Soyrizo Mole over Grilled Sweet Potato Fries


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Soyrizo Mole over  Grilled Sweet Potato Fries
Soyrizo Mole over Grilled Sweet Potato Fries
Ingredients
1 dried ancho or guajillo chile stemmed, seeded and torn into strips
1/2 tbsp. canola oil
1/3 cup onion chopped
1 clove garlic chopped
1 tsp. peanut butter
1 tsp. toasted sesame seeds
1 tsp. unsweetened cocoa powder
1 tsp. Morton & Bassett Mexican Blend Seasoning
1 medium tomato chopped
1/2 cup chicken stock
1/3 cup Soyrizo Meatless Chorizo
2 tbsp. raisins
3 lbs. sweet potatoes peeled and cut into wedges
Olive oil cooking spray
1 cup Monterey Jack cheese shredded
Cilantro leaves (optional)
Directions

Prep: 30 minutes Cook: about 40 minutes Serves: 6 

1. Toast chiles in a large skillet over medium heat for a minute or two or until fragrant; set aside.
2. Heat oil over medium heat in a large saucepan. Add onion and garlic; cook for 5 minutes, stirring frequently. Stir in peanut butter, sesame seeds, cocoa powder, Mexican seasoning and tomato; cook for 5 minutes more, stirring frequently.
3. Add stock, Soyrizo, raisins and chiles and bring to a boil; cover and simmer for 15 minutes. Let cool slightly, then puree until very smooth in a blender or with a stick blender; keep warm.
4. Coat sweet potatoes liberally with cooking spray and grill over medium heat for about 10 minutes or until soft, turning occasionally.
5. Transfer to a platter and pour mole sauce over the top; sprinkle with cheese and cilantro, if you like.  

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