In Mexico ‘mole’ (pronounced mo-lay) is the name for a sauce made predominantly of nuts, spices and chillies and a range of other complex and delicious ingredients from fruit and vegetables, to seeds and even chocolate! This version is known as mole rosa and comes from a town called Taxco in the state of Guerrero, south-central Mexico. The mole is traditionally cooked with pink coloured pine nuts which give the sauce its rose coloured hue, sometimes with beetroot added to accentuate the colour further. Dessert is ensalada de frutas - a Mexican take on a fruit salad, layered up with whipped cream, caramelised nuts, toasted seeds and topped with a flor de Jamaica (hibiscus) syrup.
1 hour 5 minutes
Mole Rosa Spices: aniseed, allspice, cinnamon, cloves, black pepper, hibiscus
Whole Spices: chipotle chilli, bay, cinnamon
Rose Petals: rose
Pico De Gallo Blend: coriander leaf, green bell pepper, green chilli
Seed Blend: pumpkin seeds, sunflower seeds, white SESAME, black SESAME
Allergens are listed in CAPITALS May contain celery and mustard
4 chicken breasts
1 large onion
2 cloves of garlic
2 small beetroot
25g bunch of coriander
400g tropical fruit (eg papaya, watermelon, mango etc)
150ml double or whipping cream or coconut yogurt for a dairy free version
75g pine nuts or flaked almonds
Rice to serve
Sliced avocado to serve (optional)
Mashed black beans to serve (optional)
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