{"id":256,"date":"2012-03-07T17:42:19","date_gmt":"2012-03-08T01:42:19","guid":{"rendered":"http:\/\/mayabugs.com\/blog\/?p=256"},"modified":"2012-07-15T12:36:56","modified_gmt":"2012-07-15T19:36:56","slug":"wet-burritos-w-mole-sauce","status":"publish","type":"post","link":"https:\/\/mayabugs.com\/blog\/wet-burritos-w-mole-sauce\/","title":{"rendered":"Wet Burritos w\/ Mole Sauce"},"content":{"rendered":"
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A few months ago I came across this great mole recipe<\/a>. 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!<\/p>\n

Anyways…this recipe for wet burritos is probably not authentic, but it was super good.<\/p>\n

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Mole Sauce<\/span>
\n1 tablespoon oil
\n1 onion chopped
\n1 green bell pepper chopped
\n3 cloves garlic chopped (not too small)
\n2 tablespoons chili powder
\n2 teaspoons cumin ground
\n\u00bd teaspoon cinnamon ground
\n2-3\u00a0Chipotle Peppers in Adobo Sauce<\/a>
\n\u00bd\u00a0box of Pomi Chopped Tomatoes
\n<\/a>\u00bc cup raisins
\n\u00bc roasted peanuts
\n2 tablespoons sugar
\nSalt
\n1 bottle dark beer
\n2 ounces unsweetened or dark chocolate (if using dark chocolate, use less sugar)<\/p>\n

    \n
  1. Heat oil and saute onions, bell pepper, and garlic slowly until super soft and golden, almost\u00a0caramelized, without burning. This will give the sauce a rich flavor and it will blend into a smooth sauce.<\/li>\n
  2. Add chili powder, cumin, cinnamon, and chipotle peppers, and cook for a few minutes.<\/li>\n
  3. Add tomatoes, raisins, peanuts, sugar, salt, beer, and water and simmer for 20 minutes stirring occasionally.<\/li>\n
  4. Put everything in a blender and blend until a smooth sauce adding more water if necessary.<\/li>\n<\/ol>\n

    The Fixings<\/span>
    \n1 tablespoon oil
    \n1 teaspoon cumin
    \n1-2 bell peppers sliced (red, green or both – I used one of each)
    \n1-2 onions sliced
    \n1 teaspoon dried oregano
    \nSalt
    \n1 package soy or seitan strips\/chunks (I like the seitan from Whole Foods)
    \nFlour tortillas
    \n3-4 ounces extra sharp cheddar cheese
    \nSour cream (depending on how much you like; I LOVE sour cream)
    \nCilantro chopped<\/p>\n

      \n
    1. Heat oil in a big skillet or wok.<\/li>\n
    2. Add cumin and cook for a minute or so.<\/li>\n
    3. Add bell pepper and cook\u00a0stirring\u00a0fast over high heat for a few minutes.<\/li>\n
    4. Add onions and continue stirring.<\/li>\n
    5. Add oregano and salt and cook until tender crisp.<\/li>\n
    6. Cook soy or seitan in mole sauce until warmed through.<\/li>\n
    7. Slice the cheese into strips, but not too thin so you can taste the cheese with all the other stuff.<\/li>\n<\/ol>\n
      \n

      Putting It All Together
      \n<\/span>1. \u00a0Heat a tortilla until warm.
      \n<\/span>2. \u00a0Add soy or seitan, onion and bell pepper mixture, sour cream, cheese, and cilantro to the tortilla and roll it up as best you can.
      \n<\/span>3. \u00a0Top with a lot of mole sauce and a dollop of sour cream and cilantro. Voila!<\/span><\/p>\n<\/div>\n

      \n

      A couple of notes about this recipe:<\/p>\n