Mole with Bibamba Dark Chocolate Bark ~ with Coconut Crisps
Recipe by Katrina Brink
Yields: 3 to 3 ½ cups sauce
1 Tablespoon raw or toasted sesame seeds (or substitute 1 Tablespoon tahini or nut butter of your choice)
1 Tablespoon coconut oil
1 medium yellow or white onion (about 1 cup sliced)
1-2 teaspoons grated garlic
1 teaspoon chili powder
1 teaspoon cumin powder
1 cinnamon stick or 1 teaspoon ground cinnamon
1-2 dried red chilis (optional)
1 (15 ounce) can crushed or diced tomatoes
½ teaspoon salt (Adjust to taste)
Freshly ground black pepper to taste (about ¼ teaspoon)
¾ cup water or broth of your choice
2 tablespoons raw or toasted pepitas/pumpkin seeds (optional)
A few sprigs fresh cilantro/coriander (roughly chopped)
*1 tablespoon cocoa powder for extra depth of flavor
For Serving: Serve mole sauce on your choice of the following as tacos, enchiladas, chili rellenos, etc.
Roasted poblano peppers
If you need to toast your sesame seeds or pepitas, heat a medium skillet over medium heat. Leave the skillet dry and add the pepitas. Toast for 4 minutes, stirring occasionally, until fragrant and lightly browned. Remove from the heat and repeat the same process with the sesame seeds. Grind the sesame seeds in an electric grinder or mortar and pestle. Set them aside after toasting.
Leave the medium skillet over medium heat and add 1 tablespoon of coconut oil. When melted add the sliced onion and sauté for about 4-6 minutes, or until translucent.
Add grated garlic and sauté for about 30 seconds. Add chili powder, ground cumin, ground cinnamon or cinnamon stick and optional dried chilis and optional cocoa powder. Stir well to combine. Allow spices to bloom in heat for about 1 minute. Add oil to the pan if it’s too dry and spices are sticking.
Roughly chop the Bibamba chocolate. Add can of crushed tomatoes or diced tomatoes, followed by Bibamba chocolate pieces, and ground sesame seeds. Stir well to combine and melt the chocolate.
Cover and simmer on low for 10 minutes. Pour ingredients (minus the cinnamon stick) into a food processor or stand up blender and blend until smooth. Strain if desired (that’s an optional step if you want an extremely smooth mole).
Add the broth and return to a low simmer for 5-10 more minutes uncovered. At this point you may add sautéed mushrooms, slow cooked pulled pork or chicken, or simply pour this as a sauce over the roasted mushrooms or poblano peppers, tempeh, or meat of your choice.
Garnish with roasted pepitas and roughly chopped cilantro as desired. Enjoy served over rice, tacos, enchiladas, or chili rellenos.
Extra mole can be frozen in small amounts to be used in the future. Store in plastic bags that can lay flat as they freeze, so they lay flat in your freezer, and thaw in the amount you’ll need to make one dish.
Alternatively you can freeze the sauce in ice cube trays. Then pop out the frozen ice cubes and store in a sealed container in the freezer and take out a few cubes whenever you need to. Always label and date anything that goes into the freezer.
You’ll always have amazing ingredients to make a quick, delicious, and healthy meal!
About Chef Katrina
Katrina is a spice-loving, garden-obsessed chef and explorer of cultures with over sixteen years in the sustainable food movement. Katrina's mission is to make cooking fun and approachable for people of all ages and cooking abilities. Empowered Kitchen has a passion for food waste reduction and spreading the word about how it addresses issues ranging from climate change, to hunger and our food budget. Learn more and sign up for a virtual class here.
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