Mole and Tortillas

Serves 4

About this recipe

MOLE! Always brings me back to my  visit to Oaxaca, the birthplace of this world famous dish.

This is my quick version of that combines the beautiful flavanols of chocolate, incredible benefits of spices and comfortable sweetness of slow cooked tomatoes.

Serve this aromatic dish  with a bright and citrus garnish to bring it together wonderfully. Also works well with simple corn tortilla chips.

Shop this recipe:

  • 1 tbsp Olive oil
  • 1 White onion 
  • 3 Cloves of garlic 
  • 1 tsp Ground cinnamon 
  • 1 tsp Dried oregano / thyme 
  • ½ tsp Cumin seeds
  • ½ tsp Ground coriander 
  • 100g Roasted red peppers, chopped 
  • 30g Sun Dried tomatoes, chopped 
  • 1 chilli - habanero 
  • 1 tin Chopped tomatoes 
  • 500ml Veg stock
  • 160g Puy lentils (uncooked, rinsed and drained) 
  • 50g 80% Dark chocolate
  • 2 tsp Honey /brown sugar 
  • 1 tbsp Red wine vinegar 
  • Corn tortillas/ wraps 

To serve:

  • 1 Avocado (chopped into chunks)
  • Handful of fresh coriander 
  • 4 Spring onions, sliced 
  • 25g Sesame seeds 
  • 8 Wholewheat tortilla wraps - would also work well with corn wraps

Begin by setting a large pan on medium heat. Add in the olive oil, onion, and garlic. Cook down for a couple of minutes before adding the cinnamon, oregano, cumin seeds, ground coriander and leave for a couple more minutes to lightly toast the spices. 

Next, add in the roasted peppers, sun dried tomatoes, chilli, chopped tomatoes, veg stock and lentils, along with plenty of salt and pepper. Simmer for around 30 minutes until the lentils are tender.

Add in the grated dark chocolate, vinegar and honey and cook for a further 5-10 minutes. 

Before serving, taste for seasoning, adding a little more salt and pepper. Serve with wholewheat wraps, chunks of avocado, wedges of lime, fresh coriander, a sprinkle of sesame seeds and sliced spring onions.

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Dinner, Lunch, Dairy Free, Gluten Free, Vegan, Vegetarian

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