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.

New Zealand Woman's Weekly Dec-1-2014-cover

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