NZ Woman's Weekly

Recipe – Mexican mole and guacamole

Recipe – Mexican mole and guacamole
  • Servings

    6
  • Meal Origin

    Mexican

Source authentic ingredients. Some of the larger supermarket chains have great options,

Mole

  • 1 tbsp olive oil
  • 1 onion, finely sliced
  • 2 garlic cloves, crushed
  • 1 x 400g can chopped tomatoes
  • 2 tbsp dark cocoa powder
  • 1 tbsp brown sugar
  • 1 tsp cumin seeds
  • ¼ tsp each ground nutmeg, cinnamon and cloves
  • 1 cup vegetable stock
  • 1 cup water
  • ¼ cup Mexican picante sauce

1 Heat the oil in medium-sized saucepan over a low heat. Add the onion and garlic. Cook for 5 minutes until soft.

2 Add all the remaining ingredients and simmer for 20-25 minutes until thick.

Guacamole

  • 2 avocados, halved, stoned and peeled
  • Juice of 1 lemon
  • 2 tomatoes, skinned, halved, seeds removed and roughly chopped
  • ½ red onion, finely chopped
  • Pinch salt and white pepper
  • 2 tbsp coriander, chopped

1 Roughly chop the avocado and then add the lemon juice.

2 Add the rest of the ingredients. Cover with plastic wrap until required.

To serve

1 Take six wholemeal tortilla and toast in dry fry pan until crispy. Allow to cool and break the tortilla into pieces. Serve with lime and coriander.

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