Molé is one of Mexico’s premier dishes. Best cooked low and slow, but this recipe will give you all the joy of a molé in a fraction of the cooking time making it perfect for a weekday evening meal.
Total prep and cooking time – 1hr
Serves – 4
Serving recommendation: Best served with tortillas, a fresh salsa and rice.
To get started, ensure you have the kettle boiled for the stock, a large pan for the molé and a small frying pan for toasting the spices. Happy cooking!
|2 Tsp||Cayenne Pepper|
Boil the kettle and put a pan on the heat. Place the dried chillies in a small bowl and cover with boiling water for 15 minutes to rehydrate them. Dice the onion and add it to a large pan on a low heat with a little vegetable oil for 5 minutes before adding chopped garlic. After 1 minute add the mince to the pan to brown off for around 10 minutes.
Add the cayenne pepper, paprika and cumin to a separate hot, dry frying pan and toast for 30 seconds, then add to the mince. Now add the rehydrated chillies to the pan for a few minutes until blacked. Remove from the heat, finely chop and add to the mince. Give the pot a good stir.
Add the chopped tomatoes, kidney beans and vegetable stock and turn down to a gentle simmer. It is important to cook the molé low and slow to ensure that all the flavours come together. Cover and simmer for 45 minutes. Should it begin to reduce to a thick sauce, add a little boiling water as required if it begins to dry out.
Salsa – Roughly chop the tomatoes and add to a large bowl. Take the flesh from the avocado and chop into small cubes and add to the bowl. Lastly roughly chop half of the coriander and add to the bowl. Cover with a drizzle of olive oil and a good pinch of salt and pepper. set aside for later.
Reboil the kettle. Add a cup of rice to a saucepan with 2 cups of boiling water. Season the water with a pinch of salt and add the turmeric. Leave to simmer for 11 minutes or until the water has evaporated. Keep an eye on the rice to ensure that it does not catch the bottom of the pan. Once the water has evaporated, move it to a colander and allow it to steam whilst you plate up.
Chop up the chocolate to help it melt more quickly and add to the molé. Stir in with a good pinch of salt and pepper. The colour of your molé should now turn to a dark rich brown, and be thick and saucy.
Add your molé to a large bowl, roughly chop remaining coriander and sprinkle on top. Add your rice to a serving dish and you are ready to enjoy! Serve your molé with the with the rice and salsa and let everyone get stuck in! A molé is meant to be shared!
You can also enjoy with tortillas or other flatbreads, you can also use sour cream as a cooling agent if required!