Recipe By Chef John McConnell
Quick Mole with Solar Grown™ Cacao Honey Spread
Yield: about 3 cups
4 Tbsp. vegetable oil (or lard)
4 garlic cloves, peeled and smashed
1 cup onion, diced
¼ cup chili powder
1 Tbsp. smoked paprika
2 chipotle peppers in adobo sauce, diced
1 tsp. ground cinnamon
1 tsp. ground cumin
½ tsp dried oregano (preferably Mexican)
1 corn tortilla, chopped finely in food processor
1 Tbsp. tomato paste
2 ½ cups chicken stock (or vegetable stock)
2 Tbsp. almond butter (or your preferred nut or seed butter)
¼ cup Clif Family Solar Grown™ Cacao Honey Spread
1 Tbsp. kosher salt
In a cold pan, add the oil and the smashed garlic. Over medium heat, toast the garlic until lightly golden brown, 1-2 minutes. Add the diced onion and sauté until tender and translucent, stirring occasionally. Add chili powder, smoked paprika, cinnamon, cumin and oregano, and stir until fragrant about 1 minute. Add the finely pulsed corn tortilla and stir until well combined. Add tomato paste and chipotle peppers and continue sautéing for 1 more minute, stirring occasionally.
Remove pan from heat. Add chicken (or vegetable) stock and bring to a simmer stirring until combined.
Use an immersion blender to puree the mixture until smooth. Or, in two small batches, use a traditional blender and purée until smooth, being very careful since warm liquids expand when they are blended.
Return the puree to saucepan and resume medium-high heat. Add almond butter, cacao honey and salt. Whisk until combined. Continue cooking until the mixture reaches a simmer and the sauce has begun to thicken. Reduce heat to medium-low. Taste, and season the sauce with more salt if needed. Serve warm over poultry like chicken, duck or quail. Also, delicious used in enchiladas.
Storage: Let the sauce cool to room temperature, then refrigerate in a sealed container for up to 5 days or freeze.