Not Mole
Sometimes I think my most intimate relationships are with the people I never have had lunch with, or gone over to their house, or met a family member, or even taken a walk with.
I have a wonderful hairdresser (is that too much a 1950's term?) who I've been seeing for 20 years. I just love this man. He's made me a redhead, which was strictly for fun, and now a blonde, which is far more out of necessity, since my hair has gone grey in these last years, and grey, well, it's just so GREY! He has the best advice about Netflix shows, and is a great cook I'm sure, because he's introduced me to things like epazote, which, if you've never tried it is an incredible herb...a cross between maybe watercress and cilantro. It goes into pozole, and other exotic soups. When we talk recipes I realize he's a precise cook, using a measuring spoon, and the best ingredients. He would never say 'a pinch of salt'.
I always dumb-down his recipes because in reality I'm a massive slob, and also very impatient. So the last time I saw him for a trim and color we discussed mole. I haven't had it that often, and well, something about the color is just so unappealing. He described roasting three kinds of chilies..that may have been when I stopped listening, but my interest was piqued and I was all set to create the Maud version of mole. If you take a look at a recipe for the stuff it involves about 19 ingredients, and they are bizarre. Nuts, garlic, cloves, cinnamon, chocolate, raisins..........are they kidding? But I went out and bought everything, and made it exactly as directed, and guess what. It tasted exactly like dirt, and looked like it too. So listen, if you want a classic mole and have a masochistic streak, then fine, but this recipe is really good. Put it on chicken, the classic way to use mole, or just a bowl of rice, which is the perfect dinner while watching Netflix.
Not Mole
Get ready!
Sauté in 3 tablespoons grapeseed oil:
1/3 cup pepitas
1/3 cup sliced almonds
1 tablespoon cumin
1 teaspoon ground cinnamon
1 teaspoon smoked paprika
Pinch dried oregano
Keep stirring until fragrant
Then add:
5 cloves garlic
½ brown onion, peeled and sliced
1 medium tomato, diced
¼ cup raisins
3 tablespoons chipotle salsa
3 cups chicken stock
Simmer for 10-15 minutes
Add:
½ disc of Mexican chocolate
1 torn-up corn tortilla
Stir until chocolate melts
Let this mixture cool, then puree in blender
Taste for salt!