Mexican Master Chef Judge Shares Tasty Christmas Twist from Riviera Nayarit

Mexican Master Chef Judge Shares Tasty Christmas Twist from Riviera Nayarit


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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)

Chile Chipotle and Plantain Mole (Mole de Chile Chipotle con Plátano Macho)

 

Chile Chipotle and Plantain Mole (Mole de Chile Chipotle con Plátano Macho)

 

Ingredients                                    

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

  1. Chile Chipotle en Adobo Dulce.Remove seeds and stems of chiles. Heat the oil in a saucepan and sauté the onion, garlic and chiles for 8 minutes. Add 1½ cups of water and the remaining ingredients. Cook until the chiles are slightly tender. Set aside to cool. Reserve. (For better flavor prepare in advance, up to 10 days).
  2. Salsa Ranchera sin Chile.Cook all ingredients together in small amount of water until they start to turn brown and soft. Transfer to a blender and blend well until smooth. Reserve.
  3. Dulce de Plátano Macho.Peel the plantain, place in a saucepan. Slightly cover with water, add the cinnamon stick and sugar. Cook over low heat until cooked thoroughly. Transfer to a blender. While still hot, add the butter.
  4. Mole.Blend the chipotle en adobo dulce mixture. Reserve. In a saucepan mix together 1 cup of each of the following: chile chipotle en adobo, salsa ranchera sin chile and dulce de plátano macho. Season with salt to taste.
  5. Mole will be used to cover your protein of choice – it goes great with beef, chicken or seafood. 

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.

MDH-7

Member: International Food Wine & Travel Writers Association (IFWTWA)

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