An ancient dish, which embodies the wisdom of the Aztecs. Today we see how to prepare the delicious and fascinating mole sauce, a riot of taste, aromas and health. Yes, in fact this sauce combines precious anti-inflammatory and anticancer substances, such as the lycopene of the tomato cooked in extra virgin olive oil, the capsaicin of the chili peppers, the flavonoids of the dark chocolate, the unsaturated fatty acids of the dried fruit and the active ingredients of the spices such as cinnamon, cloves and coriander, with an antidiabetic, neuroprotective and antitumor action. The sauce is served with beans, a source of protein and antidiabetic and anti-inflammatory substances, brown basmati rice and wholegrain tortillas, which provide slow-release carbohydrates.
Ingredients
400 grams of cooked black beans
200 grams of brown basmati rice
Wholegrain tortillas
1 onion
1 clove of garlic
2 red chili peppers
2 green chili peppers
400 grams of tomato pulp
40 grams of raisins
Pinch of clove powder
Pinch of cinnamon
1 tablespoon of sesame
2 tablespoons of peeled peanuts
10 grams of almonds
Half a teaspoon of cilantro
50 grams of dark chocolate
Black peppercorns
Clean the chili peppers, cut them in half, remove the seeds, then cut them into pieces. Chop the garlic and onion. Brown the garlic and onion in a pan with a drizzle of extra virgin olive oil. Add the chili peppers and cook for a few minutes. Pour the tomato pulp and raisins and cook for ten minutes. Combine the spices, peanuts, sesame, pepper and almonds and blend until you have a smooth sauce. Put again on the heat, add the beans and cook for 5 minutes. Melt the chocolate in a bain-marie and pour it into the sauce, mix. Cook the basmati rice according to package directions. Roast the tortillas in a pan for a few minutes. Serve the mole sauce with beans, basmati rice and tortillas.
