Beet and pine nut mole with guajillo chile, Queretaro style.
About this recipe
Pink mole made with beet, pine nuts and guajillo chile, 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 beet and pine nuts. The beet 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 US supermarkets
Nutritional information per serving
360
Calories
24g
Protein
22g
Carbohydrates
20g
Fat
4g
Fiber
440mg
Sodium
* Approximate values. May vary depending on ingredients used.
Method
- 1
Cook the whole beet in water until tender (40 minutes). Peel and cut into pieces.
- 2
Toast the guajillo chiles on a dry comal and soak in hot water for 15 minutes. Toast the pine nuts in a dry skillet until golden.
- 3
Blend the cooked beet with the soaked guajillo chiles, 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 1000+ authentic Mexican recipes adapted for European kitchens. Based in Madrid since 2018.
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