Nacho with mole sauce - Detailed recipes with photos.

Although Marcela Valladolid uses chocolate and peanut butter to flavoring its classic mole sauce, it won’t be sweet, but it’s more likely to get smoky thanks to smoked chili peppers. After all Mexican cuisine is famous for mixing flavors, chocolate and spicy pepper. With this mole sauce, she pours corn chips, on top sprinkle with cheese and bake under the grill. When filing, she cover a dish of tender sour cream and sprinkle with cilantro. Share with friends: Photo of the dish: Yunhi Kim Time: 40 min. Difficulty: easy Servings: 6 Recipes use volumetric containers with a volume of: 1 cup (tbsp.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cup (tbsp.) – 120 ml. 1/3 cups (st.) – 80 ml. 1/4 cup (st.) – 60 ml. 1 tablespoon (tbsp. l.) – 15 ml. 1 teaspoon (tsp) – 5 ml.

Contents

1 Ingredients for the recipe:
2 Recipe preparation:

Ingredients for the recipe:

250-300 gr. corn chips
5 pieces. dried smoked chili peppers
2 tbsp. l extra virgin olive oil
2 tbsp. chopped onions
2 cloves, chopped
1.5 tbsp. lightly salted chicken stock
2 tbsp. l natural peanut butter
1.5 tsp Sahara
1 tsp chopped dried oregano
2 – 4 tbsp. l chopped fresh cilantro
90 g chocolate
Salt and freshly ground pepper
1/2 – 1 tbsp. grated semi-hard cheese
2 – 4 tbsp. l sour cream

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

Recipe preparation:

Preheat the oven with grill function. Cut the chili pepper and remove the seeds from it, and then soak in warm water for 15 minutes Then drain.
In a saucepan, heat the olive oil over medium heat. Add onions and garlic, stirring occasionally, until onions becomes transparent, it takes about 5 minutes. Shift mix into a blender, add chili peppers, chicken stock, peanut butter, sugar and oregano. Crumble, but not finely 1/4 tbsp. corn chips there and beat the contents until smooth. Return the resulting mixture to the saucepan and cook over low heat. about 5 minutes Add chocolate and continue cooking, stirring until the chocolate melts. Season the sauce mole to taste with salt and pepper.
Now place the remaining chips in the baking dish. Pour on top about 2 tbsp. sprinkled sauce cheese. Heat the dish in the oven until the cheese has melted (about 2 min). Then top with sour cream and sprinkle with cilantro.