Mole Rosa
Beets, Tomato, Thompson Raisins, Red Onion, Seasonal Fruit and Vegetables, Herbs
Chef Colton Coburn-Wood of Cósmica at The Revolution Hotel | Boston
Adapted by StarChefs | May 2024
INGREDIENTS
Mole Rosa
Yield: 12 quarts
6 beets, peeled and quartered
6 red onions, peeled and quartered
1 cup garlic clove
6 tomatoes
¼ cup sesame seed
1 cup toasted pepita
1 cup roasted sunflower seed
2 sticks cinnamon, toasted
12 allspice berries, toasted
2 tablespoons toasted black peppercorn
6 cloves, toasted
4 bay leaves, toasted
2 ounces semi-sweet chocolate
4 ounces chipotle in adobo
1 cup Thompson raisins
4 quarts vegetable stock
Four 6-inch corn tortillas, lightly charred and torn into bite-size pieces
Kosher salt
To Assemble and Serve:
Yield: 1 serving
Seasonal fruit of your choice
Roasted seasonal vegetables of your choice
Cilantro
Dill
Tarragon
METHOD
For the Mole Rosa:
Bring a pot of water to a boil. Add beets and simmer until beets are fork-tender. Strain, reserving beets and cooking water separately. In a sauté pan over medium-high flame, heat oil to 350°F. Add onion, garlic, and tomatoes and fry until golden brown. Transfer fried alliums and tomatoes to a large pot over medium heat. Add seeds, spices, chocolate, chiles, raisins, stock, and tortillas. Simmer 40 minutes. Transfer mixture to a Vitamix Commercial blender. Add reserved beets, then blend mixture until smooth, adding in beet cooking liquid as needed until the mixture is bright pink. Taste and adjust seasoning with salt. Transfer mixture a saucepan over low heat. Cover and keep warm.
To Assemble and Serve:
Spoon generous amount Mole Rosa into a serving bowl. Garnish with fruits, vegetables, and herbs.
