Nachos with mole sauce

Votes: 1

Photo of the dish: Yunhee Kim

Time: 40 min.
Complexity: easily
Servings: 6

Although Marcela Valladolid uses chocolate and peanut butter to flavor her classic mole sauce, it's not sweet, but rather smoky, thanks to the smoked chili peppers. Mexican cuisine Famous for its blend of flavors, chocolate and hot peppers, she pours this mole sauce over corn chips, sprinkles cheese on top, and grills it. When serving, she tops the dish with creamy sour cream and garnishes it with cilantro.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

250-300 g of corn chips
5 dried smoked chili peppers
2 tbsp extra virgin olive oil
2 cups chopped onion
2 cloves garlic, chopped
1.5 cups lightly salted chicken broth
2 tbsp natural peanut butter
1.5 tsp sugar
1 teaspoon chopped dried oregano
2 - 4 tbsp chopped fresh cilantro
90 g of chocolate
Table salt and freshly ground pepper
1/2 - 1 tbsp. grated semi-hard cheese
2 - 4 tbsp sour cream

Ingredient Substitution Suggestions

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Recipes with similar ingredients: chips, chili pepper, onions, garlic, Peanut butter, chocolate, oregano, cilantro, cheese, sour cream

Cooking the dish according to the recipe:

Preheat the oven with the grill function. Cut and seed the chili peppers, then soak them in warm water for 15 minutes. Then drain.
Heat olive oil in a saucepan over medium heat. Add the onion and garlic and cook, stirring occasionally, until the onion is translucent, about 5 minutes.

Transfer the mixture to a blender and add the chili pepper, chicken broth, peanut butter, sugar, and oregano. Chop, but not too finely, 1/4 cup of corn chips and blend until smooth. Return the mixture to the saucepan and simmer over low heat for about 5 minutes.

Add the chocolate and continue cooking, stirring, until the chocolate has melted. Season the mole sauce to taste with salt and pepper.

Now place the remaining chips in a baking dish. Pour about 2 cups of the sauce over the top and sprinkle with cheese. Bake in the oven until the cheese melts (about 2 minutes). Then top with sour cream and garnish with cilantro.

Categories:

recipe / Beer snacks / Fast food / Tortilla Dishes / Appetizers / Snacks with sauces / Sauces / Dips / Mexican cuisine / Marcela Valladolid

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