I remember the first time I tasted 'mole' sauce (pronounced MOLE + ay). It was in East Los Angeles where I was working at a community clinic. Someone had brought in one of the most amazing dishes I had yet to taste in my life. It was chicken cooked in a rich, dark sauce and I was told that it had some of the most remarkable and fabulous ingredients: peanut butter, chocolate and coffee!
There are about a zillion types of mole sauces as you can see by clicking here to read about it on Wikepedia. The women in the clinic told me that to make an authentic mole sauce from scratch, you have to stand and slave over a hot stove all day, stirring and stirring. Or you can take a short cut and head over to the market and buy Rogelio Bueno's version (which is what I had that day). Not a calorie-bargain you can imagine, but soo good. Interestingly enough, Wikepedia did not list any of the sauces with coffee, but this girl at the clinic thought it would be good, and boy was it ever!
Being SmoothieGirl, you know that I eventually would find a way to get all this stuff into a blender (sans chicken of course). Here's the line-up:
Notice Samantha's new toy from Auntie Heabie
- 2-3 cups water
- 1-2 cups ice
- Chocolate Protein powder 1 scoop
- 1/2 to 1 T Peanut butter
- Peanut butter flavored FrankenSyrup if desired (Sugar free- like Torani or DaVinci) (or if you don't want a chemical festival, use a splash of almond extract)
- 1 T Dark cocoa powder
- Dash stevia
- Xanthan and Guar gums to desired thickness
- Sprinkle chipotle powder (THE STAR INGREDIENT!)
- Instant Coffee 2 tsp
This is such a delicious if odd combination of flavors. The variations are ENDLESS: you can use any nut, seed or spice. But in my opinion, all is bueno if there's chocolate & peanut butter involved!
Q: Have you ever eaten something with a mole sauce? What is your fave Mexican dish?