Tortilla with Mole Sauce Recipe
These delicious mole spiced corn tortillas make great appetizers. Serve them with your favorite Mexican salsa, guacamole or refried bean dip and your guests will love these easy party appetizers. Tortilla chips are known as “totopos” and these crunchy chips are wonderful for dipping. The mole rub has a faint undercurrent of chocolate. Make extra and you can use it on meaty fish such as salmon, swordfish or tuna, pork or chicken. It is also great on grilled bell peppers or portobello mushrooms. The recipe below makes half a cup of mole rub and you can store it in an airtight container for up to three months.
This rub features paprika, chili, cumin, sugar and oregano as well as the cocoa powder. Try to get Mexican oregano – it goes really nicely with these. If you can’t, regular dried oregano is fine too. Mole recipes are really popular in Mexico and this delicious spicy blend of herbs, spices and chocolate is traditionally served with chicken. Mole sauce is quintessentially Mexican and you can use it to flavor corn tortillas to make holiday appetizer recipes as well.
For the crispest and nicest tortillas you should start with slightly stale tortillas. Break them into wedges and let them air-dry on a work surface for five minutes. Let them cool completely after baking. You can store leftover chips for a couple of days in an airtight container. Break the tortillas into wedges or trim them into rounds. Any shape and size is good for dipping. Obviously for making party appetizers you don’t want huge tortillas.
- 12 slightly stale corn tortillas
- Cooking spray
- 1 teaspoon cocoa powder
- 1 tablespoon sweet paprika
- 1 tablespoon dried ancho chili powder
- 1 teaspoon salt
- 2 teaspoons dried cumin
- 1 teaspoon white sugar
- 1 ½ teaspoons dark brown sugar
- 1 teaspoon black pepper
- 1 teaspoon dried oregano
- Combine all the mole rub ingredients well.
- Preheat the oven to 375 degrees F.
- Mist the tortillas on both sides with the cooking spray and sprinkle the mole rub over them.
- Spread them over a baking sheet in one layer and bake for about 16 minutes.
- You will need to stir them around every few minutes and keep an eye on them so they do not burn.
- Sprinkle them with salt and serve with a dipping sauce.
Mole recipes might usually be reserved to make sauces for chicken but you can also make a mole rub to apply to corn chips or tortilla chips. Bake them until they are golden brown and crispy and the sweet, spicy mole flavor will really make these tortilla chips irresistible. You can see from the photo how the mole rub gives the tortilla chips a deep brown color. The sugar and cocoa powder keeps them fragrant and sweet and the chili and cumin gives them a spicy edge. Serve these easy party appetizers with Mexican dip recipes and your guests will be in heaven with every bite.
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