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| Chicken and spinach mole tacos |
Yesterday I had a craving for mole sauce. It's that lovely Spanish sauce made of chocolate, that is spicy and has a wonderful smokey aroma. You find it mostly on chicken, but you can put it on beef too, or butternut squash to vamp up a vegetarian version. I've never made it before, and when I searched it on the internet I discovered I was missing a few elements. Now, I'm an experimenter, and sometimes it goes all wrong, but other times it's a hit. I decided to wing it and yeah, it worked! Now, I didn't have canned tomato soup, so I substituted the red pepper tomato soup in a box, and I didn't have any ,so I spiced it up with Tabasco. I'm sure there were other elements from the info on line that I didn't have, but my point is don't be afraid to use your senses and try something else. It could be a happy discovery.
My Mole Sauce
2 Tbl olive oil
1/4 cup chopped red onion
1 Tbl unsweetened cocoa
1 tsp cumin
1 tsp chopped garlic
1/2 tsp cinnamon
1 1/2 Tbl dark brown sugar
1 cup roasted red pepper tomato soup
couple dashes of green Tabasco
Heat up your sauce pan on medium, add the olive oil and cook the onions until they are soft and clear, add the garlic and cook a bit longer, maybe a minute. Add the tomato soup and everything else. Bring to a simmer and taste. Spoon out over your cooked chicken or butternut squash.
I have a bad habit of creating my own stuff and not writing down the exact method or ingredients. However I did write this all down for future use just in case.
