50g almonds with skin
50g pecan nuts
50-100g pine nuts (to taste)
25g sesame seeds
3 chipotle chiles, marinated or dried
1 cinnamon stick (or 1 teaspoon of cinnamon powder)
2 dried bay leaves
¼ tsp. cumin powder
4 - 5 cloves (or ½ tsp. clove powder)
2 cloves garlic, peeled
½ red onion, thinly sliced
180g fresh beet, peeled and in small pieces
30g vegetable shortening or oil
50g rose petals (approx. the petals of 4 roses) and reserve a little more for garnish.
Important note: If you cannot find edible rose petals, you can substitute them with 1 tsp rose water.
800-1000ml vegetable stock (homemade or instant)
40g of honey (optional)
1 pinch of ground black pepper
75g white chocolate
30ml mezcal (if you don't have mezcal on hand, you can also use tequila, however, it will take away the smoky note of the dish.
To serve:
Toasted pine nuts and rose petals for garnish.
1. Toast the nuts, almonds, pine nuts and sesame seeds one at a time in a clay or cast iron skillet. Remove from the pan and set aside.
2. in the same pan, lightly toast the spices and herbs (cloves, cumin, cinnamon, bay leaf) one at a time. As before, remove from the heat when lightly toasted and set aside.
3. in the same pan, fry the onions in a little vegetable fat or oil. Add the garlic, chili peppers* and beets. Cook over medium heat, stirring constantly, until the beets are soft, about 10 minutes.
* Note: If using dried chipotles, remove the stems and seeds and soak in hot water for 5 minutes before using.
5. Blend all of the above ingredients with 500 ml vegetable stock and the rose petals (or 1 teaspoon rose water) until smooth. Add a little more stock if necessary, the mixture should be thick. Season to taste with salt and pepper. Set aside.
6. finally, add enough oil or vegetable fat to the pan in which the ingredients were fried and fry the previous mixture. Add the chocolate, honey and mezcal, stir well and cook until a dark coating forms on the mixture. Done!
7) In the non-vegetarian version, the Mole Rosa is served on cooked chicken breast. In this case, it is recommended to serve the mole on grilled panela cheese, tofu or a vegetarian alternative to taste.
