pictures????
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