Mole translated from Nahuatl (the language of the Aztecs) means sauce and many regions in Mexico have their own take on this rich stewed dish. The mole queretareno originates from the region of Queretaro in Mexico. It can be a little time consuming to get all the ingredients for this dish so we've put together a Mole blend to help you out. This version is healthy and meat free, using jackfruit and beans in the place of meat.
- 2 tbsp mole blend (includes ancho chilli, guajillo chilli, cumin, cloves, coriander, black pepper, allspice)
- 1 tortilla (slice of bread if you don't have)
- 1 cup (200 ml) veggie stock
- 2 tomatoes (roughly chopped)
- 1 onion (roughly chopped)
- 1 clove garlic (roughly chopped)
- 1 handful (15 gr) coriander leaf (roughly chopped)
- 1 can / carton black beans
- 1 can jackfruit
- 6 new potatoes (chopped in half)
- 1 small cup (150 gr) rice.
- Begin by chopping the potatoes in half and boiling in water for 15 minutes until soft. During boiling, place 2 tbsp mole blend, 1 tortilla (slice of bread if you don't have), 1 cup (200 ml )veggie stock, 2 tomatoes (roughly chopped), 1 onion (roughly chopped), 1 clove garlic (roughly chopped) into a food blender. Blend ingredients until they form a smooth sauce.
- Pour the sauce, beans, jackfruit & new potatoes into a pan and stir well together cooking for a further 10 minutes on a medium low heat.
- While the mole is cooking, cook rice on medium high heat for 10-11 minutes with a good pinch of salt.
- Drain rice and serve mole on top with a coriander garnish.