Forgive my need to drop this bomb. Only one day after the biggest baking holiday of the season and I offer nothing to resemble the brightly sprinkled recipes you and I have been drooling over for the past two months. Nothing to necessitate lightly oiling, parchment lining, overnight refrigerating, nothing to even attempt to wean you out of baking at 350 for 12 to 15 minutes. Nothing that makes use of a single leftover that is taking up precious real estate in your refrigerator, freezer and counter top. Sorry. You’ll forgive me.
Here is me showing up to school on a snow day wearing shorts. Here is me tucking and rolling out of pie and truffle-ville, away from leftover land with a taco so great it may require its own protective force field. I may be wearing shorts during a snow storm with this recipe but you’ll thank me approximately .3 seconds after you sink your teeth in. Ay, the bomb has been dropped and the bomb’s name is Mole.
Mole (pronounced mole-lay) is a Mexican sauce made with chilies, tomatoes (or tomatillos), seeds and nuts, dried fruit and chocolate. It is rich, dark and thick and is normally served over poultry or meat with beans and rice. Mole may as well be a food group. It may as well be a vacation home, a celebrity, your grade school crush. Lust, lust, lust…mole is a sauce to lust over. Most mole sauces are very, very dark but for some reason, mine did not turn out very dark. I did not follow a specific recipe, but took elements from multiple recipes and what I ended up with was pure bliss. And. A. Lot. Of. It. So fret not if this mole could use a little bronzing in direct sunlight – it tastes the way a great mole should and it’s a mole made simple.
Sauté, roast, blend, cook, grind, cook, strain, cook, strain is typically the order of operations for mole. Follow these steps and you won’t be disappointed. I, however, suffer from extreme lack of patience, so I cut out a couple of the steps by modifying ingredients (no spice or nut grinding and no straining). Despite my cutting corners, sweet pea and I were thrilled with the sauce.
If, like me, you’re ready to mosey away from the holidays, embrace the Mole Bomb!