Thursday, January 22, 2009

Beans in Mole Sauce over Chipotle Potatoes

This week's Kitchen Getaway to Mexico ends with a non-traditional mole recipe atop the ever-popular fried potatoes. While one day I hope to devote hours to learning to make more traditional mole, this was not the week to do so. If you have a busy week as well, no need to feel slighted, because this quicker version was quite good. I was inspired by a dish I ate as a vegetarian at Maya Cafe, called Mayan Fries or something like that, which I recall including potato wedges topped with black beans, corn, cheese, etc. This mole recipe would also make a great topping for quinoa, rice, or a baked potato if you're trying to be good.

The dish also gave me the chance to try out the Mexican oregano I purchased at Supermercado El Torito. Here's a photo comparing Mexican oregano (on your left) with more typical oregano (sometimes referred to as Mediterranean, on your right).

The Mexican oregano is bolder in aroma as well as in texture. The aroma is said to stand up better to the hearty flavors often used in Mexican dishes, and has a distinct, pleasing citrus note.

Lila Downs even has a song about mole that will enhance your cooking experience.

This has been a fun week of Mexican recipes. I'll focus on a new kitchen getaway in the future. Meanwhile, I'll be back to regular posts on Monday. Have a great weekend everyone!

Beans in Mole Sauce over Chipotle Potatoes
Adapted from Whole Foods
Mole yields around 5 cups

1 Tablespoon canola oil
1 medium onion, chopped
2 cloves garlic, chopped
1/4 cup almonds
2 teaspoons ground ancho chile
3 Tablespoons cocoa powder
1 teaspoon Mexican oregano
4 teaspoons chile powder
2 teaspoons cumin
2 pinches cinnamon
2 pinches nutmeg
1 pinch ground cloves
4 pinches salt (or to taste)
freshly ground black pepper to taste
2 14.5 ounce cans fire roasted diced tomatoes, with juice
2/3 cup raisins
1/2 cup vegetable broth
2 15 ounce cans kidney beans, rinsed and drained
scallions, chopped, to garnish

In a large skillet, heat oil over medium heat. Saute onion about 3 minutes, then add garlic and saute about 30 seconds more. In a food processor, combine onions, garlic, and all remaining ingredients except for kidney beans and scallions. Combine until coarsely chopped. Pour back into the skillet and add the beans. Cook gently over medium low heat for about 30 minutes. Make the potatoes while the mole simmers.

Chipotle Potatoes

2 pounds russet potatoes, peeled and chopped into 1-inch pieces
2 Tablespoons olive oil
1/2 teaspoon ground chipotle chile
freshly ground pepper to taste

Put potatoes in a large pot, add 1 teaspoon salt, and fill with cold water until about an inch above the potatoes. Boil for about 5 minutes, or until potatoes are somewhat tender but not mushy. Drain potatoes. Heat olive oil in a large skillet over medium high heat. Add potatoes to skillet along with chipotle chile and black pepper. Fry until golden, turning periodically with spatula. Check for seasoning. Top with beans in mole sauce and scallions.


  1. mmm mole sauce. great idea pairing it with beans & potatoes.


  2. I may have to make this, sooner than later. I am kicking myself for not having brought more chipotle powder back to France with me this summer...snif...I'm all out!

  3. I already love mole, but those potatoes sound equally fabulous!

  4. I was just looking at mole recipes this week! I was so overwhelmed by the long list of ingredients that I sadly decided to put it on the back burner (I have a baby to look after and it's just too ambitious for me right now!). I'm glad to see somebody is doing it. It looks delicious!

  5. chipotle potatoes + mole beans = a combination of deliciousness! we have yet to make a mole sauce and i think we need to get a move on. we actually have a bunch of mexican oregano i bought in bulk a while ago - perfect! yay!

  6. OMG! I love chipotle everything and mole is the best thing ever! This is definitely going on my wish list of stuff to make.

  7. I request that this and your cornflake vegan fried chick'n be delivered to my house for dinner, please. I was compelled to use the vegan fried chick'n photo on the AR blog today because it looks so damn good. Surely even my omnivorous readers are drooling over it today.

  8. This recipe looks so great! We love mole sauce and this is such a nice cold weather dish.

    I LOVE my mexican oregano. I don't buy *regular8 any more.

  9. Yum! I love mole sauce, and that looks amazing over those potatoes.

  10. This has been a most enjoyable kitchen getaway, Lisa! I'm looking forward to the next one!

    I'm up for all things potato, and this whole dish looks muy delicioso!! :)

  11. Looks yummy, especially those chipotle potatoes! :-)

  12. Oooh, mole! A girl should incorporate chocolate into a savory entree at every chance she gets! I am just laughing an evil inner giggle thinking about how delish this would be over sweet potatoes...

    And my friend told me that SweetArt has a normal-food cafe with vegan stuff in it now! Have you tried it yet? I'm trying one of their vegan cakes that my friend had ordered for her birthday...I will have to let you know how it is!

  13. oh yum. and i didn't realize there was a difference between mexican and standard oregano. (what!? i know!).... so thanks for making me drool, and educating me!

  14. This sounds delicious! I'm a fellow St Louis vegan who just discovered your blog. I'll look forward to visiting regularly!

  15. Wow Mole bean dish sounds delicious and something I've never tried before. Which means I should makes some soon. So many unique ingredients put together - like cocoa, cinnamon, nutmeg, cloves, and raisins in bean Mexican dish. Yum!

  16. Mmmmm...I adore mole sauce. Well done!

  17. Thanks for the nice comments everyone!
    Ruby Red Vegan, keep me posted about the goodies at SweetArt. Last time I was there, they had a few savory dishes but nothing vegan. I hope the vegan options will become more common. I do love their sweets.

  18. That sounds really good. I wouldn't have thought to pair mole with potatoes.

  19. I had their vegan German Chocolate Cake and it was really, really impressive. I ate waaaay too much of it!

    I haven't gone there for food, but no worries -- I'll keep you updated if I do!

  20. wow, that looks delicious. I have a few potatoes left and this would the perfect dish to use them up :)

  21. I made this last night and it was super delicious! Thanks for the recipe!! I threw some seitan into the mole too. So good!

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