Pumpkin mole sauce

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Pumpkin season means pumpkin… good in everything, soups, drinks, desserts and yes… the sauce goes well with Mexican sauces like mole. And it makes sense – the mole sauce is already sweet and savory, making pumpkin, a vegetable native to Mexico – the perfect addition to the mix. Try with chicken, steak and real Mexican dishes. It’s a seasonal alternative to the common echidna.

We add more of these spices than mild ancho peppers. With some crushed red pepper If you want to soften the flavor, remove the flakes. It will be a bit hot.

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Pumpkin mole sauce

Pumpkin mole sauce

Ground pumpkin is suitable for rich moles.

10 minutes prep time

Cooking time 1 hour 40 minutes

Total time 1 hour 50 minutes

Serve 8 servings

Calories 161 kcal

  • 1 can pumpkin puree, 15 ounces
  • 3 cups chicken broth
  • 3 hot peppers, seeds removed
  • 1 yellow onion
  • 6 cloves of garlic
  • 1/4 cup sliced ​​almonds
  • 8 spices
  • 5 cloves
  • 1 cinnamon stick
  • 2 ounces Mexican chocolate
  • 2 tablespoons dark brown sugar
  • 2 tablespoons vegetable oil
  • 1 1/2 teaspoons sea salt
  • 1 teaspoon ground red pepper, optional – only if you want extra heat

prepare vegetables

  • Place the onions and garlic Place the radishes (unpeeled) on a foil-lined baking sheet and roast over high heat for 6 to 8 minutes (less or more if needed) – stirring occasionally until the coals are evenly cooked and tender.

  • Remove onion and garlic from grill and let stand for 2 to 3 minutes. Peel garlic.

Add water to the anchor peppers.

  • Place the pan over medium heat. (no oil) and boil a pot of water.

  • Cut anchors into strips. Then add the anchor strips to the pan. Dry roast ancho peppers for 4 to 5 minutes – until edges are slightly darkened.

  • Put chili in boiling water. Then remove the pot from the stove. Let the ancho peppers settle in the hot water for about 10 minutes.

  • When done, keep 1 cup of water next to it.

make the sauce

  • Dry roast the cloves and all the spices until fragrant (about 1 minute), then set aside.

  • Dried cinnamon sticks and sliced ​​almonds. Dry roast the almonds until lightly browned (about 3 minutes), set aside with the other spices.

  • Place the anchor peppers, onions, garlic, reserved chutney (1 cup), toasted almonds, pepper, cloves, and cinnamon in a blender.

  • Place the pan over medium heat. Heat oil Then add anchor pepper seasoning mixed with brown sugar and salt. Cook, stirring frequently, for 5 minutes.

  • Add pumpkin and chicken broth. Stir until the pumpkin puree is combined with the sauce.

  • Add Mexican chocolate and stir until chocolate is completely melted.

  • Reduce heat and cover pot. Let the sauce simmer, stirring occasionally, for 45 minutes to an hour. Add brown sugar and salt to taste.

  • Remove the sauce from the heat and set aside for 5 minutes. Service.

Calories: 161kcal Carbohydrates: 20g Protein: 3g Fat: 9g Saturated Fat: 4g Sodium: 778mg Potassium: 401mg Fiber: 5g Sugar: 12gVitamin A: 3570 IUVitamin C: 12mg Calcium: 39mg Iron: 1.5mg

Categories: Food & Drinks


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