Mole Rosa en Otoño

Recipe courtesy of Josue Angel Cervantes

Mole Sauce:

1 cinnamon stick

3 cloves

3 whole black peppercorns

1/4 tsp cumin seeds

2 hoja santas

2 Tbsp almonds

2 Tbsp pumpkin seeds

2 Tbsp pecans

2 Tbsp walnuts

2 Tbsp white or pink pine nuts

2 Tbsp white sesame seeds

2 Tbsp raw peanuts

2 dried chile chipotle, deseeded

1 dried chile ancho, deseeded

1 dried chile pasilla, deseeded

8 dried apricots

8 dried prunes

8 dried dates

2 Tbsp raisins

2 beetroots, small diced

1/2 spanish onion, small diced

3 cloves of garlic, minced

1 apple, small diced

1/2 a sweet plantain, small diced

1-2 qts. vegetable stock

150 g white chocolate

As needed, avocado oil

3 oz tequila

To taste, salt

Pasta:

1 box Barilla Protein +™ Spaghetti

2-3 qts. water for pasta

To taste, salt

1-2 Tbsp avocado oil

Garnishes:

1 c sliced beetroots (turned into beet root chips)

1/2 c roasted chick peas

1/4 c roasted beets (brunoise)

1/4 c queso fresco

1/4 c beet root micro greens

1/8 c sliced apricots

1/8 c toasted pumpkin seeds

Instructions

1. Start by adding your water for the pasta to a medium-stock pot. Generously add some salt and bring to a boil.

2. Into two other stock pots, bring your vegetable stock to a boil; cook your de-seeded chile peppers with a bit of water until soft, then remove from the heat and add to a large bowl.

3. For garnishes, start by roasting your chickpeas, sliced beetroots, and brunoised beetroots. Add a little avocado oil, and season with salt and smoked paprika. Once roasted, allow to cool and set to the side.

4. Start by toasting your spices- cinnamon stick, peppercorns, cumin seeds, cloves, and hoja santa in a skillet. Toast for 1-2 minutes. Remove from the heat and add them to the large bowl where the chile pepper was added.

5. To the same skillet, start by toasting all of your nuts stage by stage until you smell the nutty aroma and they begin to change in color. Remove from the heat and add them to the same large bowl.

6. To the same skillet, add some avocado oil and allow to heat up. Next, add your dried fruits and cook for 30 seconds. Remove from the heat and add them to the same bowl.

7. To the same skillet, add more avocado oil if needed. Then add your beetroots, onions, garlic, apples, and sweet plantain. Allow to sweat, and once translucent, add your tequila and flambe, allowing the alcohol to cook out and release the flavors from the ingredients. Remove from the heat and add to the same bowl.

8. In batches, start by blending your cooked ingredients from the bowl with the vegetable stock brought to a boil. Blend and strain to another bowl. If you have any leftover chunks from the blends, add them back to the blender and repeat by adding more vegetable stock. Once all ingredients have been blended off, discard any excess chunks left over from the blending stages.

9. In a stock pot, add some avocado oil and allow it to heat up. Add the sauce made and let your sauce cook and reduce. While your sauce is cooking, stir in your white chocolate. Once the chocolate has been added, add your pasta to the boiling water and cook until al dente.

10. Now that your sauce has cooked and reduced in size, turn off the heat and set it to the side until ready to eat.

11. Now that your pasta has been cooked, strain and add to a bowl. Drizzle a little olive oil and coat the pasta.

12. To plate, add your pasta to a bowl. Spoon over some of your Mole Rosa sauce over the noodles. The amount of sauce added will depend on your liking. Garnish with your roasted chickpeas, roasted beetroot chips/brunoise, queso fresco, sliced apricots, and your beetroot micro greens, and enjoy.

Chef Notes:

The mole should be made with love when making it. Mole is a traditional dish made by more than one person. One is in charge of roasting the nuts, the other is in charge of roasting the dried fruits, the other is in charge of flambeing the ingredients with the alcohol, and the other is in charge of blending all the ingredients. Mole is a symphony work, having every person add their little twists and notes, creating an orchestra. When making this dish, make it with your family; involve everyone throughout this dish. Incorporate the laughter, the giggles, the mistakes, and the love; this is the meaning of Mole, the addition of ingredients combining to create one whole unity.