HOLY MOLE CHICK'N TAMALE

 

Let's continue celebrating our Hispanic heritage and this time let's do it a lo GRANDE, with a dish full of spices, grains, smells, flavor and above all mucho amor for México.

Known as the Mexican energy bars, TAMALES are a festive traditional dish, and I’ve teamed up with @AlphaFood to keep the fiesta going. We are bringing to you the guilt free authentic taste of Mexico:  Chick’n Veggie Tamale con Mole Sauce, absolutely flavorlicious you will love the spiciness and sweetness on it.

Alpha's Tamale is a delicious soft corn masa that packs meatless grilled chik'n, dairy-free mozzarella, red peppers and onions and a “little something extra” holy MOLE.

Mole is a sauce of Aztec origin made with a combination of ingredients, Think of: chocolate, fruits and spices. The ingredients are ground together to create a sauce that in the end it doesn't taste like chocolate, or chile, or garlic, or cinnamon ... It tastes like MOLE.

Run to your nearest @Sprouts, buy enough #AlphaTamales and remember, Comiendo se alegran cielito lindo los corazones!

 

 Ready? LET’S MAKE THE CHILE PASTE (MIXTURE)

INGREDIENTS

  • ½ cup coconut, or avocado oil
  • 10 ancho chiles
  • 10 guajillo chiles
  • 10 mulato chiles
  • 20 pasilla negro chiles
  • 14 cups hot water
  • 1/4 cup tequila anejo or silver tequila

LET’S MAKE THE HOLY MOLE SAUCE!

 

INGREDIENTS

  • 3/4 cup can (7 oz) diced tomatoes in juice, drained or 3 small plum tomatoes.
  • 1 cup oil, divided
  • ½ yellow or white onion
  • 4 cloves garlic, peeled
  • ¼ teaspoon coriander seeds
  • ¼ teaspoon anise seeds
  • ¾ teaspoon black peppercorns
  • 1/4 cup sesame seeds, toasted
  • 2 tablespoons sunflower seeds, toasted
  • 2 whole cloves
  • 2 whole allspice
  • ¼ cumin
  • 1 stick cinnamon
  • 1 corn tortilla (let air dry while assembling ingredients)
  • ¼ bolillo roll, sliced crosswise (4 slices)
  • ¼ cup roasted, unsalted peanuts
  • ⅓ cup plus 1 tablespoon blanched almonds
  • 4 dates, seeded
  • 1/4 cup golden raisins (you can use regular raisins)
  • Leaves from 3 sprig thyme
  • 3 sprig Italian parsley
  • ½ cup cacao nibs
  • 12 oz Mexican chocolate (tablet), shredded 
  • Chile mixture
  • 2 ½  tsp salt and 4 tbsp brown sugar, maple syrup or agave (to taste)
  • Grab any of our favorite Plant-Based Tamales from Alpha Foods: Beefy Roja, Southwest, Chik’n Verde or Chik’n Veggie

  1. In a pot bring 14 cups of water to simmer.  Rinse the chiles and pat dry. Remove the stems and seeds from the chiles. Reserve ¼ cup of the seeds for the mole sauce (in case you’d like to make it spicier)
  2. Transfer the chiles to a heat resistant large size bowl and cover with the hot water. Add tequila and let stand overnight or for 45 minutes (covered and stirring occasionally to ensure even soaking) Wake-up drain and pat dry the chiles (don’t discard the soaking water). Heat oil in a large skillet over medium heat. Add chiles and toast/fry (in batches/a few at a time) Make sure to flip and press down on both sides until they become glossy and start to crackle. (about 3-4minutes).
  3. In a high speed blender (working in batches) place the chiles, a bit of the soaking liquid and blend smoothly until you reach a creamy mixture. Set aside in a heat resistant large bowl. Makes about (8-10 cups).
  4. Heat an ungreased skillet over medium-high heat. Roast the tomatoes (if not using can) for about 5-7 minutes. Remove from the pan, place in a large bowl, cool slightly, then peel the tomato skin. Set aside and transfer to the bowl with the chile mixture.
  5. In the same skillet, over medium heat, heat the oil. Add the onion, and garlic cloves until soft, gold and translucent(about 4-5 minutes) add coriander, anise, peppercorns, sesame seeds, sunflower seeds, cloves, allspice, cumin, cinnamon stick and roast until fragrant (about 2 minutes). Transfer to the bowl with the chile mixture.
  6. In the same skillet, over medium-high heat, heat the oil. Add the tortilla and fry until crispy. Remove to a paper towel and transfer to the bowl with the chile mixture.
  7. In the same skillet, over medium heat, heat the oil. Add the bolillo bread and cook until golden, add the peanuts, almonds, dates, raisins, thyme, parsley, cacao nibs and Mexican chocolate and cook for about 2 minutes. Transfer to the bowl with the chile mixture.
  8. In a high speed blender, add the chiles mixture along with everything else you have previously set aside in the mixture bowl. Blend to a smooth puree (add more soaking liquid water if needed. Press puree through a medium-mesh strainer into a dutch oven.
  9. Bring to simmer, and cook puree for about 15- 20 minutes (stirring often) over low-medium heat (partially covered) until the sauce thickens to the desired consistency. (you can add liquid soaking water if it’s too thick) Taste and season with salt and sugar. Taste again and add salt if you prefer it saltier or more chocolate if you LOVE CHOCOLATE like us. Remember you have some reserved seeds in case you want it SO SPICY! (We know you do!) Your welcome.

TATI TIP

  • You can serve this sauce with your favorite @alphaFoods ALL DAY Burritos, Tamales, Pizza, ALPHA Burger, Chik’n Nuggets, Handheld Pot Pies, chicken, or all over your most AY AY AY DELICIOUS Mexican Salad Bowl!
  • You can freeze leftover MOLE (in an airtight container) and have it all year round. That Easy!
  • Makes 10 cups of Holy Mole happiness. 
  • IT’S TIME TO SERVE: Place a serving of CHIK’N VERDE TAMALE on each plate and cover generously with mole sauce. Sprinkle with sesame seeds and fresh chopped parsley (or mint). Drizzle with Sour Crema Mexicana (Mexican Cream) and BE ALPHA HAPPY!

If you make this recipe tag @chefTatipolo on instagram so we can see all the Yummylicious-ness!

Upload your photo and tag us, I am already your #1 fan and I would love to share your creation with the rest of us celebrating The Hispanic Heritage Month. 

What other recipes would you like to see?

Did you like it? show us some LOVE and share it and if you know of someone who might enjoy this recipe, Share it, They´ll thank you for it! XOXO.

 

 

 

Leave a comment

Name .
.
Message .

Please note, comments must be approved before they are published