Heart Healthy: Ranch-Style Mole

Details

• Author: CuisineSavvy
• Cuisine: Mexican
• Course: Main course
• Servings: 6
• Prep Time: 30 minutes
• Cook Time: 50 minutes
• Diet: Vegan
• Categories:#heart-healthy#low-sodium#low-fat#high-fibre#Mexican mole#Doña Ángela#ranch-style#dried chillies#tomatillo#mushrooms#black beans#oil-free#no refined sugar#traditional method

Nutritional Values

CHD A−: Very low sodium (no added salt except an optional pinch), very low saturated fat (minimal oil, no animal products), high fibre from beans, mushrooms, chillies, and wholefood ingredients, no refined sugar (dates used instead), rich in antioxidants from dried chillies and cacao, heart-protective plant-based protein.

Not available.

Heart Healthy: Ranch-Style Mole

A plant-based adaptation of Doña Ángela's Mole de Rancho from De Mi Rancho A Tu Cocina. This traditional Mexican ranch-style mole brings together three varieties of dried chillies — negro, mulato, and pasilla — with tomatillos, toasted sesame seeds, warm spices, and a corn tortilla thickener to create a dark, complex, glossy sauce. King oyster mushroom strips and black beans replace the chicken, simmered directly in the mole for a hearty, satisfying main course. Heart-healthy preparation uses dry-toasting and minimal oil, with dates replacing refined sugar and unsweetened cacao adding depth. Serve with warm corn tortillas.

Ingredients
[ ] 800 g king oyster mushrooms, torn into bite-sized strips
[ ] 400 g tinned black beans, drained and rinsed
[ ] 6 dried chile negro (dried poblano), stemmed and seeded
[ ] 6 dried chile mulato, stemmed and seeded
[ ] 6 dried chile pasilla, stemmed and seeded
[ ] 1 large ripe tomato (about 200 g)
[ ] 2 tomatillos (about 150 g), husked
[ ] 1 serrano pepper
[ ] 1 onion (about 150 g), thickly sliced
[ ] 6 garlic cloves, peeled
[ ] 1 corn tortilla (about 30 g)
[ ] 2 tablespoons white sesame seeds
[ ] 1 small piece fresh ginger (about 5 g)
[ ] 4 allspice berries
[ ] 4 whole cloves
[ ] 1/2 teaspoon black peppercorns
[ ] 20 g unsweetened cacao or 70%+ dark chocolate, chopped
[ ] 2 Medjool dates, stoned
[ ] 1 litre unsalted vegetable stock
[ ] 1 teaspoon olive oil (only if needed to prevent sticking)
[ ] Pinch of salt (optional)

Instructions
[ ] 1. In a large saucepan, bring 500 ml of the unsalted vegetable stock to a simmer with half the onion slices and 2 garlic cloves. Add the torn king oyster mushroom strips and poach gently for 8–10 minutes until tender.
[ ] 2. Remove the mushrooms with a slotted spoon and set aside. Strain and reserve the poaching liquid.
[ ] 3. Heat a dry, heavy-based frying pan or comal over a medium heat. Working in batches, dry-toast the chile negro, mulato, and pasilla for a few seconds on each side until fragrant and slightly puffed but not scorched. Transfer immediately to a heatproof bowl.
[ ] 4. Pour 500 ml hot unsalted vegetable stock over the toasted chillies (use the reserved poaching liquid plus fresh stock to make up 500 ml). Press the chillies down to submerge and soak for 15 minutes until softened.
[ ] 5. Meanwhile, in the same dry pan over a medium-high heat, dry-fry the tomato, tomatillos, serrano pepper, remaining onion slices, and remaining 4 garlic cloves, turning occasionally, until charred and softened, about 8–10 minutes. Use the 1 teaspoon olive oil only if the vegetables begin to stick. Transfer the charred vegetables directly into the bowl with the soaking chillies and stock.
[ ] 6. Tear the corn tortilla into pieces and toast in the same dry pan until lightly charred and crisp, about 1–2 minutes per side. Add the toasted tortilla pieces to the chilli mixture.
[ ] 7. In the same dry pan over a low heat, toast the sesame seeds, stirring constantly, until golden and fragrant, about 2–3 minutes. Transfer to a spice grinder or pestle and mortar.
[ ] 8. In the same dry pan, toast the allspice berries, cloves, black peppercorns, and ginger piece for 1 minute until aromatic. Add to the sesame seeds and grind everything to a fine powder. Stir the ground spice mixture into the chilli and vegetable mixture.
[ ] 9. Working in batches if necessary, transfer the entire chilli, vegetable, tortilla, and spice mixture — including all the soaking liquid — to a high-speed blender. Add the stoned Medjool dates and blend on high until completely smooth, 2–3 minutes. Add a splash more stock if needed to help blending, keeping the purée thick.
[ ] 10. Pour the blended mole purée into a large, deep saucepan (do not heat oil first). Bring to a gentle simmer over a medium heat, stirring frequently to prevent sticking. Simmer uncovered for 15–20 minutes, stirring often, until the sauce is thick, glossy, and dark and the raw chilli flavour has mellowed.
[ ] 11. Stir in the chopped unsweetened cacao or dark chocolate until fully melted and incorporated.
[ ] 12. Add the poached mushroom strips, drained black beans, and any remaining vegetable stock to reach your desired consistency — the sauce should coat the back of a spoon but remain pourable. Simmer gently for a further 5–7 minutes to allow the flavours to meld.
[ ] 13. Taste and add a small pinch of salt if desired. Serve the mole hot in shallow bowls with the mushroom and bean pieces, accompanied by warm corn tortillas.

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