Christmas is a special time of celebrating tradition, especially in the kitchen. This year, why not add a Mexican twist to the dinner table? Riviera Nayarit Culinary Ambassador Chef Betty Vázquez has skyrocketed into the foodie spotlight as a judge on Master Chef Mexico and she has a special holiday sauce that is perfect for adding a little Mexican flair to the traditional holiday menu.
Chef Betty is sharing her recipe for Chile Chipotle and Plantain Mole because she knows every family has their protein of choice when it comes to cooking a holiday meal. This dish will add a taste of Mexico’s Riviera Nayarit to your dinner table whether you choose beef, chicken or seafood.
We hope you enjoy this fun recipe from Chef Betty, a wonderful taste of Riviera Nayarit and we wish you the best during this holiday season.
Chile Chipotle and Plantain Mole (Mole de Chile Chipotle con Plátano Macho)
Chipotle in Sweet Adobo (Chile Chipotle en Adobo Dulce)
4 chiles Chipotle
1/3 cupCanola oil
2 cupsWhite onion, thinly sliced
4 cloves Garlic
4 Bay leaves
4 sprigs Oregano, fresh
4 sprigs Thyme, fresh
2½ cups Apple cider vinegar
6 tbsps. Piloncillo*, grated
1 ½ tsp. Sea salt
*Piloncillo is unrefined brown cane sugar, available through Goya as Panela or Piloncillo brown sugar
Non-Chile Ranchera Sauce (Salsa Ranchera sin Chile)
2.2 lb. Roma tomato
1 White onion, medium
1 clove Garlic
Sweet Plantains (Dulce de Plátano Macho)
2.2 lb. Plantain, ripe and black
1, 3-inch stick Mexican Cinnamon stick
3 oz. Sugar
1 ½ oz.Unsalted butter
Recipe Source: Chef Betty Vázquez, Nayarit, México
Thanks goes to Chef Betty Vázquez of the Riviera Nayarit. Both Brenda Hill and I have enjoyed the pleasure of dining there last January and it was wonderful.
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