Even though I spent the Milllennium New Year over in Mexico, I never did get to try a dish called Mole. Ever since then I have always wanted to make it but knew it involved many many ingredients, some of which could only really be found on the internet. And as much as I seem to spend all my spare time using my laptop, I am not very good at ordering food/specialist ingredients online.
Therefore, I never would be able to open up my cupboards to find an array of dried Mexican chillies with which to make this wonderful sounding roasted butternut squasj and black bean mole. So what I did was to search for a recipe that would allow me to make a Mole easily. I know this means that I am foregoing the authenticity of this Mexican dish , but having made and tasted it, all I can say is that it’s muy muy bueno!
My version is vegetarian, not because I am, but because I had in mind this month’s “We Should Cocoa” challenge from Choclette (Chocolate Log Blog). She set the task of creating a veggie savoury dish using chocolate. And this is it!
Usually Mole is a chicken dish. Mine includes roasted butternut squash and black beans as it’s replacement and it worked very well indeed. The dish is incredibly rich, full of spices, toasted sesame seeds and good dark chocolate. The need for meat was not necessary, but seeing as the sauce is so good, I may just have to give it a go with chicken at some point.
What I did was to replace the chicken by roasting a butternut squash (cut into small chunks & coated in olive oil) for 30 mins at 200 degrees. I added this to the sauce once it had cooked for 30 minutes along with a tin of black beans which had been drained and rinsed.
The rest of the recipe I followed but did make a few alterations to it.
Along with the spices, I added 1tsp oregano, 1/4 tsp mint and 2tbp of raisins.
I also added the grated chocolate right at the end of the cooking time and just let it melt into the dish.