Mexican · Dinner
Red Mole Vegetable Stew
Mole Coloradito con Verduras
Oaxacan stew of seasonal vegetables simmered in red mole of ancho, guajillo, tomato, almonds, sesame, plantain, and a touch of chocolate, served over rice with warm corn tortillas and queso fresco.
$$
12 minsPrep
23 minsCook
35 minsTotal
MediumLevel
Nutrition per serving
685Calories
18gProtein
28gFat
89gCarbs
8gSugar
8gFiber
780mgSodium
12mgChol
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Instructions
1
Prep
Stem and seed ancho and guajillo chiles. Halve tomatoes; rough-chop onion. Peel and slice plantain; tear tortilla. Trim and cut green beans into 3cm lengths. Cut zucchini and chayote into 3cm chunks. Measure all spices, chocolate, stock, and finishing ingredients.
2
Toast
Toast ancho and guajillo chiles in a dry pan over medium 30 seconds per side until pliable. Soak in hot water 10 minutes until softened. Toast almonds and sesame seeds in the same pan over medium 3–4 minutes, stirring, until pale golden and fragrant.
3
Char
Char halved tomatoes, onion, and garlic in the dry pan over medium-high 5–6 minutes until blackened in patches. Add plantain and torn tortilla, cook 2–3 minutes until plantain caramelises. Drain chiles, reserving 360ml soaking liquid.
4
Build
Blend drained chiles, toasted nuts and seeds, charred aromatics, plantain, cinnamon, cloves, oregano, salt, and soaking liquid until very smooth. Heat oil in a heavy saucepan over medium-high 1 minute. Strain mole into oil and cook 5–6 minutes until deep brick red.
5
Simmer
Add vegetable stock and chopped chocolate to mole. Reduce over medium-low 4–5 minutes until chocolate melts and mole coats a spoon. Add zucchini, chayote, green beans, and salt to taste. Simmer 7–8 minutes until vegetables are tender but hold their shape.
6
Finish
Char corn tortillas over a flame 20 seconds per side until lightly charred and warm. While tortillas char, toast remaining sesame seeds in a dry pan 2 minutes until fragrant.
7
Plate
Spoon rice onto plates and ladle mole and vegetables over. Scatter with crumbled queso fresco, toasted sesame seeds, and chopped cilantro. Serve with warm charred tortillas alongside.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 2 medium zucchini
- 1 whole chayote
- 120g (4.2 oz) green beans
- 1 tsp fine salt
- 4 whole ancho chiles, dried
- 4 whole guajillo chiles, dried
- 2 medium tomatoes
- 0.5 whole white onion
- 4 garlic cloves
- 60g (2.1 oz) blanched almonds
- 60g (2.1 oz) sesame seeds
- 60g (2.1 oz) ripe plantain
- 1 whole stale corn tortilla
- 0.5 tsp ground cinnamon
- 0.5 tsp ground cloves
- 1 tsp dried oregano
- 4 tbsp neutral oil
- 30g (1.1 oz) Mexican chocolate
- 1000ml (4 cups) vegetable stock
- 240g (8.5 oz) white rice
- 4 small corn tortillas
- 60g (2.1 oz) queso fresco
- 16g (large handful) fresh cilantro