Oaxacan Mole Seasoning
Try this blend of spices rubbed on red meat, chicken, organic soy products like tempeh or tofu and vegetables. While cooking, add it to your rice, quinoa or lentils to infuse it with flavor instead of calories. Use when braising, searing or grilling. *Use this blend to make our Mole recipe and save yourself time and effort.
Ingredients: Cumin, Sesame Seed, Unrefined Sugar, Chili Powders, Cinnamon, Cilantro Seeds, Black Pepper, Onion Powder, Garlic Powder, Cacao and Oregano
Pan Seared Mole Lamb Chops with Yuca Purée and Grilled Asparagus
1/4 cup Mole Spice Blend
4 Lamb Chops
1 tbsp Olive Oil
1 Yucca, peeled and chopped into even cubes
1/2 can Coconut Milk
1 tbsp Butter
- Coat the chops in the mole spice blend. Let sit until purée is ready.
- Add the chopped yucca to a pot of cold water. Bring to a boil and cook until fork tender, about 15-20 minutes. Strain, removing as much liquid as possible. In the pot you boiled the yucca in, add the 1/2 can of coconut milk, butter and heat up over medium heat. Season with salt and pepper (or S&W seasoning packet) add the cooked yucca and puree with an old fashioned masher or puree in food processor. Try not to over mash.
- To the same sauté pan you will cook your chops, get hot over medium heat, add a tsp of olive oil and sear the asparagus for 3-5 minutes until lightly browned and still firm. You can use a grill pan, cast iron skillet or regular sauté pan to cook the asparagus and pork.
- Add 2 tsps oil to the pan, add the chops and cook 3-5 minutes per side until an instant-read thermometer inserted into the center of the meat reads 145 F for medium rare. Lower the heat and cover or finish in the oven for a more well done chop. Serve and enjoy!