Serves 4 to 6
Preparing the chocolate molé sauce:
2 cups finely chopped onion
6 Tbsp chopped garlic
2 tsp dried oregano
2 tsp dried cumin
2 tsp cinnamon
2 14.5oz cans oven roasted diced tomatoes
4 Tbsp red chili powder
2 tsp sugar (optional)
4 cups chicken stock
4 oz dark chocolate (try to use 72% cacao); chop into med-small pieces to melt easily
Heat oil over med low heat in large saucepan.
Add onion. Sauté till translucent (a few minutes)
Add garlic, oregano, cumin, and cinnamon; stir all together to coat onions
Cook and cover till onion is almost tender, stirring occasionally.
Add tomatoes to onions/garlic mixture; cook.
Add chicken stock; cook at rapid boil.
Lower heat to medium boil; allow sauce to reduce.
Start adding chili powder, 1 Tbsp at a time; taste as you add till you feel the flavor is right.
Add 1 tsp sugar if necessary to cut acidity of tomatoes.
Thin with water or chicken stock if necessary to prevent from being too thick.
Whisk in dark chocolate.
Season with salt / pepper
*Note: Make sure to let sauce continue cooking; thicken to medium consistency. If you need, add small amounts of tomato paste, sugar, broth, or chili powder to get the desired taste / texture. Stir occasionally while reducing the sauce.
Preparing the calabaza squash:
1 pound zucchini or yellow summer squash
2 Tbsp. peanut oil 1 large onion, diced
1 pound calabaza or butternut squash, peeled, seeded, and diced in 1-inch cubes
2 cups chocolate molé sauce
Trim and slice zucchini into ½ inch thick rounds and place in large colander
Let stand in colander for about 30 minutes to allow all excess moisture to drain from the squash
Heat the peanut oil in large, heavy pot over medium heat.
Add the onion and sauté until slightly softened and translucent, about 5-7 minutes.
Add the diced calabaza squash and 2 tbsp of water, partially cover.
Steam for 8 to 10 minutes, until the squash is partially tender but not completely cooked.
Remove the cover; add the drained zucchini and sauté for 5 minutes.
Add the molé sauce, lower the heat slightly, and stir to completely combine the squash juices with the mole' sauce. Simmer for 10 to 12 minutes until both kinds of squash are tender.
Courtesy of fruitsandveggiesmatter.gov