Beetroot and pine nut mole with guajillo chilli, Queretaro style.
About this recipe
Pink mole made with beetroot, pine nuts and guajillo chilli, from Queretaro. A contemporary mole with vibrant colour, delicate flavour and velvety texture.
History & Origin
Pink mole is one of the most innovative creations of contemporary Queretaro gastronomy, fusing the ancient mole tradition with unconventional ingredients like beetroot and pine nuts. The beetroot arrived from Spain during the colonial era, whilst pine nuts from the Mexican pinyon tree were gathered by the Chichimec peoples of the Queretaro semi-desert. The result is a striking pink sauce with a silky texture.
Estimated cost
£12.00
Total cost
£2.00
Per serving
* Approximate prices based on UK supermarkets
Nutritional information per serving
360
Calories
24g
Protein
22g
Carbohydrates
20g
Fat
4g
Fibre
440mg
Sodium
* Approximate values. May vary depending on ingredients used.
Method
- 1
Cook the whole beetroot in water until tender (40 minutes). Peel and cut into pieces.
- 2
Toast the guajillo chillies on a dry comal and soak in hot water for 15 minutes. Toast the pine nuts in a dry frying pan until golden.
- 3
Blend the cooked beetroot with the soaked guajillo chillies, toasted pine nuts, garlic, onion, cinnamon, cloves, pepper and a little stock.
- 4
Strain the mixture and fry in a saucepan with olive oil over medium heat, stirring constantly. Cook for 15 minutes.
- 5
Adjust the consistency with chicken stock, season with salt and a touch of sugar if needed. It should be a silky sauce.
- 6
Serve over poached chicken breast or pork loin. Garnish with toasted pine nuts and sesame seeds.
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Founder, Recetas Mexas
Mexican from Puebla, IT professional and foodie. Author of 736+ authentic Mexican recipes adapted for European kitchens. Based in Madrid since 2018.
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