Cranberry Mole - 8g Carbs, 2g Fiber
From: Eating Well - October/November 2005
Making mole (a traditional Mexican sauce) doesn't have to be
an all-day process—and eating it doesn't have to be a dietary
nightmare, especially if you use sweet cranberries for flavor,
cut down on the oil and reduce the huge quantity of nuts and
seeds often used. This recipe makes more than you may need
for Thanksgiving dinner, but the leftovers are delicious on
Southwestern-style turkey sandwiches or quesadillas.
Active time: 1 hour 10 minutes
Total: 1 hour 10 minutes
To Make Ahead: Refrigerate for up to 4 days or freeze for
up to 3 months.
Nutrition Profile - -
Diabetes appropriate | Low calorie | Low carbohydrate | Low cholesterol | Low saturated fat | Heart healthy | Healthy weight
| Gluten free
5 cups water
10 dried chiles, any combination of New Mexico, pasilla
and/or ancho (see Note)
1/2 cup dried cranberries
4 tomatillos, papery husks removed, rinsed and halved (see Note)
2 plum tomatoes, halved
1/4 cup sliced almonds
1 tsp canola oil
1 small, very ripe, almost black plantain (about 10oz), peeled
and thinly sliced (see Ingredient Note)
3 cloves garlic, peeled and halved
2 tsp ground cinnamon
1/4 tsp ground allspice
1/4 tsp ground cloves
2 cups reduced-sodium chicken broth
1 oz bittersweet chocolate, grated
1/2 tsp salt
1/4 tsp freshly ground pepper
1. Bring water to a boil in a medium saucepan. Stem and seed
chiles, then tear the skins into large chunks. Place the chiles
and dried cranberries in a large bowl; cover with boiling water.
Set aside to soften.
2. Position rack at top level of oven; preheat broiler. Lightly
oil a large baking sheet with a rim. Place tomatillos and
tomatoes cut-side down on the baking sheet. Broil until the
skins char, about 6 minutes. Transfer the tomatillos, tomatoes
and any juices to a food processor or blender.
3. Meanwhile, toast almonds in a dry medium skillet over medium
heat, stirring, until lightly browned, about 4 minutes. Transfer
to the food processor or blender.
4. Heat oil in the same pan over medium heat. Add plantain and
cook until lightly browned, 4 to 5 minutes, turning the slices
once. Transfer to the food processor or blender.
5. Place garlic in the same pan over medium-low heat; cook,
stirring occasionally, just until golden, about 3 minutes.
Add to the food processor or blender.
6. Drain the chiles and cranberries; transfer to the food
processor or blender. Add cinnamon, allspice and cloves. Process
until smooth, scraping down the sides as necessary, about 3 minutes.
7. Pour the puree into a large saucepan. Stir in broth, chocolate,
salt and pepper. Cook over medium-high heat, stirring constantly,
until the mole begins to bubble, 3 to 4 minutes. Reduce heat and
gently simmer, stirring constantly, until the mole is steaming
and slightly thickened, about 10 minutes.
Makes: about 4 1/2 cups
Enough for 12 servings plus leftovers
Serving Size: 2 Tbsp
Nutrititon per Serving:
41 Calories, 1g Fat, 0g Fat, 0g Mono, 0mg Cholesterol,
1g Protein, 8g Carbs, 2g Fiber, 44mg Sodium
Exchanges: 1/2 other carbs
1/2 Carbohydrate Serving
Nutrition bonus: Vitamin A (20% daily value)
Ingredient notes: Plantains, a starchy, less-sweet relative of
the banana, are commonly used in Cuban and Latin American cooking.
They are typically sold under-ripe, with yellow skin, but are best
when used ripe, when the skin is almost completely black. Buy
under-ripe plantains least one week in advance, and ripen on the
kitchen counter.
Dried New Mexico, pasilla and ancho chiles used in Southwestern
cooking to add moderate heat and a rich flavor to sauces, soups
and stews. To give the mole the most flavor, use at least two
different varieties. Find them in the produce section of large
supermarkets or online at www.melissas.com.
Tomatillos are tart, plum-sized green fruits that look like
small, husk-covered green tomatoes. Find them in the produce
section near the tomatoes.
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