NZ Woman's Weekly

Recipe – Mexican mole and guacamole

  • Servings

  • Meal Origin


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


  • 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.


  • 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.

Cover 1540

Subscribe to the magazine

Jenny-May’s magical day

In this week's issue of New Zealand Woman's Weekly magazine: Jenny-May shares her magical day!

New Zealand Woman's Weekly is the country's most-loved women's magazine, bringing a wide variety of news, stories, recipes and helpful hints to the home every week.

Subscribe now

Subscribe to our newsletters

Receive the latest celebrity news, recipes and beauty tips, delivered right to your inbox.