Carrot Mole

SAVORY

Nov 1

Grilled Carrots, Salsa Macha Verde, Xnipec, Basil

Chef Christina Currier of Comedor | Austin, TX

INGREDIENTS

Salsa Macha Verde:
Yield: 1 quart
150 grams cilantro leaves
150 grams parsley leaves
50 grams epazote
50 grams mint leaves
75 grams minced garlic
800 grams grapeseed oil
40 grams toasted black sesame seeds
150 grams toasted sunflower seeds
75 grams toasted pumpkin seeds
15 grams toasted piquín chile
15 grams toasted morita chile
3 grams Mexican oregano
Kosher salt
Apple cider vinegar

Xnipec:
Yield: 1 quart
1 cinnamon stick
1 bay leaf
5 grams allspice
10 grams coriander seeds
2 grams clove
1 kilogram julienned red onion
75 grams brunoise habanero chile
5 grams Mexican oregano
450 grams lime juice
150 grams orange juice
100 grams apple cider vinegar
25 grams kosher salt

Carrot Mole:
Yield: 2 quarts
150 grams white onion
60 grams garlic
750 grams orange carrots
600 grams fruit of your choice (yellow beets, pineapple, or apple)
2 quarts vegetable stock
450 grams toasted pumpkin seeds
4 grams toasted allspice
2 grams toasted ground cumin
3 grams toasted anise
1 cinnamon stick, toasted
1 grams toasted ground clove
25 grams toasted ground coriander
45 grams dried Costeno chiles, seeded and toasted
150 grams dried guajillo chiles, seeded and toasted
150 grams dried golden raisins, rehydrated
12 ounces piloncillo
Kosher salt

Grilled Carrots:
8 ounces rainbow carrots, sliced into bite-size pieces
Grapeseed oil
Kosher salt

To Assemble and Serve:
Basil leaves

METHOD

For the Salsa Matcha Verde:
In a Viatmix blender, blend herbs, garlic, and oil until smooth. Transfer to a saucepan over medium heat and bring mixture to a low boil. Strain over an ice bath and keep cool. In a food processor, pulse seeds, chiles, and oregano. Fold seed mixture into the cooled herb oil. Taste and adjust seasoning with salt and apple cider vinegar. Transfer to an airtight container and reserve.

For the Xnipec:
Make a sachet with the cinnamon, bay leaf, allspice, coriander, and cloves. Set aside. In a mixing bowl, combine onion, chiles, and oregano. Set aside. In a saucepan over medium heat, bring citrus juices, vinegar, and the spice sachet to a simmer. Pour brine over the onion mixture. Let cool, then remove the sachet. Taste and adjust seasoning with salt. Reserve.

For the Carrot Mole:
In a sauté pan over medium heat, sauté onion, garlic, carrots, and fruit until tender. Deglaze pan with 1 quart vegetable stock. Transfer mixture to a Vitamix blender with seeds, spices, chiles, and raisins. Purée until smooth. Return mixture to the pan over medium heat. Add piloncillo and remaining 1 quart vegetable stock. Let mixture cook 1 hour, adding additional stock as needed to keep the mole from drying out. Transfer to a Vitamix blender and blend again until mixture is smooth. Season with salt. Return to the pan and keep warm.

For the Grilled Carrots:
Heat and prepare a grill. In a mixing bowl, toss carrots with oil and salt. Place carrots in a steamer basket and steam 10 minutes, or until slightly tender. Grill carrots until lightly charred. Set aside.

To Assemble and Serve:
In a mixing bowl, toss Grilled Carrots with enough Salsa Matcha Verde to coat. Set aside. Spoon desired amount of Carrot Mole across the left side of a serving plate. Arrange Grilled Carrots on the right side of the plate. Garnish with additional Salsa Matcha Verde, Xnipec, and basil.

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