Wet Burritos w/ Mole Sauce

A few months ago I came across this great mole recipe. I followed the recipe really closely, only changing a few little things. At the time, we had soy enchiladas with the sauce and they came out fantastic! There was so much sauce that I ended up freezing some of it for use at a later time. I love it when I remember to use leftovers and stuff I freeze, as I hate throwing things away. Actually that is not entirely true. I don’t mind throwing out junk food, anything like chips or processed food doesn’t bother me, but really food, vegetables, home made sauces, the good stuff, I cringe. I just feel so bad when something gets moldy because I didn’t get it into a recipe in time!

Anyways…this recipe for wet burritos is probably not authentic, but it was super good.

Mole Sauce
1 tablespoon oil
1 onion chopped
1 green bell pepper chopped
3 cloves garlic chopped (not too small)
2 tablespoons chili powder
2 teaspoons cumin ground
½ teaspoon cinnamon ground
2-3 Chipotle Peppers in Adobo Sauce
½ box of Pomi Chopped Tomatoes
¼ cup raisins
¼ roasted peanuts
2 tablespoons sugar
Salt
1 bottle dark beer
2 ounces unsweetened or dark chocolate (if using dark chocolate, use less sugar)

  1. Heat oil and saute onions, bell pepper, and garlic slowly until super soft and golden, almost caramelized, without burning. This will give the sauce a rich flavor and it will blend into a smooth sauce.
  2. Add chili powder, cumin, cinnamon, and chipotle peppers, and cook for a few minutes.
  3. Add tomatoes, raisins, peanuts, sugar, salt, beer, and water and simmer for 20 minutes stirring occasionally.
  4. Put everything in a blender and blend until a smooth sauce adding more water if necessary.

The Fixings
1 tablespoon oil
1 teaspoon cumin
1-2 bell peppers sliced (red, green or both – I used one of each)
1-2 onions sliced
1 teaspoon dried oregano
Salt
1 package soy or seitan strips/chunks (I like the seitan from Whole Foods)
Flour tortillas
3-4 ounces extra sharp cheddar cheese
Sour cream (depending on how much you like; I LOVE sour cream)
Cilantro chopped

  1. Heat oil in a big skillet or wok.
  2. Add cumin and cook for a minute or so.
  3. Add bell pepper and cook stirring fast over high heat for a few minutes.
  4. Add onions and continue stirring.
  5. Add oregano and salt and cook until tender crisp.
  6. Cook soy or seitan in mole sauce until warmed through.
  7. Slice the cheese into strips, but not too thin so you can taste the cheese with all the other stuff.

Putting It All Together
1.  Heat a tortilla until warm.
2.  Add soy or seitan, onion and bell pepper mixture, sour cream, cheese, and cilantro to the tortilla and roll it up as best you can.
3.  Top with a lot of mole sauce and a dollop of sour cream and cilantro. Voila!

A couple of notes about this recipe:

  • Seitan is also called “wheat meat”. It is made by rinsing the starch out of whole wheat flour. The gluten that is left behind is high in protein. I made it a couple of times years ago, but found it easier to just buy ready made. I recently found out that you can make it using something called vital wheat gluten instead of all the rinsing. I might try that sometime.
  • I am a big fan of cold cheese. I think you can really taste the cheese better when it is cold. Therefore I like adding it after the sour cream since the sour cream will keep it cold. Also this makes for great temperature differences in the burrito which I think is key.

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