I recently did mole dust carrots…….That recipe is a sort of adaptation or inspiration of chef Michael Voltaggio’s smoked carrots in mole with coffee mole dirt. I changed his recipe and added EIGHT ingredients to it to bring it closer tasting to mole. His recipe was a chocolate challenge that he did for Food Network TV that is delicious but is also sweeter and more chocolaty. My mole dust came out better than FORKING FANTASTIC……I don’t mean to brag but it did come out genius FORKING AMAZING…..Besides, carrots, squash, and chicken, I think my version of the mole dust would be incredible on brownies too. This makes a lot…..maybe close to a pint of mole dust. My guess is that it is closer to 16 portions of mole dust. I only made about 3-4 servings of chicken today. The leftover mole dust can be kept frozen.

ingredients for around 3 servings

1 chicken breast (usually they are close to a pound) – boneless, skinless, opened up and pounded thin

3/4 cup sugar

1 1/4 cup almond flour

7 Tablespoons sweet butter melted

3/4 cup flour

3 + 1/3 Tablespoon unsweetened cocoa powder

2 + 1/3 Tablespoon cocoa nibs – lightly crushed

2 Tablespoons smoked paprika

1 dried guajillo chile – stem and seeds removed ground up with spice grinder

1 dried negro chili – stem and seeds removed ground uo with spice grinder

1/2 teaspoon chipotle powder

1/2 teaspoon mild chili powder

1 teaspoon ground cumin

pinch ground cinnamon

1/4 teaspoon granulated onion

1/4 teaspoon granulated garlic

1/4 teaspoon dried oregano

1 teaspoon sea salt

I carrot – peeled if not organic and sliced very thinly

2 cups vegetable or chicken stock

4 tablespoons scallions – thinly sliced

4 Tablespoons fresh cilantro torn leaves and fine stems ok

Directions

You have to make the mole dust first so you have it to season up the chicken.

It only takes 5 minutes to do the carrots in the microwave. You can do this before making the mole dust or while the dust is in the oven. Just add the stock to a microwavable container and add the carrot slices. Set it for 5 minutes on high. Scoop out the carrots with a slotted spoon and let them cool either on the counter or refrigerate and use when ready.

Set the oven to 325 F.

In a large mixing bowl combine the sugar, almond flour, melted butter, flour, cocoa powder, crushed cocoa nibs, smoked paprika, chili powders (guajillo, negro, chipotle, mild), ground cumin, cinnamon, granulated onion, granulated garlic, oregano and salt. Mix well. This mixture goes on silicon lined baking sheets in the middle rack of the preheated oven for 15 minutes then you stir the mixture and put back in the oven till it smells done about 15 minutes more.

Leave out on counter to cool.

Set the sous vide to 146 degrees F.

The chicken gets well rubbed with the mole dust on both sides.

Then add the carrots with 1/2 of the scallions and cilantro.

Roll the chicken like a jelly roll.

Vacuum seal it in a sous vide bag and put in the the sous vide for 4 hours at 146 F.

When ready to serve roll it in more mole dust, slice and serve and add the remaining scallions and cilantro.

Serve with some sour cream mixed with lime zest if desired.

ENJOY!