Adapted for solar cooking from the Healthy Slow Cooking blog, this recipe walks you through the steps of making homemade molé sauce from scratch in a conventional kitchen, You will need a blender, etc. You could always purchase pre-made molé if you wanted to go strictly solar.
- 2 dried ancho chili peppers
- water to cover chili peppers
- 1½ pound mushrooms, chopped (about 4 cups)
- ½ cup chili cooking water (see instructions)
- ½ cup water
- ½ cup crushed tomatoes or tomato puree
- ¼ cup blanched almonds
- 1.5 T unsweetened cocoa powder
- 2 cloves minced garlic
- 1½ teaspoon oregano
- 1 teaspoon chili powder
- ½ teaspoon onion powder
- ¼ teaspoon ground allspice
- ¼ teaspoon cinnamon
- salt, to taste
Prepare the ancho chilies:
Toast the chiles in a dry skillet over medium heat. You don't want to overcook or burn them, just to dry them out a bit and cook until they become fragrant.
Let cool, then remove the seeds, stem and ribs and discard. Place the flesh of the pepper in a small saucepan and cover with water. Bring to a boil, then lower heat and simmer for 10 minutes to reconstitute.
Use tongs or a slotted spoon to carefully remove the reconstituted peppers and put them in your blender with all of the sauce ingredients except for the salt. Blend until smooth, taste, add salt and taste again.
Add the mushrooms and the sauce to your graniteware pot. Stir well, cover and place in your Solavore Sport. Let this solar oven recipe slow cook in your solar oven (no reflectors needed) for 3-4 hours.
Serve in a warm tortilla and top with lettuce, queso fresco, avocado, sour cream, etc.
For more solar oven recipes check out our blog