Mole Tasting Saturday, January 21

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photo: Lani Roundy Axman

Come Saturday, January 21 at 1pm for a taste! Amy here, inviting you to Alfonso Gourmet Olive Oil Store at Oracle and Magee in Tucson for a little discussion about mole and to purchase fresh Mano Y Metate Mole Powders. Plus attendees take home a 60ml bottle of olive oil!

This photo was from Galeana 39, my friend Curtis Parhams’ gift shop in Phoenix where you can also purchase my mole powders.

In the foreground you see Mole Dulce Popcorn, my mom’s favorite recipe with her favorite variety of mole. Yes, you can just sprinkle mole powder on the buttered popcorn, but this method is better.

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photo: Curtis Parhams

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Take a tin of Mole Dulce powder and cook in a few tablespoons oil in a very large skillet. You can use more oil than if you were making mole sauce because it is standing in for butter on the popcorn. I prefer a mild tasting olive from Alfonso, but any cooking oil will work. After the paste is fragrant, bubbly and a shade darker, toss air-popped corn into the paste and mix until all the kernels are seasoned. Salt to taste and enjoy the sweet, salty, spicy treat while it’s still warm!

After talking about the basic components that build mole sauces, the varieties of mole and a little about Mano Y Metate, I’ll prepare Mole Dulce with butternut squash cubes.

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I start with a butternut squash, peeling and cutting into bite sized pieces. Then cook a tin of Mole Dulce powder in 2 tablespoons oil on medium heat. Nancy Alfonso said they had new fresh oil varieties since I was there last, so I’m excited to try them Saturday. Anyway, cook the paste and then add veggie or chicken broth. In a few minutes, the sauce comes together and the cubes of squash go in the pot. Simmer until tender. Alternately, you can precook the squash cubes until barely tender before adding to the sauce. We’ll enjoy these bites on toothpicks, but at home you could put on a tostada or fresh tortilla and garnish with cilantro or green onion. Serve with beans, rice and a salad for a vegetarian meal or as a side dish with another meal.

So if you’re in Tucson and want to stay dry, come taste a wild diversity of high quality extra virgin olive oils, some mild, others pleasantly bitter, some peppery.  Many infused with herbs or other ingredients. Last time I took home Blood Orange infused olive oil, perfect for cilantro chutneys! Yes some perfect for salads, but also for cooking. They also have butternut squash seed oil, oil expressed from squash seeds. Amazing! Alfonso Gourmet Olive Oils and Balsamics 7854 N.Oracle Road- Southeast corner of Oracle and Magee. They also have a River and Campbell store.20161119_105930

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Categories: Cooking, Sonoran Native, Southwest Food, Uncategorized | Tags: , , , , , , , , , , , , , , , , , | 3 Comments

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3 thoughts on “Mole Tasting Saturday, January 21

  1. Marcia Bowden

    Do you sell your mole powders on-line?

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  2. Pingback: You'll love this sweet & spicy mole popcorn recipe! - Crafty Chica

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